Just yesterday I completed my long delayed kegerator. I can now get drunk more efficiently and with fewer spills than ever before. In fact, I’m half in the bag now with less effort and less drenched in beer. Not really, but I could be.
While my friend Dan was supposed to be the foreman on this job, his help eventually came in the form of a tool loan, including a jigsaw (maybe that’s what it’s called, I only recently became a man) and a 2 1/8″ drill bit. I kind of halfheartedly followed this picasa photostream from ‘Shanman’ for the same model fridge I have and I say halfheartedly mostly because it’s just pictures and a few captions. The project had a few snags, but overall it dispenses my homebrew easily and keeps it cold. What more can you ask for?
I’ve been hard at work on the Christmas 4-pack samplers that I’m going to give out as gifts. I’ve chosen a two subtle light beers, one a Belgian and one of two American ales, and two dark ales. One is a specialty porter that has been aging for a while now and the second is an award winning milk stout that I brewed. My timeline for fermentation is cutting it close for the Christmas cutoff, but what are the holidays without a little stress.
Tomorrow is straight up exciting as I’m brewing my first beer to put on tap at my parents’ newly purchased neighborhood bar in Pennsylvania. I think my first foray into commercial brewing, at least in this case, should be something easy to drink and approachable, so I went with a cream ale. It’s similar to the the American mass market lagers out there, only fermented like an ale at higher temperatures. It uses a fair amount of adjuncts (maize, rice, and/or sucrose) in the grist but results in a clean, refreshing and easy-drinking “lawn-mower” beer.
Booyah.
