Not the kegging itself mind you...that was a breeze and the results outstanding.
The problem arises with the ease and convenience by which one can just stop by the keg, think "maybe just a quick taste..." and then whamo...you've had 5 or 6 quick tastes on a Sunday when you're supposed to be cleaning the kitchen floor for your SWMBO.
At least with bottles...there is a mental "barrier" to popping off the cap. I mean after all...once open, you have to drink the whole thing...rinse the bottle...peel the label...etc. With a keg though...just stack some plastic cups on top of the Sanyo (for offering samples to your guests of course) and there's no stopping you. Well, there's no stopping me anyway.
To aggrevate the problem, my first kegged batch was (is) a 6.3% Porter that is just about the best tasting thing I've ever put between my lips. :rockin:
I think my next keg will be a session APA or maybe an Ordinary Bitter.
Anyone else beset by this "problem"?
The problem arises with the ease and convenience by which one can just stop by the keg, think "maybe just a quick taste..." and then whamo...you've had 5 or 6 quick tastes on a Sunday when you're supposed to be cleaning the kitchen floor for your SWMBO.
At least with bottles...there is a mental "barrier" to popping off the cap. I mean after all...once open, you have to drink the whole thing...rinse the bottle...peel the label...etc. With a keg though...just stack some plastic cups on top of the Sanyo (for offering samples to your guests of course) and there's no stopping you. Well, there's no stopping me anyway.
To aggrevate the problem, my first kegged batch was (is) a 6.3% Porter that is just about the best tasting thing I've ever put between my lips. :rockin:
I think my next keg will be a session APA or maybe an Ordinary Bitter.
Anyone else beset by this "problem"?