If you've read The Hess Report
for a while, you'll know that I occasionally brew beer. For some reason, I've always messed up somehow or other at the bottling stage, which resulted in a substandard final product. It probably goes back to not doing well in labs in high school. Oh well. My options were:
- Give up brewing
- Continue to make semi-crummy beer
- Skip the bottle and go straight to the keg
Kegging allows you to skip a number of laborious bottle preparation steps. Basically, it's one giant bottle. And, since you use a CO2 tank for dispensation pressure, you can also use it to carbonate. This allows you to skip the whole priming thing, which was usually what I didn't get right.
I'm sure the science-practical types reading this are thinking "How can you screw that up? It's a freaking recipe!" Well, science-practical has never been my thing. I can build stuff. I can code. I can figure things out. But for some reason, mixing things in just the right amounts and in a certain way just didn't make it into my wiring.
So, kegging is a great solution for me.
At this very moment, I'm drinking my first beer pulled from my own keg. It's an American amber ale -- almost red, rather hoppy, very smooth. Of course, it's room temperature. I don't mind a cold one from the fridge, but for some reason I seem to prefer homebrew "in the shade."
Oh, and it's fantastic.