wow overwhelming win for the keg. I do sort of have temp control. It's also winter in northern california right now which is a lot like having temp control on the world. 60ish everyday. but I also have a fridge and a timer that 'works'
Heh that timer idea worked huh?
I think temp control is the priority but since you have that covered a kegging system is the next logical upgrade. But if this means taking your fermentation fridge over for serving I say get a freezer to ferment in (they have a small footprint) and keg!
yeah well notice the quotes. It works pretty well. If the weather stays fairly constant and I get it dialed in I can keep an active ferment between 65-68 and it only drops down to 60 or 57 when it starts to get cold and I forget to reset the timer.
for the rest of the season my serving fridge is the back room. nice pretty constant mid to high 50s out there. Perfect for my tastes.
Hi, my name is Jonathan and I like warm beer.