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Old 10-26-2011, 03:18 PM   #1
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Default 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!



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Old 10-26-2011, 05:41 PM   #2
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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.



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Old 10-26-2011, 05:55 PM   #3
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I would keg and carbonate as usual and let it age in the keezer.

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Old 10-26-2011, 06:22 PM   #4
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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...
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Old 10-26-2011, 07:10 PM   #5
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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!

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Old 10-26-2011, 07:11 PM   #6
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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
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Old 10-26-2011, 07:13 PM   #7
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Well dangit I want you to make the decision for me

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Old 10-26-2011, 07:15 PM   #8
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Quote:
Originally Posted by cwheel View Post
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.
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Old 10-26-2011, 07:17 PM   #9
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I think for a strong the low 50's is where you want it but I could be wrong....

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Old 10-26-2011, 07:17 PM   #10
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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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