How do you carb?

[Orfy]

How do you carb?

 

[TheJadedDog]

I keg and force carb 90% of the time these days. The other 10% is bottle conditioned. Someday I plan on installing a beer engine and cask conditioning certain beers too.

 

[bradsul]

I said cask condition since I keg and bottle 50/50 split but naturally carbonate regardless.

 

[rdwj]

I keg and force carb exclusively

 

[eriktlupus]

keg and force for most beer
bottle condition for anything heavy1.080 and up

 

[GreenWolf]

Since I started kegging, I keg and force carb almost exclusively. I might do bottles if I brew something in the 1.060 - 1.070 OG range, but my brewing tends to be kegged session brews.

 

[joshpooh]

I bottle condition most of the time because I only have the ability to keep one beer on tap. That being said I have never natually carbonated anything in a keg, even if it is something that needs alot of aging I just wait to tap it then force carb it.

 

[PseudoChef]

I bottle condition everything.

 

[mrfocus]

Bottle condition everything for the moment.

 

[Kevin Dean]

I invested in money to pay for a kegging system, so I keg and force carb.

However, I've been collecting Grolsh bottles (The way I figure it, I'm buying flip-top bottles and paying $0.99 to have them filled with beer) so that I can bottle stuff to age, archive and share. Flip tops and carb tabs are cheaper than a bottle filler considering how often I plan to bottle.

I'm going to soon investigate natural carbing in kegs though since I've just killed a BRAND NEW #5 CO2 tank to leaky kegs I thought were carbing.

 

[Bernie Brewer]

I mainly keg and force carb. Sometimes I'll bottle a sixer or so while kegging and drop in a few carb tabs.

 

[Yuri_Rage]

I keg and force carb almost exclusively. Sometimes I bottle condition if I know I'll be aging the batch for a while.

 

[david_42]

I keg and force, or keg and not, or keg and prime. Mainly, it's keg & force carbonate enough to get it to the tap. I've got one (WDB) now that was 1.004 when kegged. No CO2, no priming sugar, but I'll get 90% foam with a 12' line. And it's still 1.004. No infection, either. Go figure.

 

[Kaiser]

I guess I'm the oddball here. I always bottle with Kraeusen and carbonate naturally in the keg. The latter is done with Kraeusen before lagering. I like the beer to be carbonated as soon as I push it over to a serving keg. It also makes sampling from the lagering kegs easier since I don't have to hook-up CO2.

Kai

 

[Poindexter]

I just bought my first three kegs yesterday and I have a new thing with which to play. For now beer to age and beer to swap is getting bottle conditioned.

I am going to force carb a keg of session beer to see what I think. I have enough keg capacity to prime kegs and wait, so only time will tell.