The Porter is in a Keg

After letting the specific gravity drop to 1.020, I've decided to keg the porter. The extra few weeks with the lager yeast seems to have helped. I'm happy with the way it's turned out, once the CO2 is balanced out (I hit it hard with pressure so I could tap it 6 hours later when friends came over) it will be the perfect brew to tide me over until spring. I'll post the recipe soon.