Kegging

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Permalink Reply by Mike Patient on March 7, 2012 at 12:55pm

You'll keg so much, you'll forget how to bottle.

 

Don't skip that conditioning time though, even a fresh keg needs a few weeks to mature. You'll notice it from your first few batches, the last few beers are always better. I do throw hefeweizens on tap right away though, and some fresh hop beers.

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Permalink Reply by Corey Holmes on March 7, 2012 at 12:58pm

If you force carbonate do you really need to keg condition?

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Permalink Reply by Mike Patient on March 7, 2012 at 1:05pm

Yes, it's for the beer maturation, not carbonating it. You'll get the hang of it, the beers are 'rough around the edges' right from secondary.  If you want to experience it for yourself make a malty beer or a hoppy beer, the malt flavors will come together over time, and the hop bitterness will round out. Barleywine doesn't get conditioned for 6-12 months because of carbonation, that is just the time it takes that beer to come together. I give my kegs 2 weeks, only because I can't hold out for 3. If I'm making it for a party, I'll rush it, but if you have a supply at home, it's worth the wait.

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Permalink Reply by Ed Avila on April 4, 2012 at 7:54pm

There is a noticable difference in flavor between natural carbing vs forced. I only mention this because my tried and true recipes were noticeably different than my bottled versions.

 

 

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Permalink Reply by John LeBlanc on March 21, 2012 at 9:56am

I feel most young beer have a very "pointed" flavor profile. Let them age a bit to round out the points and let your taste buds take a smoother journey to awesomeness.

John

http://mrhopzombie.blogspot.com/

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Permalink Reply by Corey Holmes on March 21, 2012 at 11:37am

Very true, thank you all for your insight. Considering another primary keg to help the conditioning process. So if anyone has another pin-lock korny keg collecting dust please let me know.

My very best regards,

Corey

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Permalink Reply by Christopher Sheehan on April 27, 2012 at 8:49am

Hey Corey, I started kegging almost immediately, and have not regretted it.  I am currently looking for a cool fridge to convert into a 3 tap kegerator.  Keep up the good work.  

Chris 

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Permalink Reply by Chris Eisbach on April 27, 2012 at 1:41pm

Kegging is definitely the way to go.  Then, when you have friends who want to take some home, get either a counter pressure bottle filler or (my favorite) a Blickman beer gun.  If you clean and sanitize a few bottles then cover the tops with plastic wrap, they will be ready to fill at a moments notice.  

Keep kegging!  For those too cheap to go whole hog, you can get a Tap-A-Draft system.  You get three 6L bottles and a regulator/tap with CO2 cartridges.  For about $60, you have a simple portable keg system.  Great for parties.

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Permalink Reply by Scott Cross on July 15, 2012 at 6:17pm

I bottled my first 2 batches and then bought a keg system. Now I only bottle the special batches that I won't be drinking as often, like the Chocolate Stout with powdered Peanut Butter dessert beer that's in the secondary now. 

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