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I'm bottling some up as a wedding gift and I would be worried about the shelf life if I bottled straight from the keg.

I have been releasing the pressure at least once every day for the duration of the time its been in the keg.

I fermented in a primary for 10 days. Gravity reading was 1.012 when I racked it into a keg to dry hop. been dry hopping for a week now.

Any suggestions?

I have been dry hopping for about a week now in a sealed corny keg. I plan to bottle about a gallon of it before putting the keg on C02. The keg has been in my fermentation chamber at about 70 degrees until the last few days when I bumped the temp down to 65 to accommodate primary fermentation...

thanks guys. I have a spare keg that I am going to rack it to when I get home. Really dumb for not realizing that before I racked to the oversized secondary. I'll get it in the keg, purge the oxygen and hope that i didn't do any oxygenation damage these past 20 hours or so.

I racked a little over 5 gallons of my india red ale over to an 8-gal speidel fermenter ( http://www.morebeer.com/products/speidel-plastic-fermenter-30l-79-gal.html ) as a secondary to dry hop. Started thinking about it and its been bothering me all day at work. Should I be worried about...

Thanks for such a detailed answer. Lots of good information. This is my second batch and there is obviously so much to learn. I'll be brewing an india red ale this weekend and will most definitely be making a starter now that I finally got my stir plate to stop throwing the bar.

I know I under pitched the wheat ale that I have in the primary. Batch volume was 5.75 gal with OG 1.050. I pitched one Wyeast 1010 smack pack. Yeastcalc tells me that needed about 200B cells. Assuming good viability, I pitched about half of that. I did oxygenate with pure O which should have...

Update: Took a SG reading Friday night and it was at 1.020. OG was 1.052. Banana smell from the airlock has subsided. Tasted the sample and did not get any banana smells or taste. Since Friday I have seen a ton of activity in the airlock. I am wondering if agitating the yeast when I took the...

I got it down to 85 with an immersion chiller which took longer than I expected. Probably because I am in Tampa and our tap water is pretty warm. Got worried about contamination and wanted to get it into the fermenter ASAP. Should have got it into the fermenter, put it into the freezer and...

I got it into the chest freezer immediately after pitching. My guess is that it probably took a few hours to equalize with the ambient temp in the freezer. Pretty rigorous fermentation within 12 hours.

I brewed my first all grain batch this past Saturday and it has currently been fermenting for just about 3 days now in my chest freezer at 65DF. When I open the chest freezer I get the distinct smell of banana bread. Needless to say I do not want my APA to taste and smell like bananas. I decided...