dawn_kiebawls
Lawncare and Landscaping enthusiast
- Joined
- Jun 10, 2017
- Messages
- 838
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- 516
Hello old friends! I've taken quite a long hiatus for various reasons, but I won't bore you with the details. Here's the situation: I have two fermentors of a funky Rye Saison (brewed in September of '20) and a Golden Sour (brewed June of '20) and I want to finally drink them! My brother stopped into town unexpectedly and I he's hounding me to get them on tap for the 4th of July, which is 2 days away at this point! The only time I tried bust carbing it got way over carbed and I ended up wasting a batch of 12 month old cider and with how much time I've invested into these two batches I don't want to go down that road again.
So here are my questions:
1) Can a keg be 'properly' carbonated in two days? Keep in mind it is still at room temp so a considerable amount of the time would be chilling it.
2) Where there's a will, theres a way. But, would it be worth it to force carb two, long aged beers? Is there a noticeable difference between a burst carbonated beer and either a 'set and forget' style or even a keg/bottle primed with sugar?
As badly as I want to pour a glass of these beers I feel like if they don't get bottled they should at least be carbonated via the set-n-forget method, but that may just be me being worried about goofing up another batch.
Also, since this is in the bottling and kegging forum: what would be the best way to go about bottling an aged sour? In addition to the Golden it's almost time for me to package a Rodenbach Clone (this one will be in bottles). I like the simplicity and consistency of individually priming each bottle. I have been advised to use GoFerm as a bit of an insurance policy but I'm not sure if I would be able to add the dry GoFerm into the bottles right with the sugar or would it not get dissolved properly?
Any thoughts/opinions/instructions are very much appreciated. Thanks!
So here are my questions:
1) Can a keg be 'properly' carbonated in two days? Keep in mind it is still at room temp so a considerable amount of the time would be chilling it.
2) Where there's a will, theres a way. But, would it be worth it to force carb two, long aged beers? Is there a noticeable difference between a burst carbonated beer and either a 'set and forget' style or even a keg/bottle primed with sugar?
As badly as I want to pour a glass of these beers I feel like if they don't get bottled they should at least be carbonated via the set-n-forget method, but that may just be me being worried about goofing up another batch.
Also, since this is in the bottling and kegging forum: what would be the best way to go about bottling an aged sour? In addition to the Golden it's almost time for me to package a Rodenbach Clone (this one will be in bottles). I like the simplicity and consistency of individually priming each bottle. I have been advised to use GoFerm as a bit of an insurance policy but I'm not sure if I would be able to add the dry GoFerm into the bottles right with the sugar or would it not get dissolved properly?
Any thoughts/opinions/instructions are very much appreciated. Thanks!