macaronijones
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- Joined
- Apr 1, 2016
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So I recently invested in two ball lock corny kegs and the requisite lines/regulator/C02 to go with it. I also scored a Danby minifridge off craigslist, dismantled the door shelving and can now perfectly fit it all in. At some future date I'll drill through the roof and install a tower, for now just using 5 foot picnic style taps.
Two weeks ago I brewed a blue moon clone from the guidelines on post #6 on this thread, and stuck the carboy in the fridge the night before my kegs were supposed to arrive.
https://www.homebrewtalk.com/showthread.php?t=65328
When they arrived I cleaned both, sanitized one, racked my beer into it, purged it a few times. I set to 30 PSI, shook it around for about two minutes, then left it in the fridge connected at 30 for a couple hours. When I got home later I purged it, set to 10 PSI and went for a pour.
All I can say is.... wow. Perfect. I can't believe I'm drinking this beer two weeks after mashing in. The carbonation is perfect, the beer tastes fantastic. By far the best beer I've done and it's hard to tell where the recipe/procedure comes into play and where the fact that it's perfectly carbed without any waiting comes into play.
I'm normally my own harshest critic, and find problems with my beer where others don't. In particular, I'm a stickler for carbonation issues. I have trouble enjoying a good tasting beer if the carb level's not right. Not this time... Beginner's luck? Maybe, we'll see. Only problem is a couple friends and I crushed about half the keg the first night.
I guess this post is just to pat myself on the back, to thank all the contributors here for the valuable information, and to tell anyone who's on the fence about kegging to go for it. (Also, props to Wayne1 for the recipe way back in 2008- spot on). Cheers.
Two weeks ago I brewed a blue moon clone from the guidelines on post #6 on this thread, and stuck the carboy in the fridge the night before my kegs were supposed to arrive.
https://www.homebrewtalk.com/showthread.php?t=65328
When they arrived I cleaned both, sanitized one, racked my beer into it, purged it a few times. I set to 30 PSI, shook it around for about two minutes, then left it in the fridge connected at 30 for a couple hours. When I got home later I purged it, set to 10 PSI and went for a pour.
All I can say is.... wow. Perfect. I can't believe I'm drinking this beer two weeks after mashing in. The carbonation is perfect, the beer tastes fantastic. By far the best beer I've done and it's hard to tell where the recipe/procedure comes into play and where the fact that it's perfectly carbed without any waiting comes into play.
I'm normally my own harshest critic, and find problems with my beer where others don't. In particular, I'm a stickler for carbonation issues. I have trouble enjoying a good tasting beer if the carb level's not right. Not this time... Beginner's luck? Maybe, we'll see. Only problem is a couple friends and I crushed about half the keg the first night.
I guess this post is just to pat myself on the back, to thank all the contributors here for the valuable information, and to tell anyone who's on the fence about kegging to go for it. (Also, props to Wayne1 for the recipe way back in 2008- spot on). Cheers.
