Belgian ??

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inkslinger82

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I have a couple of Belgians nearing completion....a triple and a golden strong. I know I am supposed to bottle condition them but since I got the keg setup its so damn tempting to keg it instead of bottle it. Anybody every try kegging one of these? If so...how did it come out?
 

Got Trub?

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You can condition in a keg as well as you can in the bottle. Conditioning is just allowing time and the remaining yeast do there thing.

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RoaringBrewer

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Just let it 'condition' in a long secondary? Then keg it?

This won't allow you save a bottle or three for a year or more to see how it ages, but other than that I don't see a drawback. If you are going to refrigerate and drink the beer anyway, then the yeast probably isn't going to do much when its cold/dormant anyway.

I definitely wouldn't try to keg it after only a 2 week primary and 2 week secondary or something though. Not sure your definition of 'near completion'. I'd probably let it age a good 2 months - 4 week primary, 4 week secondary - before I kegged it. Want to make sure the yeast has done all its going to do for you since that is the critical piece of this belgian-style puzzle...
 
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inkslinger82

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I had both in the primary for 4 weeks...then im on my 4th week on the secondary. Im gonna give it another 2 weeks in the secondary before I do anything. I suppose if its ok to keg I can always bottle a couple to put away for a long time....then keg the rest! Thanks for the help guys.
 

RoaringBrewer

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inkslinger82 said:
I had both in the primary for 4 weeks...then im on my 4th week on the secondary. Im gonna give it another 2 weeks in the secondary before I do anything. I suppose if its ok to keg I can always bottle a couple to put away for a long time....then keg the rest! Thanks for the help guys.
Sounds like its been in there for a decent time... a 4 week primary and 6 week secondary sounds like the yeast will have contributed most of what it will contribute. Keg that up and, if you like, bottle a 6-pack with carb tabs. That's what I normally will do...
 

coyote

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I've kegged two Belgian Dark Strong Ales...

no worries! :mug:
 

PseudoChef

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RoaringBrewer said:
I definitely wouldn't try to keg it after only a 2 week primary and 2 week secondary or something though. Not sure your definition of 'near completion'. I'd probably let it age a good 2 months - 4 week primary, 4 week secondary - before I kegged it. Want to make sure the yeast has done all its going to do for you since that is the critical piece of this belgian-style puzzle...
It can condition in the keg as well. I am going to bottle a dubbel tonight and it's only been in the primary 4 weeks.
 
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