If you could bottle or keg? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Bottling/Kegging > If you could bottle or keg?

Reply
 
Thread Tools
Old 11-05-2012, 02:03 PM   #1
carter840
Recipes 
 
Jan 2012
New Haven, CT
Posts: 152


Just wondering for those with kegging equipment, are there any beers you bottle condition instead of force carb? In other words lets say you have a beer that needs 3 months in the bottle, would you force carb it in the keg and then fill bottles. Or would you prime it and let it carb in the bottle?

Does anyone every use their keg simply as a means of force carbing, and then bottle the whole batch?

Thanks

 
Reply With Quote
Old 11-05-2012, 02:22 PM   #2
Warthaug
Recipes 
 
Apr 2011
, Ontario
Posts: 583
Liked 149 Times on 100 Posts


In my case, it depends on the style. Some forms of wheat beer are typically served with the yeast in suspension - i.e. you roll the bottle before pouring, to kick up the yeast. You can't really do that unless you carb in-bottle. Aside from that, I'm 100% force-carbing everything, and if bottling, transfering to bottle. I did this to a barely wine last month - carb'd for 2 weeks, then used a beergun to put it up in bottles. I don't have enough kegs to keep a beer for 1+ years, plus having a long-ageing beer in bottles lets me put some aside for long-term sampling.

Beers with shorter lives I generally serve from the keg.

Bryan
__________________
My blog: Recipes, Wild Yeasts, Yeast Farming, Yeast Exchange & More!

 
Reply With Quote
Old 11-05-2012, 02:29 PM   #3
solbes
Recipes 
 
Jul 2011
Ramsey & Akeley, Mn
Posts: 2,975
Liked 237 Times on 217 Posts


For bottled beers, I always naturally prime. If you're going to bottle, it does not add any time to the process to add boiled/dissolved sugar. I get even carbonation every time as long as you wait the 2-4 weeks. I always bottle my bigger beers, (1.070+). I often keep these around for 2 years, so I would not want to tie up a keg for that duration.
__________________
Primary #1: Umlaut my Kölsch VII #2: Empty
Secondary #1
: Empty #2: Empty #3: Cab MerMarqeNac Wine
Kegged
: Mugged a Monk Paters
Bottles
: Dark Belgian Strong, Black Raspberry Rhubarb wine, RIS, Carmel Apple Cider, Big 50 Barleywine, Framboise Lambic, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA

 
Reply With Quote
Old 11-05-2012, 02:37 PM   #4
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
 
Revvy's Avatar
Recipes 
 
Dec 2007
"Detroitish" Michigan
Posts: 40,921
Liked 3198 Times on 1886 Posts


It depends on what I want, and it's mostly dependent on the style, and whether it's a beer that should naturally carb and or Bottle Condition/Age.

Belgian Beers I think SHOULD be naturally bottle carbed/conditioned, as do huge beers such as barleywines and tripels, they need time in a bottle. Some historical beers I think are better bottle conditioned as well.

Other beers, such as any basic "quaffer" are more enjoyable on tap, cream ales, most lagers, a nice creamy stout on a nitro head.

It really depends on the beer. And I think the person that just slaps ever beer into a keg is missing out.
__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

 
Reply With Quote
Old 11-05-2012, 02:43 PM   #5
Golddiggie
HBT_SUPPORTER.png
 
Golddiggie's Avatar
Recipes 
 
Dec 2010
Posts: 11,995
Liked 496 Times on 431 Posts


I'll carbonate on gas and then bottle. Its not that much work to bottle from the kegs. Plus you're able to nail the carbonation level and not worry about some bottles being high or low. Plus there's no sediment to deal with. I have some bigger brews aging right now. I plan to keg them, carbonate on gas and then bottle some of them. Most likely I'll do that in the basement (carbonate) since its cool enough.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
Reply With Quote
Old 11-05-2012, 03:03 PM   #6
carter840
Recipes 
 
Jan 2012
New Haven, CT
Posts: 152

Quote:
Originally Posted by Golddiggie View Post
I'll carbonate on gas and then bottle. Its not that much work to bottle from the kegs. Plus you're able to nail the carbonation level and not worry about some bottles being high or low. Plus there's no sediment to deal with. I have some bigger brews aging right now. I plan to keg them, carbonate on gas and then bottle some of them. Most likely I'll do that in the basement (carbonate) since its cool enough.
This is basically what I am wondering, I have a belgian strong ale 1.091 that I just started fermenting last night. I know I should bottle, but was wondering if there was any benefit to force carbing and then bottling, or priming and bottling.

 
Reply With Quote
Old 11-05-2012, 03:10 PM   #7
Golddiggie
HBT_SUPPORTER.png
 
Golddiggie's Avatar
Recipes 
 
Dec 2010
Posts: 11,995
Liked 496 Times on 431 Posts


Quote:
Originally Posted by carter840 View Post
This is basically what I am wondering, I have a belgian strong ale 1.091 that I just started fermenting last night. I know I should bottle, but was wondering if there was any benefit to force carbing and then bottling, or priming and bottling.
IMO, the lack of any bottle sediment is one. Another is consistent carbonation. Plus, you can actually set the carbonation level with confidence. IMO/IME, priming with sugar is always a crap shoot. Sure, you can get it carbonated decently, but did you hit the level you wanted? If the bottles start to go too far it's a PITA to get them to not over-carbonate. Then there's the amount of time you have to wait to get a bigger brew to carbonate. With the slow forced method, 2-3 weeks and it should be carbonated fully. Plus, it won't go over what the pressure you set it to will provide, at temperature.

When I first started kegging I was bottling half of the batches and kegging the other half (did the keg first). I did that for all of two batches before I just got more kegs for all of each batch.

I have a 15%+ barleywine that I started on 10/27 that I'll be putting into keg to carbonate and then bottle as needed/desired. Going that route means I can keep the batch in bulk form longer, to get more even aging of all of it. Also don't need to worry (at all) about bottle bombs.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
Reply With Quote
Old 11-05-2012, 03:44 PM   #8
day_trippr
Recipes 
 
May 2011
Stow, MA
Posts: 18,350
Liked 3218 Times on 2406 Posts


Quote:
Originally Posted by carter840 View Post
Just wondering for those with kegging equipment, are there any beers you bottle condition instead of force carb?[...]
Nope. None. Nada. Zip.
All kegs, all force carbed, all the time...

Cheers!

Golddiggie Likes This 
Reply With Quote
Old 11-05-2012, 05:29 PM   #9
carter840
Recipes 
 
Jan 2012
New Haven, CT
Posts: 152

Sounds good, thanks for all of your input.

This Quad I just brewed will sit in primary for 3 weeks, than 2 weeks in secondary, than 2 weeks in keg at 14 PSI and then in bottles for 1 month. I will likely drink some out of the keg too. It can be hard to wait though, honestly.

 
Reply With Quote
Old 11-05-2012, 05:37 PM   #10
Gear101
 
Gear101's Avatar
Recipes 
 
Nov 2010
USA
Posts: 2,068
Liked 73 Times on 68 Posts


I have some Bret B beers that will take awhile to age, so they are in the bottles. Most of the time I make 5.5 gallons and keg 5 and bottle the other small amount. I almost all ways carb in the bottle and force the kegs.
__________________
Island Time Brewery
Kegs:
Black Caesar Imperial Stout by Island Time Brewery
Islamorada Pale Ale by Island Time Brewery

Stainless is Painless

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bubbles rising inside the bottle of a bottle-conditioned beer GregoryShmegory Bottling/Kegging 3 05-15-2013 01:11 PM
1st attempt at bottle harvesting - single bottle of Rogue Hazelnut Brown Nectar TimpanogosSlim Fermentation & Yeast 49 07-01-2012 10:01 PM
Mash Tun, Bottle Tree, Bottle Cleaner, 6 Gallon better bottles JClinedinst For Sale 4 06-19-2012 12:53 AM
Bottle Bomb Fear-Head in sealed bottle of beer KilhavenBrew Bottling/Kegging 19 05-08-2011 10:14 PM
For sale, wort chiller, grain mill, bottle tree/sanitizer and bottle capper. KCMO Whammo For Sale 8 08-09-2010 03:59 AM


Forum Jump