Recent content by KPLEN

Post on Beer Advocate from a local (Everything you need to know): https://www.beeradvocate.com/community/threads/my-little-brewery-hop-around-cologne.667998/

Correct, if you want to use the Keezer for both fermentation and serving at the same time, you will have to be serving your beer at about 50 degrees. A little too warm for my tastes. At this time, I am only brewing 1 batch at a time, kegging it, and start enjoying. I try to time out my next...

I dealt with your situation about 6 months or so ago. I ended up going with a chest freezer. From everything I researched, it was the most economical way to go. In addition, I started kegging and use it as a keezer also. So, bonus on dual use.

I meant to do the initial force carbing in the keg for 3 days at 20 psi at 38 degrees. Unfortunately, I had an emergency that forced me away for a few days. It sat at 20 psi for 5 days. Do you think it may be over carbed now? Last time I carbed (my first time) I did the 20 psi for 3 days and...