DrewschBag
Well-Known Member
A lot of the recipes I use call for bottle conditioning anywhere from 2 weeks to 2 months. However, I am looking to switch to kegging my beer. I have read that most people rack the beer from their carboy to the keg and carb for 1 week before serving. Doesn't this cut down on the beer's ability to age well? Do you get the same results in the keg as you would in a bottle?
Also, I was considering doing the following: rack the beer from my carboy to a second carboy. I know I would need to flush the oxygen out of the carboy's headspace so I would add priming sugar at this stage and pop on an airlock. After letting the beer condition here for some time, I would then move the beer to the keg.
Has anyone tried this? Is it too much work for the result?
Also, I was considering doing the following: rack the beer from my carboy to a second carboy. I know I would need to flush the oxygen out of the carboy's headspace so I would add priming sugar at this stage and pop on an airlock. After letting the beer condition here for some time, I would then move the beer to the keg.
Has anyone tried this? Is it too much work for the result?