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cwheel 10-26-2011 03:18 PM

kegging a high gravity beer - carb / no carb / cool / no cool
 
I've got a Belgian Strong Ale in the fermenter, and I think I am going to keg it. I have room in the kegerator to serve it and cool it for an extended period of time. I know a lot of people bottle high gravity beers, but I have room to keg it and not worry about it for months.

With that said:

1) Should I hook it up to CO2 for the aging process, or just purge O2 out of the keg and slightly pressurize to seat the seal and then disconnect from CO2?

2) Should I age in the keezer or at room temp?

Thanks!

Justibone 10-26-2011 05:41 PM

Most beers are better off being stored cool rather than warm.

High gravity beers can keep changing over time, though, so they might be the exception.

I guess I don't know, is my answer! Sorry. :o

maffewl 10-26-2011 05:55 PM

I would keg and carbonate as usual and let it age in the keezer.

edmanster 10-26-2011 06:22 PM

Quote:

Originally Posted by maffewl
I would keg and carbonate as usual and let it age in the keezer.

^This^ but to add, yes after the week or 2 of force carbing I would disconnect the gas... It ages slower at colder temps as well...

cwheel 10-26-2011 07:10 PM

Sounds like carbing for a few weeks and then disconnecting makes sense - but as for temp: if it ages slower when it's cold, shouldn't I age it outside of the keezer?

Thanks!

edmanster 10-26-2011 07:11 PM

Quote:

Originally Posted by cwheel
Sounds like carbing for a few weeks and then disconnecting makes sense - but as for temp: if it ages slower when it's cold, shouldn't I age it outside of the keezer?

Thanks!

That my friend is your preference :)

cwheel 10-26-2011 07:13 PM

Well dangit I want you to make the decision for me :)

broadbill 10-26-2011 07:15 PM

Quote:

Originally Posted by cwheel (Post 3426283)
Sounds like carbing for a few weeks and then disconnecting makes sense - but as for temp: if it ages slower when it's cold, shouldn't I age it outside of the keezer?

Thanks!

yes, if you want it to age more. If you want to preserve its qualities in its present form, I would put it in the fridge. That will slow down the conditioning process.

edmanster 10-26-2011 07:17 PM

I think for a strong the low 50's is where you want it but I could be wrong....

cwheel 10-26-2011 07:17 PM

Quote:

Originally Posted by broadbill (Post 3426303)
yes, if you want it to age more. If you want to preserve its qualities in its present form, I would put it in the fridge. That will slow down the conditioning process.

Good call - I'll sample when it's done fermenting, and if it's close to where I want it to be, I'll throw it in the keezer. If not, I'll keep it at room temp.

Thanks!


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