Angeloboot
Member
I shouldn't drink a beer at 0700, so might as well talk about it--
I'm new to brewing, and newer to kegging. Have searched far and wide for the following, but haven't found sensible consistent answers yet (I know, it's the internet, etc.)
I am making two batches this weekend that taste wonderful after 4-6 months in the basement (50-58 degrees.) How do I do this in corny kegs? Some say carb up and then let sit somewhere, others say just put enough gas on to seal, disconnect, then sit. I'm wondering the why/fors of my options. My current set-up is a regulator with a two-way splitter on a 50lb tank. I'm without an extra refrigerator temporarily, but I'm in Michigan, which means my garage is a walk-in cooler right now. It seems like most people ferment, rack to corny, then have their beer in a fridge for carbonating and it stays there through serving. I'd like to accomplish two things (besides writing an epic post): Get that proper age taste, and serve some of a corny, then pull it off until I'd like to serve more.
I'm new to brewing, and newer to kegging. Have searched far and wide for the following, but haven't found sensible consistent answers yet (I know, it's the internet, etc.)
I am making two batches this weekend that taste wonderful after 4-6 months in the basement (50-58 degrees.) How do I do this in corny kegs? Some say carb up and then let sit somewhere, others say just put enough gas on to seal, disconnect, then sit. I'm wondering the why/fors of my options. My current set-up is a regulator with a two-way splitter on a 50lb tank. I'm without an extra refrigerator temporarily, but I'm in Michigan, which means my garage is a walk-in cooler right now. It seems like most people ferment, rack to corny, then have their beer in a fridge for carbonating and it stays there through serving. I'd like to accomplish two things (besides writing an epic post): Get that proper age taste, and serve some of a corny, then pull it off until I'd like to serve more.