Howdy all,
I have some general kegging questions that I haven't found a solid answer on in all of my reading so far. I kind of expect to get a lot of different opinions, but I figured I would ask anyway...
I just kegged my first two batches this past Friday and early indications are that I managed to get things relatively well balanced. Since patience isn't an option when kegging your first batch, this time I did the 30 psi, shake for 100 seconds, settle for a few hours, bleed off to serving pressure method. I'm still a little under-carbed, but it's getting there.
Anyway, my question is more to the future. In all of my reading, one of the best take-aways was the fundamental concept of thinking of the keg as a big bottle. That's great, but I'm not overly confident that I fully understood how bottles should be taken care of. :cross: If you piece my other threads here together, you'll find that I've been struggling with some off flavors. I built the "Fermoire" last year to help with temp control of the primary and secondary, but honestly never really grasped how important/not important temp control is after bottling. Seems like it should be since you're starting up fermentation again, but mine typically just were left at room temp (low to mid 70's, but fluctuating some) from that point on.
Now that I'm not faced with filling 100+ bottles, I'd like to do 10 gal batches more regularly (if I can get time to brew again). I'm wondering how best to treat the second corny. I'm using a deep freeze and anticipate always being able to add a pair at a time, but would like to eventually get it full enough with different varieties that I need to rotate half of each new batch out. I'll probably switch to the "orce carbing at serving pressure for a week or so" ethod going forward.
So I guess I'm looking for some clarification on how temperature and time affects the aging/maturing process at this stage. If I left both cornies at serving temp and serving pressure for about a week and then removed one of them from the freezer to room temperature until it's brother is empty (weeks? months?), will I wind up with the same beer that I would have had if it had been left at serving temperature for the same amount of time?
I realize that it's probably splitting hairs, and would be fine either way, but I'm just trying to get a better understanding of what all is going on at this stage and if I have a choice, what temps are most adventageous.
Thanks as always!
I have some general kegging questions that I haven't found a solid answer on in all of my reading so far. I kind of expect to get a lot of different opinions, but I figured I would ask anyway...
I just kegged my first two batches this past Friday and early indications are that I managed to get things relatively well balanced. Since patience isn't an option when kegging your first batch, this time I did the 30 psi, shake for 100 seconds, settle for a few hours, bleed off to serving pressure method. I'm still a little under-carbed, but it's getting there.
Anyway, my question is more to the future. In all of my reading, one of the best take-aways was the fundamental concept of thinking of the keg as a big bottle. That's great, but I'm not overly confident that I fully understood how bottles should be taken care of. :cross: If you piece my other threads here together, you'll find that I've been struggling with some off flavors. I built the "Fermoire" last year to help with temp control of the primary and secondary, but honestly never really grasped how important/not important temp control is after bottling. Seems like it should be since you're starting up fermentation again, but mine typically just were left at room temp (low to mid 70's, but fluctuating some) from that point on.
Now that I'm not faced with filling 100+ bottles, I'd like to do 10 gal batches more regularly (if I can get time to brew again). I'm wondering how best to treat the second corny. I'm using a deep freeze and anticipate always being able to add a pair at a time, but would like to eventually get it full enough with different varieties that I need to rotate half of each new batch out. I'll probably switch to the "orce carbing at serving pressure for a week or so" ethod going forward.
So I guess I'm looking for some clarification on how temperature and time affects the aging/maturing process at this stage. If I left both cornies at serving temp and serving pressure for about a week and then removed one of them from the freezer to room temperature until it's brother is empty (weeks? months?), will I wind up with the same beer that I would have had if it had been left at serving temperature for the same amount of time?
I realize that it's probably splitting hairs, and would be fine either way, but I'm just trying to get a better understanding of what all is going on at this stage and if I have a choice, what temps are most adventageous.
Thanks as always!