wild

Recipes 

I believe cask beer is vented the day before it is tapped. A vented spile is inserted into the bung to slowly release the absorbed CO2 during that period. This will leave flatter but still live beer to be dispensed via the beer engine.

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

Dude

Recipes 

Sam and I were talking about this today--but don't you notice a "different" taste in CO2 from a tank and natural CO2?

I do. He does.

__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com

Sir Sudster

Recipes 

That's interesting. I do notice a difference too. I'm not sure if it is from some by-product of the yeast converting fermentables or the actual size of the bubbles. I have noticed that my forced carb beer has larger bubbles than the bottle conditioned beer. Maybe size does matter.

ScottT

Recipes 

You know it, bubble size does matter. To me, that's what makes the beer in the UK so much better than here. It's also the reason that I will be naturally conditioning all my brews weather in the bottle or in keg.

To me, force carbonated beer isn't nearly as smooth drinking, nor does it have as nice a head on it.

__________________
Scott

Primary: Empty

Secondary #2: Empty

Bottle Conditioning: Oatmeal Stout

Drinking from Keg: Ordinary Bitter, Kolsch

Drinking bottled: Brown Autumn Wee Heavy
Hefe Weizen
Peaches and Cream Weizen


"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.
Next up: Hefe Weizen

bikebryan

Recipes 

I think this is a "to each their own" issue. I've tried experiments where I've kegged part of a brew and bottled the other, then served both to folks. They've never noticed any difference when I've asked. I've never noticed the difference.

I know, it's hardly scientific. I guess if you are happy with what you are doing then go for it. I got into kegging to reduce sediment issues you have to deal with in bottles, so I see no advantage to priming and kegging - but if others do, more power to them.