I racked both my beers to secondary last weekend. Now I have to find some internal control to keep me from kegging them before they are finished and cleared. It has been a long time since I’ve had beer on tap, I’m very much looking forward to getting it flowing again.

First I have to drill through the fridge wall and get the beer gas ready to go. Can’t use the stout faucet without having the mix in there. My fridge is just too small for two kegs and two cylinders.

Incidentally, I added the zest of two lemons to the weiss instead of just one. I’m hoping it will age nicely and still have that lemon essence.

Cheers!
T0ny