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Old 08-26-2011, 07:46 PM   #1
hcastellon
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Jan 2009
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I brewed a 10 gallon batch of Maharaja, kegged half bottled half. I got two completely diff beers. The bottled beers have great aroma, clearer beer, amazing dry crisp IPA taste. The kegged one has no aroma taste sweet isn't as clear completely inferior almost undrinkable.

Bottles where conditioned at 65 degrees for 2 months after bottling and the keg went straight to force carb and 40 degrees.

So i think the keg is inferior because the yeast couldn't keep working at such a low temp.

So what the general guideline to condition a kegged beer? let it sit in the keg at 65 degrees? do i card before or not?

Thank you for your keg dissapointed with kegs for now



 
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Old 08-26-2011, 07:56 PM   #2
SamuraiSquirrel
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Jun 2009
Aurora, IL
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What was fermentation schedule for this beer prior to bottling/kegging?


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Old 08-26-2011, 08:26 PM   #3
hcastellon
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Jan 2009
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I fermented for 2 weeks and 2 more weeks secondary. both at 65 degrees.

 
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Old 08-29-2011, 06:50 PM   #4
hcastellon
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Jan 2009
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i have a few batches coming that will need to be kegged soon. What should I do keg then seal with co2 (just seal not forced carb) at 30 psi? then store at 65 degrees for a few weeks or month or 2 depending on the beer? then forced card and put in keggerator at 40 degrees?

Is this how everyone does it? should i do it any other way?

Thank you

 
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Old 08-29-2011, 07:08 PM   #5
brew2enjoy
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Oct 2010
Delaware
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You will probably get a bunch of different opinions on this. I think alot has to do with the style of beer in question. Generally, people prefer to drink IPA's relatively young before the hop aroma starts to fade.

There is no reason the beer you kegged should have been any different then the bottles. The only thing I can think of is sanitation of the keg. How did you clean/sanitize it?
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Old 08-29-2011, 07:16 PM   #6
cfonnes
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Jun 2010
Utah
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How many pints have you pulled out of that keg?

 
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Old 08-29-2011, 08:07 PM   #7
hcastellon
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Jan 2009
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Quote:
Originally Posted by cfonnes View Post
How many pints have you pulled out of that keg?
from the Maharaja Keg? i drank it all already

 
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Old 08-29-2011, 08:36 PM   #8
ozzy1038
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Jun 2011
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Did you condition the keg for two months as well?
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On Deck: Cream Ale and Blue Moon clone for MIL

Primary: Hopped Up Brown

Bottled: Litehaus Wheat, Orange APA, Rauchbier, Willy's Cream Stout

Kegged: Tank 7 Clone renamed "Le Ferme" (dryhopped cascade, sorachi), Caramel Amber Ale, Trout Bum APA, 3 Dogs APA


Gallons Brewed Since June: 53.5
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Old 08-29-2011, 08:49 PM   #9
smurfwar
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Aug 2011
Omaha, Ne
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Quote:
Originally Posted by hcastellon
i have a few batches coming that will need to be kegged soon. What should I do keg then seal with co2 (just seal not forced carb) at 30 psi? then store at 65 degrees for a few weeks or month or 2 depending on the beer? then forced card and put in keggerator at 40 degrees?

Is this how everyone does it? should i do it any other way?

Thank you
Also wondering this.
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Old 08-29-2011, 09:52 PM   #10
ozzy1038
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Jun 2011
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You can do it either way. Carb and condition or condition then carb. Either way you want to purge the oxygen out with CO2. Hook up CO2 dispense a little into the keg. Release some air/oxygen until it stops hissing, then dispense a little more to fill the headspace with CO2. On;y purge out of the purge valve or CO2 valve. If you try to purge out of liquid out you will just waste beer.


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_______________________________________________
On Deck: Cream Ale and Blue Moon clone for MIL

Primary: Hopped Up Brown

Bottled: Litehaus Wheat, Orange APA, Rauchbier, Willy's Cream Stout

Kegged: Tank 7 Clone renamed "Le Ferme" (dryhopped cascade, sorachi), Caramel Amber Ale, Trout Bum APA, 3 Dogs APA


Gallons Brewed Since June: 53.5
_______________________________________________
I seriously cannot imagine a day or life without beer!

 
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