Thats exactly what i was planning, im gonna dose the keg with some priming sugar and some cbc1 yeast to get it to referment and proceed exactly the way i would have if i bottled, 3-4 week keg condition, 6-8 week cold cellar then throw it in the kegerator, i was thinking about bottling maybe 6 but i dont know how to properly prime the individual bottles, i dont have carb drops and i dont want to buy any just for 6 bottles
Fermented according to recipe but cant help but wonder
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beerlover77
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Someone on here was saying one sugar cube per standard bottle works great
I always use carbonation drops/tabs. Its odd because I'm one of the most paranoid people you'll ever meet regarding contamination/sanitation, but all I do is bottle, wash my hands, immerse my fingers in sanitizer for a moment, and pick up the tabs with the tips of my fingers.
I've heard of people boiling some wort (made from DME), letting it cool a bit, putting it into a bottling bucket, siphoning the finished beer on top of it, and bottle from there. I see that as an opportunity to introduce a bunch of oxygen. I don't know yet which is worse, germs on my fingers or oxygen from the bucket.
I've heard of people boiling some wort (made from DME), letting it cool a bit, putting it into a bottling bucket, siphoning the finished beer on top of it, and bottle from there. I see that as an opportunity to introduce a bunch of oxygen. I don't know yet which is worse, germs on my fingers or oxygen from the bucket.
i dont bottle alot of my beers but when i want to bottle condition/ or fill from the keg, i use a keg as a bottling bucket and a beer gun as my wand so my o2 pick up is pretty minimal, is there any benefit from bottle conditioning to keg conditioning other then bottles being more portable? i figure if you prime the keg as you would bottles its just one big bottle instead of 25-50, i cant get myself to dump or bottle, so keg is the best option i think. i can always fill up some bottles from the primed keg but i only will use half the amount of priming sugar when keg conditioning so the bottles probably wont carb up enough..idk im just gonna wing it, screw it right? anyway thank you everyone
I don't know much about kegging, so to me these seems like something where you have to consider the value of your keg-space vs bottle-space and how curious you are as to whether this beer will improve with age. If you can keg it and leave it for a few months then great, but if you have other beers in the pipeline and you value your keg-space more than this batch then you have a decision to make.
I assumed that you were preparing to dump it and you didn't want to dedicate a keg nor the full number of bottles to packaging it, so I was offering an alternative.
If you save some (or all) and try some 6 months or a year down the line, I'd be interested in hearing the results, if you remember.
I assumed that you were preparing to dump it and you didn't want to dedicate a keg nor the full number of bottles to packaging it, so I was offering an alternative.
If you save some (or all) and try some 6 months or a year down the line, I'd be interested in hearing the results, if you remember.
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