Kegging >>> Bottling. You will love it.

Biggest problem with kegging is sharing beer and not really knowing how much is left.

One thing I do sometimes is use carbonation tabs and bottle some bombers at the time of kegging and put them back.

That's probably what I'll end up doing as I like to send bottles to friends/family. Plus, I'm space limited and can only house one keg so I'll likely bottle some styles that can sit and keg the stuff I can turnaround quicker.

Welp, what's the saying, you haven't homebrewed til you've mopped your ceiling? Decided last minute not to use a blow off tube because it's just an IPA.

http://i1290.photobucket.com/albums/...psezobs35v.jpg

On man! ROFL I can't say I have ever had that happen at least in such a violent fashion. I have decided to knock that dust off my brewing equipment and start brewing again myself. Along with kicking hunting into high gear again, that should replace my time I spent watching the NFL on Sundays.

Fortunately I was fermenting inside a dorm fridge so the blast radius was contained. It actually snapped the s-airlock that was on it into two pieces. I've used that same grain bill and yeast combo in other batches so I'm a little surprise I got that active of fermentation. I didn't hear it happen so it went for some time without a cap. Hopefully the batch isn't ruined because I have a boat load of expensive hops in that thing.

Yeah that's a decent blast, any louder and you may be getting a visit from Homeland Security. ;)

Oh man, you have my sympathies. I've never had it get that crazy on me. Worst thing that ever happened was a rubber stopper shot into the ceiling at 3 in the morning and scared the shit out of me. Were you fermenting at higher temps than you usually do with that grain and yeast combo?

LMAO

Should be fine plenty of action going on to keep the bugs out. I have blown my share of airlocks and bungs out.

Today I brewed a huge stout with an OG of 1.114 to put into a whiskey barrel I recently purchased. I am hoping it meets my expectations.

28lbs of grain in a 5.5gal batch. Should be about 12%.

I have a thermostat override on that fridge and keep it at 68F, but yeah, that was my first thought as well. That's only a 3 gallon carboy so I'm able to give it a good shake before pitching and I think that's what contributed the most. I gave it a good 1 minute shake before pitching from a starter. There's still some activity in the new airlock so I'm hoping I'm in the clear.

Nice.

Lol, I'm planning on brewing a big chocolate/vanilla stout for the wife in 2 weeks and it's cool enough now that I was planning to ferment it at room temp in a closet while this IPA is kegged in that fridge. Now my butthole's a little puckered thinking about a stout fermentation blast in a clothes closet.