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Old 03-05-2008, 11:01 PM   #1
Wild Duk
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Default Keg Conditioning

I just brewed a high gravity Belgian style blond ale. Its been in the secondary for about two weeks and not sure what to do next. I have always kegged, and /i'm not sure if I should place secondary in the fridge and crash it for a week, or just keg and carbonate. How long should I let it condition, and what should it be in. The keg or the carboy?

thanks



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Old 03-05-2008, 11:17 PM   #2
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It doesn't matter, you can do it either way. If you do it in the keg, your first couple of pints might be cloudy, but that's pretty much the only difference. If it's high gravity, you'll want to let it age before tapping it though.



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Old 03-05-2008, 11:33 PM   #3
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thanks. Can i age it in the carboy, or keg. If in the carboy, should I put it in the fridge. If in the keg, should I put it in the kegerator, and or carbonate it and for how long?

thanks

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Old 03-06-2008, 09:26 PM   #4
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You can age it in the carboy or the keg. I prefer aging/conditioning in the keg. If you want to get the best clarity for serving/bottling, just rack to another keg after you are done aging/conditioning. If you only have a single keg, you can serve from that keg after conditioning, but don't move it around, and as stated previously, your first pint will be a bit cloudy.

If you can age it in the kegerator or fridge, that is optimal, as colder temps retard the growth of any bacteria that is in there. Aging it in warmer temps does not improve anything, and is also fine in most cases. Worry more about sanitation than anything else.

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Old 03-09-2008, 03:16 PM   #5
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Official thread jack.


I have a keg system, without the CO2. SHould I just rack onto some simple syrup to carbonate? How much sugar should I use in my syrup?

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Old 03-09-2008, 03:31 PM   #6
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Quote:
Originally Posted by physzac
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I have a keg system, without the CO2. SHould I just rack onto some simple syrup to carbonate? How much sugar should I use in my syrup?
You can carbonate it in the keg like bottles but you need CO2 to seal it up. I used to use 4.3 oz. of dextrose. You have a portable CO2 system?
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Old 03-09-2008, 06:19 PM   #7
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Throw it right in the keg, then put it in a temp controlled space for several months. Belgians can take a while, but it is so worth it. You may have to take up corny space, but at least you won't have the liability of a full glass carboy and airlock to maintain.

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Old 03-10-2008, 04:39 AM   #8
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...so those of you who condition in a keg, do you purge the pressure through the relief valve at any point, or do you just let it build up? I'm about to rack my first lager (maibock) to a secondary, and was pretty much just going to put it in another glass carboy and crank my kegerator to it's warmest setting, slowly bumping it down a few degrees over a few days until it sat at just above freezing.

Doing it in a corny would be ideal because I could keep other beers on tap during that time.

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Old 03-12-2008, 12:04 AM   #9
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Thanks for the advice. Now I have 3 options.

1. Place secondary in fridge and condition un carbonized.( plenty of room here)

2. Rack to keg and condition in fridge uncarbonized

or

3. Rack to keg and carbonate and condition

Which method is recomended or prefered.

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Old 03-12-2008, 02:52 AM   #10
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Quote:
Originally Posted by physzac
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I have a keg system, without the CO2. SHould I just rack onto some simple syrup to carbonate? How much sugar should I use in my syrup?
Kegging then priming with corn sugar? Use 1/2 the recommend amount for bottling: 4 oz bottle = 2 oz keg.


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