dentdr

Recipes 

I have been brewing for a while now and I am comfortable with my ability, so I am kicking around the idea of kegging, but one question plagues me, Do you have to let the beer condition in the keg as if you had it in a bottle? or do you have to let it ferment longer so you can just keg,carbonate, and drink?

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Oktoberfest
Amber Ale
Irish Red ALE
Octane IPA kit from Midwest Homebrewing 9.8% ABV
Cooper Pilsner
Keg: Opa-Opa Strong

Last Brew: Australian Lager / And an all grain
Fermenting Now: German Ale

cheezydemon3

Recipes 

No, I'm not thinking about kegging. I am kegging.

Thanks for asking though.

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justwhatthehellareYOUlookingat?

cheezydemon3

Recipes 

You get to bulk condition, since it is kegged which may condition a little faster, but the temptation to get it cold is too great for many, so kegs condition less.

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justwhatthehellareYOUlookingat?

rhamilton

Recipes 

Definitely make the plunge -- it's not quick but it's much much faster than bottling. It's just like bottles -- the more you let it sit, the better it gets.

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On Deck: Cornucopia Oktoberfest
Primary: Centennial Blonde v2, Ed Wort's Kolsch
Secondary: none
Kegged: County Jail Pale Ale, AHS Anniv IPA, AHS Brooklyn Brown, Raspberry Wheat, Blood Orange Hefe, Ranger IPA clone (x2), Newcastle clone, AHS Irish Red, Centennial Blonde
Bottled: Session Series Belgian Saison, Apocalypso, Pecan Porter, DFH 90 Minute Clone, Apfelwein (x2), Wytchmaker Rye IPA Clone, Vienna/Simcoe SMaSH, Munich/Cascade SMaSH

Kealia

Recipes 

I had that same question when I started kegging in January. I was so anxious to "tap that" that after my two or 3 weeks fermenting I kegged and put it on CO2 right away (chilled). A week later I had a carbed beer that was still green. I took it out of the fridge and let it condition at room temp for 2 weeks then put it back in the fridge = much better.

IM(limited experience)O - treat it like a bottle and age it accordingly. Then chill and serve.

kapbrew13

Recipes 

Conditioning depends on the beer.

For most ales, let fermentation complete, keg, carb, enjoy.

Use this guide.. Force Carbonation Link

WhiteEagle1

Recipes 

So after fermentation it sit in the keg to condition for 2-3 weeks connected to the CO2 or not connected?
I am looking into kegging myself....

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Luck is for People who need Luck.

stratslinger

Recipes 

If you've got the space and the gas lines available, leave it connected to the C02 - it'll help keep the keg sealed AND carb up the beer while it's conditioning.

spokaniac

Recipes 

I don't have a lot of experience, but logic and research suggest that you purge the keg with CO2 and leave at least enough pressure on it to make sure it is sealed while you let it age.

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Primary: MT
Secondary: MT
Bottled and disappearing: Pale Ale/BM clone/Dbl Choc stout
Kegged: BM clone/double chocolate stout
On Deck: Hefe

rhamilton

Recipes 

Yep. I add priming sugar at that point to to let it naturally carbonate. You just need CO2 for the purge and to seal the keg.

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On Deck: Cornucopia Oktoberfest
Primary: Centennial Blonde v2, Ed Wort's Kolsch
Secondary: none
Kegged: County Jail Pale Ale, AHS Anniv IPA, AHS Brooklyn Brown, Raspberry Wheat, Blood Orange Hefe, Ranger IPA clone (x2), Newcastle clone, AHS Irish Red, Centennial Blonde
Bottled: Session Series Belgian Saison, Apocalypso, Pecan Porter, DFH 90 Minute Clone, Apfelwein (x2), Wytchmaker Rye IPA Clone, Vienna/Simcoe SMaSH, Munich/Cascade SMaSH