Filling the Keezer 1/3

When I graduated from college, Whit bought me a kegging system for our homebrew which consisted of a CO2 tank, regulator and three cornelius kegs. Since that May, 2009 we have yet to have all three kegs filled with beer! Until now...

First off, what the hell is a Keezer?! Keg + Chest Freezer = Keezer. It is basically a kegerator, except it uses a chest freezer rather than a refrigerator. A big problem with now having all three kegs filled was having the space to keep them cool. We preferred this method for our keg storage rather than a Kegerator because it would hold more kegs for the size of the appliance. We bought a 7.2 cu ft. Frigidaire that can hold the CO2 tank and 3 five gallon cornelius kegs.

Keg #1 (we need to name these kegs!)

Dry Irish Stout:

For our first beer for this project we got a Partial Mash (PM) Kit from our Local Homebrew Store (LHBS). Because it wasn't our recipe, I don't feel like naming the beer. Anyways, this is a dry stout that is lower in alcohol, similar to Guinness style. Side by side with Guinness they taste nothing a like. Our stout has a bit more hops you catch on the back of the tongue and it doesn't have the unique sour taste Guinness has. Also our beer is on pure CO2 where Guinness is on beer gas (CO2 + Nitrogen).

Now some Pictures!

Above is our Dry Irish Stout in the Fermenter. If I recall correctly this is about 2-3 day into fermentation. That brown color on top the called the Krausen which is bubbly gunk that foams up due to a rapid fermentation (mostly made up of proteins and hop particulates). Eventually this settles down and sinks to the bottom.

This is a tasting glass of the beer right before it was kegged. Tasted at room temperature and flat!

Here is the Finished Product:

Cheers!