Where can I get some will-power?

[sternsheet]

I got the grain, did the brew, fermented, and transferred to the maturing keg. Problem is, I keep tasting it. How do you folks keep a beer in the conditioning keg for more than a few days? What's the secret?

[Piscator]

Make another one quick

[Russ]

I started making 6 gallon batches, they fit in a King Keg and allow for 1 gallon of tasters......

I have 3 King Kegs for bitters, 2 normal cornies for lager and 2 mini cornies for TC's etc or for take outs.....

oh and a wine rack.......

I think thats a minimum for proper stock rotation

[babalu87]

Make another one quick

Bobs your Uncle

[Damfoose]

3 cornies 3 cheep kegs 45 bottles 2 fermenters and im brewing like a mad man trying to fill them up half way their , got 2 brews on for my last 2 cornies leaving a keg oh and an almost empty keg as well so 2 more brews and I should be set for a while its just a case of getting storage brewing and filling until your at a point where you can leave stuff to mature properly.

[stevezx7r]

Tell me about it, I'm back to where I was when I used to make kits. Brew, ten days later, transfer, three days later and I'm drinking it!

I gotta get stocked up FAST !

[booldawg]

I've been brewing for exactly one year and doubt I've had many pints that've gone 'full term'

[Bru4u]

I reckon one needs about 25 Gallons of beer conditioning at any one time, then there is lots of nice things to take your mind the green one and your stocked up if you get invaded by friends, this will come about more often shortly after they discover you are making fine beers at home, your job is then to persuade them to take it up so they can return the favour, and make quality beers of their choice at home.

[BarnsleyBrewer]

I need some will-power to loose a bit of belly.
Since I started brewing again last year after an 8 year break i've slapped on an extra stone in weight, I blame it on all the advice I've had to make better beers and all the fantastic recipes on here.

Know any good recipes for dieting?

BB

[PMH0810]

Know any good recipes for dieting?

BB

I am having some success with staying tee-total Tues/Weds/Thurs and watching the fat content of what I eat/drink. Anything over 4-5% fat is out and I'm losing weight slowly (1/2-1lb a week) and am happy with that.

Downside is fat = flavour (I can't stand Chris Evan's) so make sure you have agood selection of chilli-sauce in to take away the occasional blandness.

Oh, and Chillies (in reasonable quantities) speed up your metabolism and help burn fat...

[Stonechat]

I got the grain, did the brew, fermented, and transferred to the maturing keg. Problem is, I keep tasting it. How do you folks keep a beer in the conditioning keg for more than a few days? What's the secret?

As someone else said, get another brew on. It'll take your mind off what's maturing.
Once you have several barrels/cornies and hundreds of bottles quietly aging in the garage the current brew will easily keep until ready.
Until then it has to be mind over matter

[SiHoltye]

Consider how much you drink - honestly, and work back from that alllowing say 5 weeks maturation time for each brew. Think I need 8 cornies, but am working with 6. It's the controlled ferment in a vessel larger than 5 gallons that's holding me back.
In essence brew more!

[Prozac]

I agree..... that's why I've been brewing like made ove rthe last month.... I've now got 16 bottles of Continental Pilsner, 35 pints of Stonewall Bitter, 40 pints of EDME Bitter, 35pints of Cider all aging away in a now nicely cool garage.... my 2 gallons of TC are nearing the bottling stage and I've 2x more kits coming and will make them once they arrive...

I go on call 1 week in 4 starting tomorrow and so have an enforced week of non-drinking which helps the aging and stocks very nicely.

Get your stocks up.....