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I was wondering, for stronger beers such as Barleywines or IIPAs, if it would be possible to keep a revolving keg.
Basically, brew a 5 gallon batch, let it age for a month or two, put it into a half-barrel keg with some oak chips and serve. Then start another batch, do the same, then add it to whatever was left in the first batch. Then add a third batch. Then every time the keg got a third empty, make another batch, let it age, and add it in.
Eventually you'd get a build up of yeast, right? But since the keg would never be empty, you could cut the dip tube a fraction of an inch shorter to prolong the time between reracking the entire keg.
Eventually though, would you start to taste autolysis? Could you do this for awhile? Could you get away with maybe only transferring the beer once every couple years?
Basically, brew a 5 gallon batch, let it age for a month or two, put it into a half-barrel keg with some oak chips and serve. Then start another batch, do the same, then add it to whatever was left in the first batch. Then add a third batch. Then every time the keg got a third empty, make another batch, let it age, and add it in.
Eventually you'd get a build up of yeast, right? But since the keg would never be empty, you could cut the dip tube a fraction of an inch shorter to prolong the time between reracking the entire keg.
Eventually though, would you start to taste autolysis? Could you do this for awhile? Could you get away with maybe only transferring the beer once every couple years?