BOTTLE CONDITIONING METHOD

[HoundboundCo]

Hey yall, I have a method I’m going to use for transferring my soon to be finished Golden Strong Ale to bottles for conditioning. I’m currently cold crashing and once done, I plan on mixing the beer into a keg with the sugar priming solution through a closed transfer process, then dispense the beer into bottles with my counter filler. Beers will age afterward at room temp. Do y’all think there will be any flaws doing it this way? And will cold crash temp mixing with room temp priming sugar solution cause issues? Let me know what yall think. See steps I have planned out below….

1) make measured priming solution
2) pour priming solution into clean empty keg and purge keg.
3) closed pressure transfer approx. 39F beer to keg with priming solution in it.
4) transfer the final product to bottles using counter pressure bottle filler.
5) age at room temp until ready.

 

[IslandLizard]

This is a very good idea!

2) pour priming solution into clean empty keg and purge keg.

Pre-purging an empty keg takes/wastes an extraordinary amount of CO2, and the result is still very marginal.

Better to fill the keg with water or Starsan solution, then push that out with CO2 (from your tank). That way you'll have a 100% pre-purged keg only using 6-7 gallons of CO2 gas.

You could then add your priming sugar solution through the liquid out post (without opening the keg) and start your oxygen-free transfer into the closed keg through the liquid-out post.

It's very important the priming sugar (solution) is evenly distributed throughout the beer!
Not sure how to accomplish that...
Maybe swirl the keg a few times during the transfer to help distribute the priming sugar? Then roll or shake the keg for a minute or 2 after it's filled, to be sure?

Is the yeast still viable to carbonate the beer? Or should you add fresh yeast too?