Orfy

Recipes 

Carbonation
How do you do it in the main?

I have kegs and CO2 but I can't see a reason not to prime.
If I had a party coming up and needed beer for a short deadline then I'd force carb.

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GET THE GOBLIN
Have a beer on me.

DesertBrew

Recipes 

Force CO2 for my keggers, corn sugar for my bottles. I am so not Reinsghbot (or whatever the heck the spelling is).

DesertBrew

Recipes 

<insert lightbulb over head>

Why don't I naturally carbonate my kegs in queue? They sit there pressurized but flat, waiting to be tossed in the kegger and then I wait 5+ days for them to carb up before I can have a pull! (yes, I'm talking to myself again Orfy).

Evan!

Recipes 

With all the beer that I brew, I don't have room to keg. Bottles it is. And I carb with corn sugar mostly, just because it's much cheaper than DME.

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

rdwj

Recipes 

I go C02 all the time. I almost never bottle, but when I do, it's with a beer gun

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On Tap: Whatever I just brewed (got sick of updating it)

Kaiser

Recipes 

when I bottle I like to use Kraeusen. Though it is a motre complicated process I like the consistent results that I get from it. The bottles are usually fully carbonated after 1 week and I can easily change the yeast if I want to. The latter seems to make a difference for wheats.

I once made an experinemt where I compared different priming agents (table sugar, corn sugar, DME, gyle and kraeusen) and couldn't really find a difference in taste.

Due to a limited number of kegs I only use the kegs for my lagers. I transfer from the primary to the secondary/lagering keg when about 2*P fermentable sugars are left and/or add Kraeusen. I then let the fermentation carbonate the beer and vent excessive pressure. I like this method as it gets me the yeast necessary for lagering and once lagering is over the beer is transfered to a serving keg and ready to go.

I'm not sure if the more complicated process makes a difference in the final taste, but at least it works well for me from a technological point of view.

Kai

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BrauKaiser.com - recipes - Blog - German Beer Reviews - Water and mash chemistry spreadsheet

david_42

Recipes 

Kegs: Forced, primed and REAL. [which is to say leaky keg]

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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

redpale

Recipes 

carb drops because they're easy - I can bottle straight from secondary.

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Sometimes fate smiles on even our most feeble efforts.

Bottled:
MISS WELL Blonde Ale
NO MARKS Scottish Wee Heavy
Primary:
BETTER THAN Raspberry Wheat
Secondary:
TRIPEL 20 Belgian Tripel
Next: ?

wild

Recipes 

I bottle my big beers and keg the rest except for an occasional real ale. If I'm not in a hurry for a keg, I'll condition otherwise I force carb. I rarely use corn sugar, mostly DME, honey, or BCS.

Wild

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On Tap -

1. 3 year old Oak Aged Bourbon Porter
2. Irish Red Rye
3. Robust Porter
4. Russian Imperial Stout
5. Mirror Pond Clone dry hopped with Citra
6. Mirror Pond Clone dry hopped with Centennial

Primary - Nada
Secondary -

From man's sweat and God's love, beer came into the world. -- Saint Arnoldus

JnJ

Recipes 

I bottle with sugar for now, but once I pickup my CO2 bottle (getting filled) I'll be force carb'ing.

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Töpperwein Brewery