To the keg!

After nearly a year long hiatus, I have dusted off the ol kegerator (shown here in this undated photo).



I decided that the quickest way to determine whether or not my all-grain robust porter recipe was going to be worth a damn would be to keg it. That way, I pondered, I could be testing it out by Sunday, instead of having to wait another month.

I only kegged 3 gallons, leaving the 3 gallons of oaked porter to age a while longer. The smell/taste at kegging was very promising!