Cedar Rapids Brewing Society

I'd save one of those taps for rotating beers. I'll have about 2-2.5 gallons in mine. I'll probably have the following ready:

ESB
Hefeweizen
Rasberry Pepper (if it's still OK by then)

Plus a few bombers of Maibock and Rye Ale.

Alrighty then, I should be able to donate about a half of a keg of my Amarillo/Simcoe wheat IPA then. I brewed it for a family party but I'd be surprised if we go through more than half of it, since it will just be me and my brother in law drinking it.

I currently have (either ferementing or kegged).

Pale ale
Double Pale Ale
Imperial Stout
Barleywine
Cyzer
Cider
American Brown

And plan on doing a Hefe in early April that would be ready.
I also have some meads that I could bring for small request sampling.

Bummer. I will be out of town that weekend. I'll have to donate beer to one of our functions later in the year.

JimF wrote:Bummer. I will be out of town that weekend. I'll have to donate beer to one of our functions later in the year.

Your beer is still welcome to tag along with us?

I too will be out of town for the second straight year for this event. I've never been to it and looks like I'll have to wait another year. Tony, Sabco is selling fully reconditioned kegs, replaced o-rings, and pollished for $120 for 4 of them. Good deal considering you should have to do nothing to them. If more beer is needed let me know but I'll plan on brewing for Brew-B-Que in August.

I can donate a little less than 5 gallons of some raspberry berliner weisse that didn't get as sours as I had hoped. Could label it as a light raspberry wheat or something.

daveR wrote:I can donate a little less than 5 gallons of some raspberry berliner weisse that didn't get as sours as I had hoped. Could label it as a light raspberry wheat or something.

How sour did it get, it would be really nice to bring a sour to the Benz fest, I don't think I have seen a sour there before although just may have not noticed. Bet there would be some people there that would take to them especially on a hot day. Plus that is what this is all about expose the public to us as well as unique beer.

I'll bring a bottle when I pick up that grain this weekend. Its a little sour, but that could be from the raspberries.

I'll have a Belgian Pale Ale (modified) available. I should be kegging 5 gallons by the 2nd week in April. This may be good because I experimented with the yeast with this and am not sure of the results yet.

Thanks for the tip, Eik, but a bit late. I broke down earlier this week and ordered a keg from Midwest. About the same price, including shipping, but the Sabco's look like they've been refurbished better. I'll know more when mine arrives, which should be in the next few days.

I ordered spare O-rings for mine to swap them out right after a good cleaning with PBW.

So, Pottsie, thanks for the offer of the loaner keg, but since I broke down and got my own, I won't be needing it now. Not really going to covert fully over to kegs, as this one will get used for mainly for club events with the new tap box. However, I will need someone to carbonate it for me or can you naturally carbonate (sugar water) in the kegs, too?

Tony-
Yes, you can naturally carb a keg, just like bottling.  Maybe a little less sugar, but same idea.
No, one keg is never enough.  You've already crossed over to the dark side ...

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Tho only think I will say about carbing in kegs is sometimes you need a shot of pressure at the beginning to seat to O-ring.

Tony, I can loan you a tank to force carb if you want.

I'm in for a Belgian Dubbel. 3-4 gallons