Moved out here almost two months and it took a while to get setup to brew. Certain equipment had to be found, purchased, constructed, or otherwise situated, and I had to get a day to myself. I was finally able to set aside a few hours last Monday (8/22/2011), and brewed up a batch of pale ale, or what we like to call Gabe’s Basement Brew. Came in at just under 5 gallons, which was perfect as this is my first beer fermented in a corny keg, and close to the OG target at 1.050. This is also the first no-chill batch, so some modifications were made to the hopping schedule, and it will also be dry hopped.
Fermentation under pressure in the corny with the spunding valve has been (apparently) going quite well. If the gravity sample in a few days is to my liking, bumping up the temperature a few degrees to finish off fermentation, followed by a cold crash and then transferring to a serving keg under counter-pressure. Only question is when exactly to add the dry hops.