fbaillargeon

Recipes 

Guys, I will be a new kegger in a few days.

I was just wondering about something, if I naturally carbonate my kegs, how would it compare to a bottle conditioned ale for say, a belgian tripel or something along those lines of might beers.

Thanks!

cfonnes

Recipes 

Typically I like high gravity brews to age for a long time.

With that in mind I see little difference between bottling and kegging.

I tend to bottle big beers because I do not drink them as fast as I want to rotate different brews threw the kegerator.

j1laskey

Recipes 

I use a secondary to condition my beer, as this technique also allows me to free up a primary bucket for future batches. Then keg that high octane jet fuel, invite some friends over, and pahty!!! ...There isn't currently anything on my taps that's below 6.0% ...maybe I should talk to someone...nah.....

__________________
Primary: Wicked Pissa Watermelon
Secondary:
Kegged: Olde Zomby Woof, Fat Lenny DIPA, Cluster Fly Farmhouse Ale, Pirate Strong Ale
The Secretion Brewery

Let's think it over and stop making sense

cfonnes

Recipes 

Just in case you did not know, if you decide to carbonate in a keg it requires less sugar to get the same volume of CO2.

I use beersmith to figure out how much sugar to use, but I am sure there are other charts if you search for them.

summersolstice

Recipes 

I just took a best of show (out of 83 entries) with a high grav barleywine. I allowed it to bulk age in a carboy for 8 months and it was then in the bottle for over two years after that. I can't imagine tying up a keg for that length of time.

cfonnes

Recipes 

Congratulations!

Airborneguy

Recipes 

I bottle anything high alcohol just because I drink it slower. I recently did an American Wheat, took a reading, then kegged it. After I finished kegging, I checked the reading and realized it over-attenuated and went to 9% (it was supposed to be 6.0%). So now its been sitting on tap for 2 months, which sucks.

__________________
Fermentor(s):
Lagering:
Kegged: Unintentional Sour Brown, Citra/Amarillo IPA
Bottled:
Tapped:
Up Next: Amber?

Reading: The Road to ---- Retirement

turkeyjerky214

Recipes 

I just got a ton of kegs for $20 a piece, so as long as I've got empty kegs, it's cheaper for me to tie up a keg for a year or two than a carboy. And from what I've been told, it's better to bulk age.

__________________
-Brian

Tap 1: English Dark Mild Tap 2: ??? Tap 3: Amber Ale Tap 4: Oatmeal Stout Tap 5: 80/-

Fermenting: Märzen
Kegged: Barrel-Aged Barleywine, Dry Stout, Barleywine, RIS, English Dark Mild, Session IPA

Lagering: Doppelbock, Wee Heavy, Helles

Barrel Aging until 7/13: Flanders Brown

day_trippr

Recipes 

I also have a large collection of Cornies and don't have a problem committing a few to long term aging, especially for my favorite high octane Stouts, Porters and Dopplebocks.

If I have a problem, it's allowing a really big-@ss brew to age for the planned duration without letting that "I gotta try it!" itch get the best of my intentions!

Cheers!