Football and Beer, Beer and Football

Alright guys...

College football season is almost upon us. I gradutade from NC State and that makes me a pretty big Wolfpack fan. Granted we haven't had alot to cheer about in the last few years, but I think Coach O'Brien has the Pack poised to make significant improvements this year. And I am doubly excited for NC State to be kicking off the NCAA season with the first nationally televised game versus the USC Gamecocks on ESPN. This all leads me to beer (as usual).

I will be working on my supply stocks for the fall season, espcially kegs that I can carry to Raleigh for tailgating. I'll be starting with a Kolsch that I'll brew this weekend, fermenting and then lagering it until Sept 6 when we kickoff our first home game against the mighty William and Mary (insert jokes here). I picked a Kolsch because, let's face it, it will still be 90+ degrees in NC thru the first month of the season. I'll probably follow the Kolsch up with an ESB and then a nice roasty Porter for when the weather starts to turn cool. You can see my Kolsch recipe below. Go Pack!!!

Recipe Specifications--------------------------------
Batch Size: 5.50 gal
Boil Size: 7.50 gal
Estimated OG: 1.049
Estimated Color: 3.4 SRM
Estimated IBU: 23.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients------------------------------------------
8 lbs Pilsner (2 Row) German
1 lbs Wheat Malt, Ger
1.50 oz Saaz [3.00 %] (60 min)
1.50 oz Saaz [3.00 %] (15 min)
1.00 items Whirlfloc Tablet (Boil 15.0 min)
1 Pkgs German Ale/Kolsch (White Labs #WLP029)

Mash Schedule--------------------------------------
Saccharification: Rest 50 min at 152.0 F
Vorlauf: 1-2 gallons as needed for clarity
Fly Sparge: 45 min at 190.0 F

Brew For My Own Wedding?

I've really been debating whether I should brew all (or at least some) of the beer for my wedding coming up at the end of March (which will be in Southport, NC by the way). I guess I'm really pushing time limits at this point, though I could fairly easily have 20-25 gallons ready by then.

I guess I'm most concerned about getting all the extra equipment (larger CO2 tank, extra regulators, serving lines, cobra taps, etc) needed to serve 4-5 kegs at once and make sure all the bugs are out of the system by then. It would really suck to have to tend bar myslef at my own wedding because of serving issues. But I digress.

What do you guys think? Anyone ever tried this successfully before? I'm more than confident in the quality of my beer, just not confident on the serving end.

UPDATE 5/20/08:

The wedding went off without a hitch and I am glad I didn't try to brew my own beer lineup. This would have been completely overwhelming considering all the other wedding crap that was going on. Instead, I had a very good friend in the industry hook me up with several cases each of Sierra Nevada Pale Ale, Avery Ellie's Brown Ale, and Sam Adams Light (the only light beer I would allow). I and everyone else seemed to be very please with the beer, wine, and food selections. Needless to say, I continue to be happily married after 2 months with no end in sight.