spirits KEGGING!!!

[Steve973]

Thanks. My first batch was decently carbed, but it took me a while of dialing it in. The real trick to rack some of the yeast into your bottling bucket.

It's good to let the trub fall out. You can dose your bottling bucket with a fresh vial if white labs yeast (or wyeast if you use that brand).

 

[Ratdz]

Speaking of adding peppers to your beer.
I make a Pepper Porter with serranos and carribean red Habs.
After primary fermentation, I split the batch into 2 secondary carboys, in one I added a couple cups of Jack Daniels smoking chips.
In the other half, I added 12 serranos and 5 carribean habs.
The peppers I deseeded, and put them in water that I bring up to 150 degrees to help with the sanitation. Then I just add the peppers to the secondary. Usually I let them set for 7 days, but I keep taking samples to get the heat level to where I want it.
I'd have to say, a dark beer pairs well with the pepper heat!

Allen

 

[Thanatopsis]

I love bottling and that way I can travel with my brew, but I do appreciate the art of building a keggerator and kegging your stuff

Oh yeah. I've only had one once for about 6 months, but there's nothing like having fresh beer on tap at home.