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Old 12-29-2012, 02:40 PM   #31
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There is NO way I'd ever go back to bottling. If I couldn't keg anymore, I would quit brewing.
Saw that you had posted and figured you were thumping skulls! lol.

I used to be the biggest proponent of bottling.

Sitting on the other side of the fence, I am a lifetime Kegger.

Had a bad month last year, and we were maybe $50 short to pay all of our bills for the month. SWMBO suggested selling all of my kegging equipment. We are no longer married.....

I do miss giving away bottles, but as has been said (by me lol, need to listen to myself!) bottling a few, or even the whole batch from a KEG is EASY! I need to get back to that.
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Old 12-29-2012, 03:05 PM   #32
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I don't think I would give up kegging, but I did drop to two taps from three, and I bottle a lot of small batches. When I started kegging, I put everything in kegs, and got 5 kegs. Now I bottle half the batches, but I've also been doing experimental stuff, which I don't want kegged.
I only have two of the five filled now.

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Old 12-29-2012, 03:21 PM   #33
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Originally Posted by neophilus View Post
I don't get all the bottle hate. It's about an hour or so extra work per batch. The beer keeps for a long time so it's easy to stack and store cases in the basement. I do a lot of Belgians and they improve with 6+ months conditioning in the bottle. In my beer fridge I have 8 different types of beers from various batches so there is a lot of variety vs the 2 kegs in a kegerator that could take me literally months to kick because I don't have beer drinking visitors often.
We don't hate the bottles, just losing 1-2 hours to filling them up then waiting 3+ weeks before chilling for another week (so about a month from bottling before you can start drinking). With kegging, I can be pouring pints in about two weeks from transfer day.
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Originally Posted by TNGabe View Post
Shhh, they'll know we're here and attack....

BOTTLE CONDITIONING RULES!

Whoops, now I'm really going to hear about how stupid I am.
Since you already said it, no need for me to.
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Originally Posted by Yooper View Post
Yep, I totally agree. If I was bottling every batch, I would have quit years ago. I don't bottle beer at all anymore, except maybe once a year when I bottle from the keg to take a variety of beers to Texas with me. ( I do bottle all of my wine, and have about 350 bottles in my wine cellar!)

Otherwise, I just fill growlers when I want to take beer somewhere.

Here's my kegging routine:

Rack beer to keg.
Put in kegerator.
Put on the gas line
Put on the faucet line.
Come back in a week.

There isn't any "carbonation level", lines to clean or sanitize (at least, certainly not very often!), or anything to worry about. Seriously. Fill keg. Put in kegerator. Drink. When empty, take out of kegerator.

There is NO way I'd ever go back to bottling. If I couldn't keg anymore, I would quit brewing.
I make it easier by simply using CO2 to push the finished beer into serving kegs. Normally takes about 10-15 minutes to fill two 3 gallon kegs that way. How long really depends on which ID line I use (either 3/16" or 5/16") to do the transfer.

I'm getting close to the end of the beer I had bottled all those months ago. Since I also bottle from tap/keg when taking beer to family members (or giving it to friends), I'll use a decent amount of bottles. But, I probably won't keep more than what I would have needed for a full batch.
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Old 12-29-2012, 03:42 PM   #34
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I make it easier by simply using CO2 to push the finished beer.....
This says it all. The Co2 does the work, even if bottling.

I used the keg to bottle 2 batches of beer and one of WINE halloween 2 ysr back.

Took me 45 minutes start to finish.

Prime first beer, rack beer in, fill from tap. cap.

Quick rinse keg, rack wine in. Fill all bottles (made SWMBO cork it's her wine)

Rinse Keg good. Prime beer and rack in. Fill from tap. Cap.
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Old 12-29-2012, 04:05 PM   #35
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This says it all. The Co2 does the work, even if bottling.

I used the keg to bottle 2 batches of beer and one of WINE halloween 2 ysr back.

Took me 45 minutes start to finish.

Prime first beer, rack beer in, fill from tap. cap.

Quick rinse keg, rack wine in. Fill all bottles (made SWMBO cork it's her wine)

Rinse Keg good. Prime beer and rack in. Fill from tap. Cap.
Beer I'll carbonate in keg with a CO2 feed. Much more reliable and even compared with bottle carbonating, IME... For my meads though, I'll bottle right from aging sanke keg (I have them setup with CO2 feeds and such). Use just a few PSI of CO2 and it moves right along nicely. IMO/IME, easier than lifting the aging keg onto a table, racking to bucket (or other keg to fill bottles from) and then filling the bottles. I eliminate the transfer step completely.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
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Old 12-29-2012, 04:16 PM   #36
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It's a shame that people would stop kegging because they can't get a handle on carbonation and line balancing. Unfortunately the misinformation is so rampant that unless you talk to someone who actually has it figured out, you can struggle for a long time.

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Old 12-29-2012, 04:17 PM   #37
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Beer I'll carbonate in keg with a CO2 feed. Much more reliable and even compared with bottle carbonating, IME... For my meads though, I'll bottle right from aging sanke keg (I have them setup with CO2 feeds and such). Use just a few PSI of CO2 and it moves right along nicely. IMO/IME, easier than lifting the aging keg onto a table, racking to bucket (or other keg to fill bottles from) and then filling the bottles. I eliminate the transfer step completely.
that Halloween party was a special event. I had envisioned BAD ASS labels for the event and also only had 2 kegs at that time.

I don't bottle at ALL anymore. Need to fix that.
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Old 12-29-2012, 04:27 PM   #38
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that Halloween party was a special event. I had envisioned BAD ASS labels for the event and also only had 2 kegs at that time.

I don't bottle at ALL anymore. Need to fix that.
I could put labels onto beers I bottle from keg/tap if I wanted to. I have the software and such, so it's not all that difficult. Just a matter of usually bottling from keg/tap on the quick, so I don't have the time to create the labels, print, trim, glue, etc. I do use an Epson label maker on them though, when bringing more than one kind someplace.
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It's a shame that people would stop kegging because they can't get a handle on carbonation and line balancing. Unfortunately the misinformation is so rampant that unless you talk to someone who actually has it figured out, you can struggle for a long time.
IMO, not giving up is the key. Tweak the system until it works for you. You might need longer beer lines, different presser sets, etc. I refuse to give up on it that easily. I also like how if the carbonation level isn't where you want it to be (either high or low) you can actually DO something about it with kegs. With bottles, you're pretty much F'd if it's over carbonated. Plus waiting an extended period for higher ABV beers to carbonate can such. With kegging, the most it should take is 3-4 weeks at serving pressure for the temperature. Not the months upon months it can take in bottles.
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Old 12-30-2012, 10:01 PM   #39
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So he blew up his new regulator and is just mad enough to sell the kegerator, 2 corny kegs and the CO2 tank for $400. Obviously the regulator is not included.

Good deal? I think I might just go for it.

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Old 12-30-2012, 10:28 PM   #40
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So he blew up his new regulator and is just mad enough to sell the kegerator, 2 corny kegs and the CO2 tank for $400. Obviously the regulator is not included.

Good deal? I think I might just go for it.

What was the regulator? If you can find out where he got it, get him to have the vendor/reseller send out a replacement. If it's a complete system, with at least a 5# CO2 tank, grab it. Provided the fridge/kegorator does a good job at holding temperatures.

It really sounds like he's not swift enough to use a kegging system. Which is great for you since you can snag it for a decent rate.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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