Portable Party Keg System

DIY Portable Party Keg System

It may not be pretty but it is the cheapest and most accessible way to travel with a corny keg. This setup will not break the bank and all the parts are useful for much more than just the occasional party away from your kegerator! Checkout this system after the jump.

The setup is relatively simple and an utilize most of the same parts from the DIY Bottling Gun, so refer to that for your liquid line and dispensing tap. The other parts you will need are as follows:

CO2 tank, 22 oz is a great size
4 ft of gas tubing
2 clamps
1 low pressure regulator
paintball 'remote'

Most of this stuff is easy to come by and you can find good deals on CO2 tanks online. Don't buy a used one, it's worth the few extra bucks for a new one that is certified and pressure tested. It is important to buy a lower pressure regulator so that you can finely tune the pressure for force carbonating and for dispensing. I find it extremely helpful to be able adjust the nearest 2 psi or lower.

Connecting this all together is relatively simple, however, if you've not worked with this stuff before you could always have a friend help you or buy one pre-built for a few extra bucks. I do recommend you soap test all your joints and use teflon tape where needed.

Once you have your connection set all you need to do is fill your CO2 tank and test it out! Post any questions, successes or failures you might come across - I'd be happy to hear them.

Cheers

Check out MoreBeer for all the best deals!

Maibock - Birthday Bock (Geburtstagbock)

Last year around this time I decided to treat myself by brewing a bock that would lager until my birthday in April. The results were fantastic and must be shared! Checkout the recipe and a bit about the maibock style after the jump.

A Maibock is a wonderful lager that was brewed in Germany in the winter months, lagered till the spring and consumed when the weather first begins to warm. This light in color, and body, brew is a deceiving one. Behind its fruity and crisp exterior hides a very high amount of alcohol that is sure to keep you warm on a cool spring day!

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Style & Targets
Maibock Lager
6.8% ABV @ 5 gallons

Ingredients
9.5 lbs pilsner malt
3 lbs munich I
1 lbs crystal 40L
1 oz cluster hops at 60 minutes
1 oz cluster hops at 30 minutes
1 tsp Irish Moss (15 minutes - how to use properly)
White Labs Yeast #WLP833
*Recipe calculated with BeerSmith 2.0 - The best brewing software around*

Get all your ingredients and save at:

Procedure
Mashed 17 qt at 150 F for 60 minutes
Sparged with 5 gal at 180 F
Bring to boil, follow hop schedule, chill, siphon off to bucket and pitch yeast.
OG: 1.066
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Don't forget to make a starter for this yeast 3 days ahead - it's a lager and the extra beasties will ensure fermentation starts even at the cooler lager temperatures of around 52 F.

The day it stops bubbling move it to a warmer spot, around 62 F, and let it rest for 3 days. This step is called the diacetyl rest, it will eliminate any of the diacetyl (butter flavor) from the beer. After the third day, put the beer back in a cool spot and if possible lager it at around 32 F for 3 to 4 months. If you have a temperature controlled space, make sure you lower the temperature slowly, over a week, so you don't shock the yeast.

Cheers and happy birthday bock to you!

Beer Braised Short Ribs

Cold days and long nights mean one thing here at All Grains; soups, stews, slow cooking and full bellies! The following recipe is more than just a cook again, more than a crowd pleaser, it is a meal full of complex flavors that will bring any group of friends closer - especially if it is accompanied by some great homebrew and a nice digestif of bourbon to seal the deal. Check out this outstandingly delicious recipe for Beer Braised Short Ribs after the jump.

Ingredients
5 pounds pork short ribs
cut in half with some fat trimmed, heavily salted and spread with pepper
¼ cu olive oil
½ cu whole wheat flour
4 carrots, peeled and chopped into chunks
3 Spanish onions, chopped chunks
12 garlic cloves
24 oz brown ale or dark beer
16 oz tomato sauce
16 oz dark stock (or good beef stock)
1 bunch fresh thyme & rosemary, tied up

For this recipe you will not require a dutch oven, however, they are more useful than a crock pot, though the pot will do the work just fine in a pinch.

Dredge the ribs lightly and fry them in batches on medium-high heat in the olive oil. After all the ribs are heavily browned on all sides, set them aside and deglace the pan with a 4 oz of beer, stirring with a wooden spoon to scrape the flavor off of the bottom. Add the carrots, onions and garlic to the pan and cook until slightly tender and caramelized. Add the beer, stock and tomato sauce and bring to a boil. Once boiling remove from heat, add herb bundle and place covered in the oven at 375 F for 3 to 5 hours. During the last 30 to 60 minutes, remove the cover and allow the liquid to reduce some.

Serve on it's own, with some Spent Grain Bread or on top of mashed potatoes if you really want to pack in some calories for a cold winter's night.

Bon appetit and cheers!

Limoncello

Homemade Limoncello

When life gives you lemons, make booze. Lemonade is for 6 year-olds trying to make baseball card money - this stuff is for sharing with friends and celebrating life the right way, with a clink!

This recipe has evolved over the years from one a friend gave me back in college. After many test batches and late holiday shots, a new and absolutely crowd pleasing recipe has emerged. This is beyond easy to make and a great addition to any party or a wonderful homemade gift for all occasions. Most limoncello is just booze aged with lemon zest with a ton of sugar but our recipe calls for lemon juice and very little sugar - the result is a tart, bright and zippy limoncello that won't leave your mouth sticky but will certainly warm you up!

Yield: 2.5L 80 proof (40%) Limoncello Ingredients
1 L of grain alcohol (190 proof)
8 organic lemons (no wax and much happier trees)
1 L distilled water
500 mL lemon juice
3 tbs sugar

Procedure
Use a micro-plane to zest all of the lemons, being careful to avoid the pith (white part). In a large enough glass container, combine the 1 liter of grain alcohol with 1 liter of distilled water and add in the lemon zest. If you'd like to make it stronger, omit some water or add more if you'd like it less potent. The most popular batches are between 40-80 proof, be cautious though because anything lower than 40 will likely freeze if stored in the freezer.

Let this mixture age for 1-2 weeks, longer is fine as well. When you're ready, dissolve the sugar in the lemon juice and add the mixture to the container. Finally, strain it carefully with cheesecloth in to a beautiful bottle and you're good to go! It tends to taste best ice-cold and after it has sat for a few days, so plan ahead.

Meatball Mania

A trifecta of meats conglomerated with spices both hot and savory, spinach, parmigiano-reggiano, homemade bread crumbs and loads of garlic. These masterfully concocted balls are nothing to laugh at (this sentence, however, is). Find the recipe after the jump.

Ingredients
2 lbs ground beef
1 lbs ground lamb
1 lbs ground beef
16 ounces spinach
3 eggs
1 1/2 cu parmigiano-reggiano
1 tbsp garlic powder
1 tbsp teaspoon kosher salt
2 tsp dried basil
2 tsp dried parsley
1 tsp fresh pepper
1 teaspoon red pepper flakes
2 cu Spent Grain Bread crumbs, for meat
1 cu Spent Grain Bread crumbs for coating

Mix everything together in a big bowl. Make golf ball sized meatballs and roll them in the remaining bread crumbs. Rest the meatballs in a mini-muffin tin - this allows for good drainage and better baking. Bake in 400 F oven for 20 to 30 minutes or until done.

I like to eat these with some homemade red sauce and any sort of pasta or throw them in to a sub or sandwich made of Spent Grain Bread and packed full of mozzarella. These freeze very well and portion easily. The four pounds of meat will give you around 40 meatballs.

Bon appetit-

Dad's Apple Pie

Since time began, my dad has turned half of our yearly handpicked apples into pie and I intend to continue this tradition in my own style while incorporating my favorite byproduct from brewing: spent grain. The following recipe is a gussied up version of my dad's apple pie recipe that I've eaten since, well, forever.

Ingredients
Crust
3 cu all-purpose flour (can substitute in 1 cu Spent Grain Flour)
2 sticks butter, cold (not frozen)
1 tbs bacon fat
2 tsp sugar
1 tsp salt
6-10 oz ice-water

Filling
5 lbs green apples, peeled, cored, cut into 1/2-inch-thick slices
2 tbs lemon juice
¾ stick butter
1 cu brown sugar
2 tbs flour
1 tsp cinnamon
½ tsp all-spice
½ tsp ginger
½ tsp nutmeg
½ tsp cloves

Procedure
Crust
Mix dry ingredients, combine with butter and fat until mixture resembles pebbles. Add water, starting with 6oz. Combine until dry ball forms - add more water if needed. Form into two discs, wrap and store for 1 hours to 1 day before use.

Filling
Toss apples and lemon juice in large bowl. Melt butter in heavy large pot over medium heat. Add apples and brown sugar; cook until apples are just tender, stirring occasionally for about 15 minutes. Using slotted spoon, return apples to same bowl. Boil juices in pot until thick, about 15 minutes. Pour juices over apples; cool completely. Mix in flour and five-spice powder.

Position rack in lowest third of oven; preheat to 375°F. Place baking sheet on rack. Roll out larger dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish; trim overhang to 1 inch, if necessary. Spoon filling into crust. Roll out smaller dough disk to 10-inch round. Drape over filling. Press top and bottom edges of dough together. Cut small hole in center of crust. Brush crust with cream. Sprinkle with 1/2 teaspoon sugar.

Place pie on baking sheet in oven; bake until crust is golden brown and filling bubbles thickly, about 1 hour 5 minutes. Transfer pie to rack and cool. Serve slightly warm or at room temperature.

Let me know what you think or simply spread the word by sharing this recipe on facebook, pinterest, G+ or the old fashioned way; email!

Thanks and bon appetit-

The Best Onion Dip Ever

Growing up with a grandma that spoiled me and took care of me a couple times a week is the reason I love food so much. She was a great cook who's methods involved; no recipe, tons of garlic and lots of comfort foods. This may not be her recipe for onion dip but she taught me a very special lesson during its production; always, always, always let it sit overnight before you eat it and you will never have it any other way! Find this ultimate onion dip recipe after the jump.

Ingredients
2 lbs yellow onions, thinly sliced
6 oz shallots, thinly sliced
1/4 cu olive oil
1 cu dry white wine
2 tbs apple cider vinegar
2 cu sour cream
1/4 cu minced fresh chives
1/4 cu plain whole-milk Greek yogurt
1 teaspoons onion, garlic & mustard powder

Caramelize the onions in the oil, do it properly, in a deep pan on medium heat; take your time and don't let them burn. When they are basically done, deglace the pan with the wine and vinegar and cook on low until the liquid is gone. Remove the onions, let them cool then dice them into smaller pieces. Mix the remaining ingredients and let the dip sit over night.

Always, always - just like Nana did - serve the dip with salty ruffle or crinkle-cut chips.

Bon appetit