Jsbeckton
Well-Known Member
I have not bottled beer since I got my kegging system about 2 years ago. My first Belgian (Golden Strong, 8.5%ABV) is sitting in the secondary at 1.006 and about to lager for a month but I am thinking that I would like to bottle this big beer since I see it lasting longer than most (unless its just too yummy). Plus it seems like a Belgian should just be in a dang bottle!
I have a counter pressure bottle filler so my first instinct would be to force carb to about 4 vols and bottle. I have heard Jamil say he doesn't bottle condition his Belgians, just kegs and didn't seem to make a big deal about it on the podcast. Am I really missing out on anything by not repitching, adding sugar and bottle conditioning? If so what about repitching and carbing in the keg then bottling? Is it worth the effort?
I don't mind the extra work if it will improve my Belgian beer but if its just for tradition I'd rather pass, I figure having it in bottles is already traditional enough.
P.S. I am going to make a Belgian Dark Strong next at about 10%, does this change anything? I am thinking I'd like to age that one for a year or so and then drink over the following year.
I have a counter pressure bottle filler so my first instinct would be to force carb to about 4 vols and bottle. I have heard Jamil say he doesn't bottle condition his Belgians, just kegs and didn't seem to make a big deal about it on the podcast. Am I really missing out on anything by not repitching, adding sugar and bottle conditioning? If so what about repitching and carbing in the keg then bottling? Is it worth the effort?
I don't mind the extra work if it will improve my Belgian beer but if its just for tradition I'd rather pass, I figure having it in bottles is already traditional enough.
P.S. I am going to make a Belgian Dark Strong next at about 10%, does this change anything? I am thinking I'd like to age that one for a year or so and then drink over the following year.