New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > kegging elitism




Reply
 
LinkBack Thread Tools Display Modes
Old 10-30-2013, 06:20 AM   #1
kaconga
Feedback Score: 1 reviews
Recipes 
 
Join Date: Mar 2012
Location: Rathdrum, Idaho
Posts: 611
Liked 72 Times on 54 Posts
Likes Given: 16

Default

No, not the people who say kegging is SOOO much easier than bottling. I have encountered a new form of elitist. In the last sixth months I have had two seperate people knock my beers as tasting bottle conditioned. One was a blonde ale with an off flavor (something with the fermenter I believe) that a guy said was cidery from priming with corn sugar.

The second was last weekend. I took some Oktoberfest to the new lhbs because I know the owner. It was my first all grain batch and it was a little light on the maltiness. So 4 people are tasting it and one asks me how old it is. I inform him it has only been in the bottle 3 weeks so it might be a tad green (I don't think it was) and he says "ah, that's what I am tasting, this is a bottle conditioned beer!" It was not a flattering tone either.

So I throw myself onto the wisdom of hbt. Is there actually a taste one could pick up on bottled beer that is not desirable and isn't found in kegged beer? Or are these guys taking keg snob to new levels?

Disclaimer: I totally want to start kegging and don't want to sound like I am against it.



__________________
kaconga is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2013, 07:38 AM   #2
biggmatt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Location: Marion, Illinois
Posts: 47
Liked 5 Times on 4 Posts
Likes Given: 1

Default

Some of the most expensive beers in the world are bottle condition. Such as Chimay



__________________

Brewing is an art. Not a science.

biggmatt is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 10-30-2013, 07:43 AM   #3
jhoneycutt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 1,673
Liked 111 Times on 79 Posts
Likes Given: 1555

Default

Not just most expensive but best beers in the world, st bernadus abt 12. It does get kegged as well but I've only ever had from a bottle and its damn delicious.

__________________
jhoneycutt is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 10-30-2013, 08:05 AM   #4
trev12110
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Location: San Diego, California
Posts: 22
Liked 3 Times on 3 Posts

Default

I thought corn sugar didnt impart any flavors. Isn't it table sugar that is supposed to leave the cider taste?

__________________
trev12110 is offline
oldstyle69 Likes This 
Reply With Quote Quick reply to this message
Old 10-30-2013, 08:52 AM   #5
Cathedral
40oz to freedom
HBT_SUPPORTER.png
Feedback Score: 5 reviews
 
Cathedral's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Toledo, Ohio
Posts: 858
Liked 264 Times on 193 Posts
Likes Given: 172

Default

I, personally, can taste a difference. Or maybe not taste it so much as feel it. I find it highly unlikely that all the sugar you use to prime gets eaten by the yeast, so there has to be some change to the profile of the beer, no matter how slight. Of course, I think it is more pronounced with lighter and/or hop-forward beer.

I bottle and keg, my malt-forward beers always taste best out of a bottle, like stouts and porters, etc. I prefer my IPA's to be kegged.

YMMV, everyone is different, this is just my opinion.

__________________
CTHUL:HURTY Picobrewery
On Deck: Ex Cathedra IIPA (Weevil Dead v2.0)
Primary: Random Fruit Juice Fermentation Experiment Mk. I
Kegged: The Weevil Dead IIPA | Tornado Warning Imperial Stout | Prepare To Die Porter
Cathedral is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2013, 09:03 AM   #6
bzwyatt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: SoCal
Posts: 363
Liked 17 Times on 16 Posts

Default

I've been thinking about this and sorry for slight thread derail, but is there yeast sediment when you keg? What about when bottling from a keg? Do you have to cold crash to not get sediment, or does that only come when you bottle condition, from the activity of yeast eating the priming sugar?

__________________
bzwyatt is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2013, 10:10 AM   #7
hercher
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Scranton
Posts: 889
Liked 46 Times on 43 Posts
Likes Given: 6

Default

I suspect the people criticizing your beers were idiots. Bottle conditioning itself wouldn't cause cider-like flavors; you just aren't using enough corn sugar in priming to do that. It may be that the bottle had a mild infection, but that isn't an indictment of bottle conditioning itself. As for your Oktoberfest, it sounds like the guy just wanted to say something critical, but wasn't educated enough about the style or subtle, malt-forward beers in general to make a constructive criticism. He wasn't tasting anything; he just wanted to hear his own voice.

As some commenters above have noted, some of the world's best beer is bottle conditioned. I prefer to keg simply because I don't have the patience for bottling, and my wife doesn't like having all the bottles around. Plus I use a nitrogen-CO2 blend to serve my beer, which does impact the product in a way that I really like. It is simply a personal preference.

To bzwyatt: yes, there is sediment when you keg. Cold crashing will reduce that, of course. You shouldn't get much sediment if you bottle from the keg, but over time there will be a little. The only way to completely eliminate that is to filter your beer.

__________________
Two Kids Brewery

Primary: Amber Ale. :(
Seconary: Don't use one, generally
Kegged: Stein beer
Planned: Saison, pale ale, brown ale

"For a quart of ale is a dish for a king." - Shakespeare
hercher is offline
4
People Like This 
Reply With Quote Quick reply to this message
Old 10-30-2013, 12:12 PM   #8
DrunkleJon
ADD Ginge.. HEY, that is shiny!
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
DrunkleJon's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Alexandria, Virginia
Posts: 3,498
Liked 760 Times on 583 Posts
Likes Given: 375

Default

I have never noticed cidery flavors from bottling. The < 5 oz of sugar is not enough to be noticeable in a batch. The only flavors I have noticed that are contributed by bottling would be due to stirring up more yeast due to transporting.

As for kegs, you can get off flavors from them as well.

I keg for convenience. It is far easier for me to clean and sanitize one keg and the autosiphon than it is to do 2 cases of bottles, a bottling bucket, the bottling wand, autosiphon, tubing, caps...

__________________
DrunkleJon is online now
brewmcq Likes This 
Reply With Quote Quick reply to this message
Old 10-30-2013, 12:23 PM   #9
broadbill
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Southern Maine
Posts: 3,146
Liked 255 Times on 178 Posts
Likes Given: 163

Default

Sound like to me that you have faults in your beer and people are incorrectly attributing them to style.

I would take the LHBS owner's opinion with a grain of salt; what makes him an expert on beer? He may be, but the qualification of him being a LHBS owner doesn't necessarily do so.

This is like going to an owner of a appliance store and asking their opinion on your souffle.

__________________
broadbill is offline
Cyclman Likes This 
Reply With Quote Quick reply to this message
Old 10-30-2013, 12:29 PM   #10
Cider123
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: , Maine
Posts: 907
Liked 196 Times on 119 Posts
Likes Given: 1

Default

Until you get really good at either method, I'm sure there will be imperfections that would be noticed. They might be used to imperfections in bottling due to their own experiences.

I was an amateur at bottling before switching to kegging. Now I'm an amateur at that, but I can tell you that my beer is much better now.
As long as you are half-way decent at kegging, the process is pretty forgiving (at least in my experience). When bottling, I would use use the wrong amounts of sugar and other mistakes that made my beer too carbed or too flat, there was always residue in the bottles, and lots of other issues. My kegged beer has been clear and tasty and carbed exactly the way I want it or I could adjust it.
I am so glad to be done with bottling.



__________________

I like beer

Cider123 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
kegging my first cyser/cider (1st time kegging period) A50SNAKE Cider Forum 1 06-15-2013 08:46 PM
Nitro kegging Vs Regular CO2 Kegging Pratzie Bottling/Kegging 6 03-21-2013 03:25 PM
New to kegging m25wilson Bottling/Kegging 7 02-09-2012 01:46 AM
kegging question from a kegging noob RootvonRoot Bottling/Kegging 8 05-22-2009 02:03 PM
Kegging Srm277 Beginners Beer Brewing Forum 5 01-30-2009 09:19 AM