nrlightfoot
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- Dec 13, 2007
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I was reading How to Brew, and in this section John Palmer says " In some styles, like Belgian Strong Ale, bottle conditioning and the resultant flavors are the hallmark of the style. These styles cannot be produced with the same flavors via kegging."
I'm wondering what other styles may need to be bottle conditioned, and how much of a difference is there really?
Right now I've got a Belgian Tripel in secondary, so I'm thinking about bottling vs. kegging. usually I keg, and I'm trying to decide if it's ok to keg it, or if I need the bottle conditioning? If so I was thinking about whether I can just add priming sugar to the secondary to get the flavors, but not the pressure, or just prime and let the batch naturaly carb in the keg for the same results as a bottle conditioned beer?
-Nick
I'm wondering what other styles may need to be bottle conditioned, and how much of a difference is there really?
Right now I've got a Belgian Tripel in secondary, so I'm thinking about bottling vs. kegging. usually I keg, and I'm trying to decide if it's ok to keg it, or if I need the bottle conditioning? If so I was thinking about whether I can just add priming sugar to the secondary to get the flavors, but not the pressure, or just prime and let the batch naturaly carb in the keg for the same results as a bottle conditioned beer?
-Nick