While it may be OK to put already carbed beer in Mason jars, I'd be wary of trying to "jar condition" with them. I really doubt they can take the pressure. If you do it, put them somewhere safe until you're sure I'm wrong!
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Here's my two cents. I was in Rebel Brewer a few months ago, and one of the guys there told me that used ball locks are going to be out of existence to buy commercially. Basically only new ball locks will be available soon. How soon that is, I can't tell you.
Wow, didn't expect to "create" such a debate with my question.
So back to Tom's comment, I don't think I want to try a hoppy IPA with Belgian yeast. I don't think it will be as good as with American yeast. I'll stick to Belgian-sourced yeast for making Belgian-style beers.
We are talking about the nation that invented the smurfs. .
Apricot, Blueberry and Cherry all come to mind....
My wife hates fruit beers, but loves IPAs.
I've tested it on my iPad, which is a 1st gen running iOS 5, and it works just fine.
Not sure what to say.
Does anyone else think it's weird OG and FG were the same when 3X spent so much time at 158* and 5% was just a single rest at 149* with a mashout?
I actually love the weather is Seattle. If I didn't have roots here I would consider moving there.
The Pacific Northwest is my favorite part of the country, but I've never actually been there in the winter. It's almost always nice when we're there (June, August, September). Long days, cool temps.....
How many of those did your club go through Denny? Is 30 kegs overkill or is it what you need to survive the thirsty masses?
We put on 12 at a time. Some, like the Wee Shroomy, kicked. Others didn't. I'd say we emptied maybe 1/2 of them.
how did the tofu pale ale go over?
I think I heard somewhere, it might had been on this forum (can't remember) that Denny doen't like peated malt(?).
but yeah, I would think asian pears would not present the same clogging problem as european pears.
So who is the club night organizer?
I would probably bring two kegs, or perhaps four if I can strap them together and call them a 'single bag.'. I'm working on a recipe using malt grown in the fields near me, hops grown in the chateau next door and wild yeast collected in october. Then aged on French oak.
For those of you who flew with your kegs, did you have to vent them all the way first? Would they keep a seal with no CO2 pressure?
We plan on flying in seating class "A," which is discounted first class (1300 per person as opposed to 980 per person for the super cheap seats, which seems like a deal to me) so I would hope that as a first class passenger I'd get a little leeway in what I bring onboard. But I dunno.