Fresh in the Keg

I kegged a new batch of Honey Nut Brown and let it ferment naturally in the keg for two weeks. It is now in the fridge for consumption. It turned out pretty nice. The recipe is on my homebrew page. It uses a pound of fire weed honey.

Next I will make either a Witbier, or maybe a Maple Pale Ale. Anybody out there want to help me empty this keg of HNB?

Bob Shoemaker

Grew up in Renton, WA. Writer. Photographer. Homebrewer. Woodworker. Beer lover. UW grad. - 14 years in Marketing and Advertising communications - 16 years in technical product support, quality, loyalty, support analyst - 12 years as communications business owner