No.Our pale ale has missed it's prime now that was bottled in the summer. Wondering if it would have lasted longer in a keg, under CO2 pressure instead of priming sugar.
Do you weigh down the bag?Golddiggie said:If you dry hopped it, then you could switch to kegging and dry hop in keg. IME, that makes the addition last longer for your enjoyment. I still use the longer carbonation method (two weeks at serving temperature and pressure) with that though. So, by the time you start pulling pints, the dry hop addition is getting really good. I also leave the hop addition (whole hops, in a nylon mesh bag) in the keg for the duration. Give it a try sometime and see for yourself.
BTW, I don't put my batches to keg until they're ready to drink. So no additional time is needed for them to become great. Going to bottle/keg is purely for carbonation at that point. Since I don't bottle carbonate anymore, that means direct into keg. If there's a spot available in the brew fridge, a keg goes in there. Otherwise, they stay in the basement until a spot opens up.
Nope, I let them go as they wish. I sanitize the bag with a dunk into Star San solution, fill with whole/leaf hops, then put into the keg. Purge the keg headspace a few times then put it into the fridge to chill and then carbonate. Two weeks later pulling pints of greatness. :rockin:Do you weigh down the bag?