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Old 11-30-2009, 02:36 AM   #1
mikefranciotti
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Default Forgotten beer makes a comeback!

So I brewed a Nut Brown Ale 3/18/09, bottled 4/19 and just found/drank one last night 11/28. It was one of the best beers I've tasted in a long time.

Here's my dilemma. I've got another batch of this same Nut Brown Ale sitting in my basement that I haven't had the time to bottle recently. My plan was to keg this batch as my first attempt at kegging BUT last night, after having this bottle sit conditioning for 8 months I want to do the same thing again and age in the bottle for 8 months.

Is bottling really my only option for conditioning or should I buy another keg, rack this batch of NBA into the keg and let it sit for 8 months?

Thanks


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Old 11-30-2009, 03:08 AM   #2
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If you keg it, it will age differently. Bulk aging allows it to do it's "thing" quicker than bottle aging.


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Old 11-30-2009, 03:22 AM   #3
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So technically leaving it in the keg to condition will just cut the time substantially? That's even better.
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Old 11-30-2009, 03:04 PM   #4
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Kegs are cheap and they take up a lot less space. I don't bottle at all.
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Old 11-30-2009, 03:19 PM   #5
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......I would personally bottle a sixer, and keg the rest.
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Old 11-30-2009, 03:24 PM   #6
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I had something similar happen to me with a strong ale I had made, where 6 or so bottles surfaced after unpacking from moving, and the beer did seem better than I remember from previous...

Nice to know that letting it rest in a keg will help it go faster.
If that's the case, Id do the keg, since they are pretty easy to store and are pretty cheap if you look around.
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Old 11-30-2009, 09:34 PM   #7
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I like Cheesy's suggestion. I'll bottle a 6 pack and keg the rest I think.

Is there any calculation to see the time difference between bottle conditioning and bulk conditioning?

If I'm not force carbing a beer, I can do the normal water/sugar ration I always do when bottling still right?
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Old 11-30-2009, 10:51 PM   #8
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Use half to 2/3 of the sugar you would normally use when bottling if you're going to naturally carb in the keg. You'll still need to hit the keg with 12psi to seat the lid and purge the O2, but after that, the yeasties will eat the priming sugar and finish the bubble job.
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Old 11-30-2009, 10:54 PM   #9
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Well this thread has encouraged me to finally put the last of my Irish Red in the fridge. I bottled them on May 8, 2009, and I saved one in the back corner of one of my cabinets for future tasting. Can't wait to give it a try.
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Old 12-01-2009, 08:46 PM   #10
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report back! Every batch I make from now on will get one 6pack set aside for just about a year or so for a real good conditioning.

Time to start accumulating kegs!


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