So, I’m heading for this hotel this weekend with about 500 of my closest friends and of course I am bringing beer. Need three kegs to load Beer Cart II… Have one Kölsch ready to go…and then I got a little behind… I have an American Stout and a Belgian strong in the buckets, brewed 1-8-12 in the fermenters at a perfect 65ºF since then and down to 32ºF for the last 24 hours…
Will keg tomorrow, stick them in the back of my truck, hook up to service pressure plus a little bit and drive 339 miles…
how did you come up with 339 miles as the magic number? ;) Have fun and good luck. I would say don’t drink to much but 3 kegs among 300 folks it only like .33 pints each.
I’ve done that. After a couple hours in the car the keg should be fully carbed. Then the only problem is cloudy(er) beer if you don’t have a few hours for it to settle.
Every time one of my friends comments about the beer being cloudy, I smile and nod and take a swig and say"you can’t buy beer like that in a store". : They usually nod back and take a swig too and never mention it again
I do the samething with grilling hamburgers and hot dogs: [Channeling = P.T.Barnum] “you see that burnt patina on the outside? You can’t beg a cook in a resturant to cook one like that for ya”. [/Channeling]
Well, I can unequivocally say that this was the shnitz. The beers were fully and richly carbonated, probably in no small part due to the horrendous pavement conditions in the roads leading to and from the GW bridge…
They (the kegs) are also gone… ;D In fact the crowd consumed three kegs in about 5 hours…
And since this was such a success, I have to do it again. (Read, I’ve got 6 kegs that need carbonating on the way to the event…) Except this time the event is a few hours drive…as in Eastern PA to Mississippi, via Orlando Florida.
Stop for diesel and a pee brake, check the bearings and the tires on the camper, switch the CO2 hoses on the kegs…you know, just another road trip… 8)