LamityGrille
New Member
- Joined
- Jun 15, 2021
- Messages
- 3
- Reaction score
- 9
Hello from Baltimore!
I’m relatively new to the homebrew scene. Nearly a decade ago I tried it for the first time, brewing an imperial pumpkin for a fall party that my wife and I host every year. It was a very standard fermentation in a carboy and bottle conditioning. Turned out great. Everyone loved it. Then I put my gear in the cellar and never did it again.
During the pandemic, I began working on a project in our yard, converting an unused space into an outdoor charcoal kitchen and bar. I decided I wanted some stuff on draft for the family—soda for the kid, Cold Brew Coffee & beer for the wife and I.
So, despite having not brewed anything in a year, I built a 5 tap keezer. 3 lines are on CO2 and 2 lines are pure nitrogen. I also made some custom tap handles to show what’s inside.
Anyway, I’m really getting into this. I’ve done two beers so far, a lemon radler that’s already kegged and in the keezer and a bohemian Pilsner which I’m currently fermenting under pressure in a corny.
I’m looking forward to learning and understanding this whole process a little better before I begin my fall/winter line up.
I’m relatively new to the homebrew scene. Nearly a decade ago I tried it for the first time, brewing an imperial pumpkin for a fall party that my wife and I host every year. It was a very standard fermentation in a carboy and bottle conditioning. Turned out great. Everyone loved it. Then I put my gear in the cellar and never did it again.
During the pandemic, I began working on a project in our yard, converting an unused space into an outdoor charcoal kitchen and bar. I decided I wanted some stuff on draft for the family—soda for the kid, Cold Brew Coffee & beer for the wife and I.
So, despite having not brewed anything in a year, I built a 5 tap keezer. 3 lines are on CO2 and 2 lines are pure nitrogen. I also made some custom tap handles to show what’s inside.
Anyway, I’m really getting into this. I’ve done two beers so far, a lemon radler that’s already kegged and in the keezer and a bohemian Pilsner which I’m currently fermenting under pressure in a corny.
I’m looking forward to learning and understanding this whole process a little better before I begin my fall/winter line up.