Chesterbelloc
Well-Known Member
I've been brewing for well over a decade but there is something that I haven't figured out... well... there's lots of things I haven't figured out.
Here, I am concerned with a conditioning, yeast flocculation, and bottling technique.
We know that priming a keg with sugars and sealing it with a bump of CO2 is an effective way to attain carbonation in solution.
We know that adding gelatin in solution as a fining precipitates yeast and haze causing proteins.
What approach would I take if I wanted to prime and condition in the keg, not relying on the CO2 tanks, then add gelatin to cause suspended yeast and protein to fall out of solution, and then subsequently package the beer into bottles, so that I would have a finished product, well-carbonated uniformly across all the bottles, and clear when held up to a light?
I imagine I would, firstly, add priming solution of the desired gravity to the keg, then secondly, transfer the green beer from the fermenter on top of the priming solution admixing it, then thirdly, seal the keg and bump with CO2 to seal the gaskets, then fourthly, allow the generation, build-up of and absorbtion of CO2 into solution (carbonation), and then fifthly, open the keg vessel and add gelatin finings, waiting a several days, and finally, dispense into bottles under positive pressure just over 1 atmosphere.
The question is then, would the newly bottled, already carbonated and fined beer retain it's freshness and quality or would the introduction of small levels of oxygen and small loss of carbonation be counter-productive?
(Please don't say... oh just bottle it like everybody else. I know how to bottle. This is a technique exploration.)
Here, I am concerned with a conditioning, yeast flocculation, and bottling technique.
We know that priming a keg with sugars and sealing it with a bump of CO2 is an effective way to attain carbonation in solution.
We know that adding gelatin in solution as a fining precipitates yeast and haze causing proteins.
What approach would I take if I wanted to prime and condition in the keg, not relying on the CO2 tanks, then add gelatin to cause suspended yeast and protein to fall out of solution, and then subsequently package the beer into bottles, so that I would have a finished product, well-carbonated uniformly across all the bottles, and clear when held up to a light?
I imagine I would, firstly, add priming solution of the desired gravity to the keg, then secondly, transfer the green beer from the fermenter on top of the priming solution admixing it, then thirdly, seal the keg and bump with CO2 to seal the gaskets, then fourthly, allow the generation, build-up of and absorbtion of CO2 into solution (carbonation), and then fifthly, open the keg vessel and add gelatin finings, waiting a several days, and finally, dispense into bottles under positive pressure just over 1 atmosphere.
The question is then, would the newly bottled, already carbonated and fined beer retain it's freshness and quality or would the introduction of small levels of oxygen and small loss of carbonation be counter-productive?
(Please don't say... oh just bottle it like everybody else. I know how to bottle. This is a technique exploration.)