Hey folks,
Last week, I chose to brew a Belgian Blonde for a competition in mid October. It should turn out to be around 7% (OG 1.064). Fermentation is nearing completion and temp is ramped up to 74F. Normally for competitions, I force carb and bottle a few with a beer gun. This is my first time dabbling into Belgians and I didn't completely think this through. I want to keg it and then bottle 6-12 or so for competitions/storing. I can think of a few options but would like guidance with those familiar brewing this style. The competition requires 10-12 oz bottles.
1) Force carb to 2.5 volumes and bottle with beer gun in standard bottles.
2) Rack to keg, bottle with beer gun before carbonating, add sugar (weighed in grams and in individual dixie cups per bottle) to bottle via funnel and cap. Target 2.8-3 volumes and use swing top bottles.
Any guidance is much appreciated!
Last week, I chose to brew a Belgian Blonde for a competition in mid October. It should turn out to be around 7% (OG 1.064). Fermentation is nearing completion and temp is ramped up to 74F. Normally for competitions, I force carb and bottle a few with a beer gun. This is my first time dabbling into Belgians and I didn't completely think this through. I want to keg it and then bottle 6-12 or so for competitions/storing. I can think of a few options but would like guidance with those familiar brewing this style. The competition requires 10-12 oz bottles.
1) Force carb to 2.5 volumes and bottle with beer gun in standard bottles.
2) Rack to keg, bottle with beer gun before carbonating, add sugar (weighed in grams and in individual dixie cups per bottle) to bottle via funnel and cap. Target 2.8-3 volumes and use swing top bottles.
Any guidance is much appreciated!