A few questions on different things

[ChokingOnTheBack]

I didn't want to have multiple threads but I have a few questions if y'all don't mind helping me out.

1) My first all grain batch, I was low on my original gravity compared to what the recipe said. My last batch, I was high.

Original was suppose to be 1.041. I got 1.045

I took this as a good thing. But I have no clue.

2) I just kegged my first beer and it is on tap now. I have another one I need to keg in about 5 days but my kegerator can only fit 1 corny keg.

What should I do here.

a) Leave in secondary until I finish my first beer?
b) Put in keg and keep at room temperature
c) Put in keg and carbonate (which means I can't drink my other one)

3) My first glass of draft beer had a good amount of sediment. It was an IPA that I dry hopped. I did not filter it. The 2nd glass seemed to be much clearer. I looked it up and that seems to be normal.

Do the majority of y'all filter your beer when kegging?


Any advice or tips is appreciated. Thank you,

 

[kegtoe]

1) this is very close, good for you. I wouldn't worry about it!
2) I like to get mine carbed when they are ready. If you have another corny available, i'd get it cleaned, sanitized, and filled. You can temporarily disconnect your gas line to your current set up, and put some CO2 on your new keg (burp a couple of times to remove the o2). Then store in the coolest place in your home.

I do this if i'm still waiting to kill a keg. I fill up a corny, start carbing at higher levels and put in my basement. I might burp it and put CO2 in it every week or two, just cause it's not contently hooked up. It goes in my "cold room" unfinished part of the basement where it's the darkest and coolest.

There really is no harm in keeping it in the 2ndary though.

3) This is very common for me. Chilling beer usually drops more stuff out of the beer. Since you are pulling from the bottom on a corny, you usually get some nasty stuff, the firs 6-12 ounces.

 

[chickypad]

You can also naturally carb the second keg. I usually use about 2.5 oz sugar, purge and seal the lid with CO2 then leave it at room temp to carb. There is usually sediment in the first half pint or so for me, or a little more if naturally carbing. Just try not to disturb the beer once it's chilled so you don't kick anything back up.