Metsbrew

Recipes 

Can I keg half of a 5 gal batch and bottle half? If so how. Also I know most stouts are served with nitrogen, can I use just co2? Thanks

TipsyDragon

Recipes 

yes you can. just bottle half as normal then keg the rest as normal. using CO2 for keging a stout is just fine.

zimman

Recipes 

you can easily do that. just like normal, purge the keg with co2 to get any excess air out.

__________________
"Fermentation may have been a greater discovery than fire."

David Rains Wallace


Primary:
Secondary:
Kegged:
Bottled:
Kegged Soda:

Metsbrew

Recipes 

But isn't there a different amount of priming sugar that you use for bottlng and kegging?

underwaterdan

Recipes 

You can just simply carb using the C02 you are dispensing with. Unless you want to for some reason use sugar to carb in the keg...

MBasile

Recipes 

I'd keg the entire batch and then use whatever makeshift beer gun is always suggested around here to bottle what you want from the keg. That way you don't have any sediment in the bottles and you don't have to worry about adjusting the priming sugar for half of a batch.

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Total gallons in 2012: 10

sakeyfour

Recipes 

I do the opposite. I never have time to bottle when I want to take my beer somewhere. So, I prime the batch for bottles and just kegs what is left (purge the 02). I don't mind the sediment in the bottles or in the keg.

TipsyDragon

Recipes 

no there is not.

SkiSoloII

Recipes 

When I first wanted to keg (in '96), I bought 3 kegs that would fit the best in my basement fridge and be portable - 3 gallon kegs. The were MUCH more available and cheaper then. I have 3 of them. I usually do 5.5-6.5 gal batches. Actually, I do 11-12 gallons split between carboys, with a different yeast in each. I keg 3 gals and bottle the rest. Works great. sure wish I could find more 3-gallon carboys cheap (I know, - don't go there).

Plus, I find a difference in bottle-conditioned vs. keg conditioned (force carbed) taste. It's almost like having 4 beers out of one 11 gallon brewday!

I force carb my kegs nowadays, but originally, I was told that you used a bit less priming sugar in the keg than when bottling. Someone please enlighten me.

Regards,

Dave

MBasile

Recipes 

I've heard the same thing over and over again, with the rare comment like TipsyDragon's. Perhaps tipsy would like to explain why his way is correct in relation to using less sugar, rather than just saying "no there is not."

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Up next: beer
Fermenting: beer
Conditioning: and more beer

Total gallons in 2012: 10