BitterSweetBrews
Tim Trabold
I just kegged 5 gallons of a lager and had initially planned on filling some bottles (about 24) from the keg for some contests and sharing. I planned on doing it right away, but life took over and it has been about a week. I kind of screwed myself. I filled the keg with the full batch, bled it and planned on pushing it to bottles with CO2. I added priming sugar in the keg to prime the beer for bottling. I put the keg on gas to push it, but didn't have the time that evening to finish the project. I had planned on doing it the next day and left the gas on. It is sitting at 34 degrees F. I am concerned about bottling now, since it is now carbonated and there is priming sugar in it which I doubt has fermented out at such a low temp.
With the beer already carbonated, I am afraid the priming sugar would over carbonate the bottles.
I have a few questions and scenarios I would like feedback on.
I wasn't worried about pressure in the keg, because it was going to be half full and I can always bleed it and adjust the gas pressure. So, I am considering taking the beer out of the keezer and letting it get to room temp and ferment out the sugar before bottling. I think I can put a spunding valve on it to release pressure as it carbonates.
So, if I let the keg raise to a higher temp, say 60 degrees, the high end of the lager yeast scale, will it affect the beer?
With the beer already carbonated, I am afraid the priming sugar would over carbonate the bottles.
I have a few questions and scenarios I would like feedback on.
I wasn't worried about pressure in the keg, because it was going to be half full and I can always bleed it and adjust the gas pressure. So, I am considering taking the beer out of the keezer and letting it get to room temp and ferment out the sugar before bottling. I think I can put a spunding valve on it to release pressure as it carbonates.
So, if I let the keg raise to a higher temp, say 60 degrees, the high end of the lager yeast scale, will it affect the beer?