That is a clever device for the carport kegerator! While it would certainly prevent accidental pours, it would make things too difficult for ME to draw a pint, I think.

Thanks. This fridge is designed to fit into the trash compactor space, so it vents bottom front, just like the wine cooler that is currently using that location. But thanks for the reminder. The wine cooler seems to be run ing a bit hot, and I need to vacuum that front vent.

I am looking for ideas for a faucet for a very-specific (and perhaps unusual) application. I am building a small kegerator for my kitchen and installing it in the space occupied originally by a trash compactor and most-recently by a small wine cooler (now moving to the bar area). As an aside...

I have only been a member for a few days, and I only have a small handful of "untappd friends," so the "social aspect" of the thing is unknown to me. But the "logging/recordkeeping" for beer purchases looks pretty easy-to-use and useful. You can even use your phone's camera to read the barcode...

I just downloaded and registered, and I am having lots of fun with it. For those not familiar, it was described to me as "FaceBook for beer lovers." In summary, you can post/log anytime you are having a brew, including where you bought it and where you are drinking it. You toggle the beers...

I got lucky like this, too. My vendor just exchanges tanks. They were out of full 5# aluminum tanks (they had plenty of steel). I said that I didn't want steel, so they just gave me a full 10# aluminum tank at no extra charge. I figure that I got about a $40 upgrade out of the deal, since...

(Raises hand to indicate guilt). I sneak tastes, too. I have an Imperial Stout in secondary now, with chunks of rum-soaked oak floating in it. I sneak a shot-glass sized taste every few days, just to see how it is progressing.

My answer is nearly identical to this. I start with a recipe, adjusting for things that I KNOW will not like. For example, I usually adjust the amount or type of hops, and I often make some small adjustments in the specialty grains to adjust color. The second batch is usually a much greater...

I probably drink about 120-150oz of my beers per week, which would translate to about one Corny every 4 or 5 weeks. But it doesn't work that way around here, because I generally have four or five different beers on tap at any time, and I drink them at different rates. A keg of Barleywine or...

Some of y'all may remember that I was considering dedicating a Corny to carbonated water for soft drinks for my daughters (7yo and 9yo). I did it, and they love it. I started by ordering 12 different bases from Prairie Moon, and so far we have mixed up syrup and tried the cream soda and the...

Lots of cool suggestions on this thread, especially if the crowd is real beer drinkers. I would suggest, however, the crowd is not likely to Contain many "real beer" drinkers. I would go with something really innocuous as the "main beer." Perhaps something like an English ESB or pale ale or...

Settled down nicely. I will be checking the gravity later today. On big beers in the future, I am thinking that I will split the batch into two fermenters after the boil, so that I will have plenty (maybe even "excess") head space for krazy kräusen. I can then re-combine the two sub-batches...

So, I double-pitched my Imperial Stout on Saturday night in my standard plastic bucket. When I woke Sunday morning, the airlock was bubbling happily. Took the kids to the park, and upon my return I found that the froth (krausen?) had filled the airlock. I put a clean airlock on it and started...

In the past I have just used the gas-in port, not shaken the keg, and waited a week or more to drink, but I have recently read several articles which say I should have been carbing thru the liquid-out port. Just want everyone's thoughts on whether this is absolute silliness.

is there any measurable difference (time or efficiency) in results when carbing thru (a) the gas-in port versus (b) the liquid-out port? The articles say that using the liquid-out port provides "more surface area," but that seems utterly nonsensical. How many square mils does the bottom outlet...

Christie, my home town is full of Czechs. No chance that it was ever going to be dry. When I was a kid, we had liquor stores at the county line on every major highway, so our neighbors did not have to drive too far in order to make their purchases!

"Sounds like you have a go at fermenting anything wine or beer good stuff." TrialBen If it does not run away, I may try to convert it to alcohol.

Rum barrel aged barleywine in the English style. American barleywines are too damned hoppy.

Howdy from another proud (7th generation) Texan.

Trialben, it has been close to 80F here in Texas, though today will not rise above 60F. We have had only 4-5 days below freezing since November. I would kill for some Winter. I spent several weeks diving in Queensland in August half a lifetime ago. Your "Winter" did not seem too different...