Has anyone noticed a taste difference in their keg beer using natural carbonation with dextrose vs. forced carbonation? I am looking to stock pile some kegged beer that I would like to sit aside to naturally carbonate and condition.
Been there done that.Shoopdog said:Has anyone noticed a taste difference in their keg beer using natural carbonation with dextrose vs. forced carbonation? I am looking to stock pile some kegged beer that I would like to sit aside to naturally carbonate and condition.
Shoopdog said:Has anyone noticed a taste difference in their keg beer using natural carbonation with dextrose vs. forced carbonation? I am looking to stock pile some kegged beer that I would like to sit aside to naturally carbonate and condition.
BierMuncher said:Been there done that.
Once I started doing 10-gallon batches, I charged on keg and primed the other to save gas.
There is definitely a taste difference. Not in one, but three different beers, the first keg of each was cleaner tasting while the second suffered from definite yeast bite. The carbonation was fine, but there was a distraction in the taste. I might not have noticed if I hadnt had the first keg to compare it to.
If you want long term storage do so without priming sugar and then allow 10-days to chill and charge when you get ready to tap.
I invested in a second 20# tank of gas and it is well worth it.
SilkkyBrew said:Great info... sounds like investing in an extra gas tank is a good idea! Now, to the next (obvious) question. Is there any drawback to carbing the beer with CO2 and then just letting it sit/store until its ready to go in?
I realize carbonation levels differ depending on temp, but could you carb it "half-way" out of the kegerator (warm maybe?) to cut back on some time when you need to drop it into the kegerator? So, then maybe you only have a 5 day wait until its carbed?
I guess the other option is to naturally carb it and have it be a different beer than whats on tap... you said you might not notice if you hadn't had a CO2 carbed version first, so... I suppose its still an option even though a CO2 carbed beer might taste... "cleaner".
Jekster said:...Have to find that post Bier had made earlier to make the ghetto beer gun...
BierMuncher said:In my cases (Brown Ale, Stout, cant remember the third), the flavor was too homebrewed. It was reminiscent of early extract/bottle conditioned beers. Not nearly so clean as the charged kegs.
Its difficult to charge a room-temp keg. Takes longer.
If you want to charge and store (storing a charged keg is fine)
Chill your keg completely in your fridge (24 hours). Hook up your CO2 and set it at 30PSI. In about 48-60 hours it should be pert-near fully charged.
Then you can remove and store.
BierMuncher said:
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