I recently kegged my first batch of beer, and then used the BMBF to bottle off a case, while serving the rest later that evening at a party. I have yet to purchase a kegerator, so I carbonated at room temperature at 30 psi for a couple weeks, then just chilled the whole keg down in an ice bath the day before bottling.
Everything worked great. The carbonation seemed fine. Foam wasn't a problem. The bottles went straight to the fridge.
I have two more batches that I will keg, that I am going to enter in the state fair. I realize that when bottling from a keg, it is ideal have your beer cold, so that more CO2 will stay dissolved, and you won't lose carbonation on the way from tap to bottle. However, I figure that when I turn my beers in to the fair judges, it will need to be at room temperature.
My question is, is it bad to bottle from a keg at, say 40 degrees, and then leave the bottles at room temp until I have to turn them in? Will this create any weird off-flavors in my beer, or should it be ok?
Or it is possible to bottle them while the beer is at room temp, and just leave them that way until I turn them in?
Any advice would be great.
Thanks,
Zythe84
Everything worked great. The carbonation seemed fine. Foam wasn't a problem. The bottles went straight to the fridge.
I have two more batches that I will keg, that I am going to enter in the state fair. I realize that when bottling from a keg, it is ideal have your beer cold, so that more CO2 will stay dissolved, and you won't lose carbonation on the way from tap to bottle. However, I figure that when I turn my beers in to the fair judges, it will need to be at room temperature.
My question is, is it bad to bottle from a keg at, say 40 degrees, and then leave the bottles at room temp until I have to turn them in? Will this create any weird off-flavors in my beer, or should it be ok?
Or it is possible to bottle them while the beer is at room temp, and just leave them that way until I turn them in?
Any advice would be great.
Thanks,
Zythe84
