Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Bottling/Kegging > aging in the keg

Reply
 
LinkBack Thread Tools
Old 04-10-2013, 07:37 PM   #1
tomas77
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 24
Default aging in the keg

I just kegged my Strong Scotch ale and was going to age it for about 6 months. Would it be ok just to cap it co2 then set it aside or would I have to carbonate the whole keg first then set aside. Right now it is sitting on a cap of co2 but not hooked up to gas. What do you guys generally do?

__________________
tomas77 is offline
 
Reply With Quote Quick reply to this message
Old 04-10-2013, 07:39 PM   #2
andrewtouron
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Posts: 31
Liked 1 Times on 1 Posts

Default

From my understanding, I was told you can put a few pounds of co2 into the keg, and bless it a couple of times to get the oxygen out. Then unhook it with a few pounds of co2 in it, and it would be fine.

__________________
andrewtouron is offline
 
Reply With Quote Quick reply to this message
Old 04-10-2013, 07:39 PM   #3
FermentedTed
Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
FermentedTed's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Villa Park, IL
Posts: 191
Liked 21 Times on 18 Posts
Likes Given: 41

Default

I've done both. If I have the room and a gas line free, I just hook it up and let it age. If all spots are filled, I do like you just described. I've never had any issues either way.

__________________

absentem laedit cum ebrio qui litigat

FermentedTed is offline
 
Reply With Quote Quick reply to this message
Old 04-10-2013, 07:50 PM   #4
hunter_la5
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: New Braunfels, TX
Posts: 1,694
Liked 507 Times on 338 Posts
Likes Given: 1425

Default

Either way will work. If you are opting not to leave it hooked up to the gas, just make sure you hit it with enough pressure (20 PSI or so should do it, after purging a few times) to get a good seal.

When I am letting my kegs age, I will quickly bleed a bit of CO2 from the release valve once a week or so to verify that there is still pressure in the keg, in case of leaks.

__________________
My coffin keezer build.
Kegged: 1. Jamil's Cowboy Alt
On Tap:
1. Brazos Bock,
2. Yooper's Fizzy Yellow Beer
3. KingBrianI's Common Room ESB
hunter_la5 is offline
 
Reply With Quote Quick reply to this message
Old 04-10-2013, 07:57 PM   #5
JeepDiver
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Highlands Ranch, CO
Posts: 1,322
Liked 142 Times on 112 Posts
Likes Given: 2

Default

If your going to leave it that long go ahead and carb naturally. Just put in the sugar (use a calculator to figure amount) the hit it with enough co2 to seal. Come back when you are ready, chill and your good to go

__________________
JeepDiver is offline
 
Reply With Quote Quick reply to this message
Old 04-10-2013, 08:00 PM   #6
tomas77
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 24
Default

Thought about doing that as well.

__________________
tomas77 is offline
 
Reply With Quote Quick reply to this message
Old 04-10-2013, 08:25 PM   #7
b-boy
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 5 reviews
 
b-boy's Avatar
Recipes 
 
Join Date: Jun 2011
Location: GETZVILLE, NY
Posts: 2,310
Liked 389 Times on 288 Posts
Likes Given: 114

Default

Quote:
Originally Posted by hunter_la5 View Post
Either way will work. If you are opting not to leave it hooked up to the gas, just make sure you hit it with enough pressure (20 PSI or so should do it, after purging a few times) to get a good seal.

When I am letting my kegs age, I will quickly bleed a bit of CO2 from the release valve once a week or so to verify that there is still pressure in the keg, in case of leaks.
I do this. I've had a few leaks, so checking the pressure every now and again is a good idea. I routinely top off the CO2 as needed.
__________________

Never underestimate the potential of someone who refuses to act their age.

b-boy is offline
 
Reply With Quote Quick reply to this message
Old 04-10-2013, 08:33 PM   #8
tomas77
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 24
Default

Caps of co2 eventually dissolve into solution so if you keep topping off with a co2 cap it will eventually carb itself.

__________________
tomas77 is offline
 
Reply With Quote Quick reply to this message
Old 04-11-2013, 01:28 PM   #9
b-boy
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 5 reviews
 
b-boy's Avatar
Recipes 
 
Join Date: Jun 2011
Location: GETZVILLE, NY
Posts: 2,310
Liked 389 Times on 288 Posts
Likes Given: 114

Default

I only do it about once a month, so I don't think I'm adding a ton of carbonation. Just trying to keep the seals nice and tight. When I'm ready to serve I do hook it back up to CO2 at 30PSI for a day or so at room temp to get the carb process going.

I used to add sugar and let it carb, but I had mixed results and it was an extra few steps when I kegged.

Now I just force carb it. I get it 1/2 way there at room temp, chill, and hook it up to serving pressure CO2 for a few days. The whole process takes about 4-5 days. Works like a charm.

__________________

Never underestimate the potential of someone who refuses to act their age.

b-boy is offline
 
Reply With Quote Quick reply to this message
Old 04-11-2013, 01:41 PM   #10
JeepDiver
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Highlands Ranch, CO
Posts: 1,322
Liked 142 Times on 112 Posts
Likes Given: 2

Default

Quote:
Originally Posted by b-boy View Post
I only do it about once a month, so I don't think I'm adding a ton of carbonation. Just trying to keep the seals nice and tight. When I'm ready to serve I do hook it back up to CO2 at 30PSI for a day or so at room temp to get the carb process going.

I used to add sugar and let it carb, but I had mixed results and it was an extra few steps when I kegged.

Now I just force carb it. I get it 1/2 way there at room temp, chill, and hook it up to serving pressure CO2 for a few days. The whole process takes about 4-5 days. Works like a charm.
So the extra step of boiling water, measuring out sugar, and adding it to water, then adding that to the keg, is more work than every week adding CO2 to the keg? Guess you don't have to move the kegs around to get to your CO2, otherwise that route sounds like a lot more work.
__________________
JeepDiver is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Aging in bottle or aging in carboy? Pros and Cons? msarro Mead Forum 1 11-08-2012 04:05 AM
recommended temperature for secondary bulk aging aging naeco Cider Forum 3 12-10-2010 01:15 PM
Barley wine: Bulk aging vs aging in the bottle jjacobs Recipes/Ingredients 18 12-21-2009 03:01 AM
Secondary fermentation vs bulk aging vs bottle aging jaginger Cider Forum 8 07-09-2009 11:08 PM
Bulk aging or bottle aging for big beers Frost General Techniques 4 11-21-2008 09:44 PM



Newest Threads