The Stout Is Kegged

A lot happened over the course of last week: gas prices blew up like Barry Bonds’ head, the iPad 2 rendered the iPad 1 worthless, and the NFL / NFLPA CBA negotiations moved slower than a girl walking in high heels.  As the title of this posting suggests, Hapa’s Brewing’s stout was also kegged after a week in secondary fermentation. 

Once again an auto siphon was used to transfer the beer to the keg where it was chilled.  CO2 was then pumped in and will dissolve into the cold beer.  After a week or so the stout will join the Pale Ale on tap!

Transferring beer to the keg                                          Chilled and pressurized

By |2011-03-13T17:42:00-07:00March 13th, 2011|Brewing|