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Old 10-01-2012, 07:22 PM   #1
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Default Kegging Sours

Any issues I need to be on the lookout for? I figure as long as the kegs, lines and taps get a good cleaning when I kick a keg I shouldn't have any issues right? I'd prolly use the same keg and tap for sours and likely won't have more than one on tap at a time (3 taps total).

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Old 10-01-2012, 07:34 PM   #2
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I was curious about the same. I currently have 4 sours in carboys, and need to research pros/cons of kegging/bottling. I've seen some threads on each, although I can't repeat the details off the top of my head, I do know there are a few available to search on the forum.

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Old 10-01-2012, 08:02 PM   #3
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Kegged: Galaxy IPA, Belgian Dubbel and Cherry Funk (Flanders Red + 10 lbs cherries)

Primary: Ned Flanders Red, RR Consecration on 2nd Gen Roeselare, Soured BDSA, Brett B ESB, Brett Trios Oatmeal Stout runnings.

Next: Oro de Calabaza Clone, Backwoods Bastard Clone, House IPA, House APA, German Hefe.

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Old 10-01-2012, 08:55 PM   #4
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Proper cleaning and sanitation is a must.

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Old 10-01-2012, 09:13 PM   #5
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I have dedicated pin locks for sour and ball locks for everything else.. no way for me to goof up and use the wrong equipment..

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Old 10-02-2012, 01:04 PM   #6
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Originally Posted by edmanster View Post
I have dedicated pin locks for sour and ball locks for everything else.. no way for me to goof up and use the wrong equipment..
What about for those of us who can't afford this or don't have room or enough taps to do this? I'll have at most 3 taps and will likely have one sour ready to drink at any one time.

Since you've kegged sours, anything you can give us as far as info would be great!!
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Old 10-02-2012, 01:09 PM   #7
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I've heard, and it sounds like good advice, to have dedicated sour kegs and lines. No other beer but the sours go into those kegs or lines to prevent cross contamination. A person could probably do a really thorough cleaning and be okay but why risk it?

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Old 10-02-2012, 01:10 PM   #8
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my take on it is that the kegs should remain separate. I have two dedicated sour kegs. But the lines? Who cares? How sour can it get your beer between the keg and the glass? Just keep them clean like normal.

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Old 10-02-2012, 01:14 PM   #9
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Good point Boomer, and it's good practice to change out lines every 6 months or so anyway right? Or when you notice they start looking like they need changed.

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Old 10-02-2012, 01:17 PM   #10
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I have a 4 tap kegerator and push the same pressure to all 4 kegs, usually keeping it between 10-12 psi. I'll have a sour stout, followed by 3 Flanders Reds to keg. I know these usually have a lower carb level, but do you think there would be much of a downside with carbing at the higher pressure? Would this change the flavor profile a considerable amount?

I've considered bottling, just for this reason, but have read about using yeasts at bottling versus priming sugar for sours (?). I'm leaning towards the high carb levels in the keg, rather than putting these long term experiments at risk for bottling errors.

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