ShemRahBoo
Active Member
I've been trying to figure something out and reading to no end. I do various mixed fermentations, some shorter some long term, etc... Rather then bottle condition I really enjoy the ease of force carbing in a keg and bottling via counter pressure filler. This allows me to dial in the carbonation easily. Also I enjoy drinking some of the batch, bottling whatever I feel like (typically half or a little more), and finishing the keg on tap. I really get familiar with what I made this way and have some stashed for further development.
My question is regarding the lack of true bottle conditioning. Will my bottles this way still develop and age like a bottle conditioned counterpart. I should still have bacteria and yeast in the bottles i would assume. And as long as my beer was at terminal should have no points dropping and no over carbed bottle bombs. I will miss the bottle refermentation but from what I understand a lot of commercial beers are refermented with wine or champagne yeast. So it's not like the brett or the bugs are responsible for this bottle carbonation.
Any thoughts/input on this. I like this process but want to know if its going to effect how these age down the road.
My question is regarding the lack of true bottle conditioning. Will my bottles this way still develop and age like a bottle conditioned counterpart. I should still have bacteria and yeast in the bottles i would assume. And as long as my beer was at terminal should have no points dropping and no over carbed bottle bombs. I will miss the bottle refermentation but from what I understand a lot of commercial beers are refermented with wine or champagne yeast. So it's not like the brett or the bugs are responsible for this bottle carbonation.
Any thoughts/input on this. I like this process but want to know if its going to effect how these age down the road.
