Fermentation kicked off quickly at and I kept it fermenting between 68-72F(20-21C). After a little over a week, time got away from me, I pulled a gravity sample of 1.004SG which give me an ABV of 4.0% which is what I have been liking lately. Placed the fermentor in the chamber and began to cold crash the beer.

After a little over a week chilling in the keeger at 38F(3.3C) I transferred the beer over to the keg. and place on refrigerator on CO2 to carbonate up. I love watching the beer fill when its cold, You see a condensation line on the keg so you know about where you are in the keg, I also use my scale to see the weight as well.