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Old 01-18-2013, 07:45 PM   #1
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Default Belgians - How much difference between kegging and bottle conditioning?

So, I am about to do a belgian dubbel, and I'm wondering how much difference really it will make if I bottle condition it compaired to extended aging in a secondary and then kegging it?
I would rather keg it as I'm running out of belgian bottles and I really don't want to buy more, but I would use what I have which is just enough for this batch if it will make them overall a lot better or even decently better.

Thanks a bunch!


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Old 01-22-2013, 07:22 PM   #2
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any weigh in on this one? Thanks for any experience and feedback on this


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Old 01-22-2013, 10:33 PM   #3
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St bernardus 12 is awesome on tap.
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Old 01-22-2013, 11:34 PM   #4
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Some of the belgians, ie unibroue carbonates the keg with yeast naturally not via a c02 line. You know if st. bernardus or a lot of the others do this also?
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Old 01-23-2013, 01:32 AM   #5
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Quote:
Originally Posted by Matteo57 View Post
Some of the belgians, ie unibroue carbonates the keg with yeast naturally not via a c02 line. You know if st. bernardus or a lot of the others do this also?
No idea. Sorry.
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Old 01-23-2013, 01:44 AM   #6
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I'd natural carb in the keg...use a little less priming sugar than normal and age it. It's just a big bottle after all.
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Old 01-23-2013, 01:47 AM   #7
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Quote:
Originally Posted by rayfound View Post
St bernardus 12 is awesome on tap.
Could be wrong but I believe they still naturally carb the beer then just use the CO2 to force it through the line.

I would always natural carb belgians. Which you can do in a keg. But I don't knwo how the time you'd let it carb would change vs a bottle.
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Old 01-23-2013, 03:14 PM   #8
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Does the percentage of sugar you use stay the same or lessen? I don't want to add too much obviously and I guess I can correct it if it falls short.
Thanks for input
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Old 01-23-2013, 03:18 PM   #9
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Quote:
Originally Posted by Matteo57 View Post
Does the percentage of sugar you use stay the same or lessen? I don't want to add too much obviously and I guess I can correct it if it falls short.
Thanks for input
In a keg? Use 1/2 the priming sugar you would normally if you were bottling. If you normally would use 5 ounces of corn sugar, use 2.5 ounces instead.


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