I hate wasting beer while natural carbing in a keg

[rmb]

The first several pints are just a waste with yeast trub.

Suggestions?

 

[stpug]

Don't prime your keg - just use co2 and force carb. Less sediment.

 

[Moose1231]

I agree with stpug, I only lose half a pint with force carbonation. The next few pints are a little bit hazy but still very good.

 

[seph]

Don't prime your keg - just use co2 and force carb. Less sediment.

That's what I do...Roll it around for a while after it's cold...Let it set for an hour or so, vent, and set to serving pressure.

 

[rmb]

So the taste difference by priming with sugar vs. force carbing is not noticeable?

 

[rmb]

Anyone have any good links that talk about taste testing using each method?

 

[stpug]

So the taste difference by priming with sugar vs. force carbing is not noticeable?

That's a REALLY good question, and you're likely to get responses from both sides. I've primed ONE keg only. I've force carbed all other batches (many, many, many). The primed keg was a porter and it tasted somewhat like a bottled porter for about half of the keg, then got more of the draft beer feel. The force carbed kegs all have the draft beer feel and none of the "bottled" aspect. The best I can describe the bottled aspect is almost like an ester created in the bottle (neither good nor bad); perhaps more appropriate for specific beer styles. Regardless, I do not feel like the primed keg was better (per se) than the force carbed kegs, in fact I generally prefer the force carbed kegs due to the lack of that bottle ester (I don't know if you can call it an ester but that's how I'll describe it here). I will say that force carbing to achieve the full head, proper carbonation feel of a bottle still takes almost 3 weeks on gas, but if you give it the time it will achieve the same "feel" of a bottle (just not that 'ester' I mention above).

Force carbing usually means you're drinking before the keg is perfectly carbed which means you might get a different feel at first, and you might get a little co2 bite for a week or two. Given the full time (about 3 weeks) those things mellow into the typical feel you expect from a beer.

For all intents and purposes, there is really no taste difference between primed and force carbed kegs once properly conditioned and carbed. All those things I mention above are mostly subtleties and nit-picking points I mention for full disclosure. I bet most folks don't even pick up on them.

 

[rmb]

I guess it also depends on the type of beer and yeast.

Like if you do a Belgian Tripple that takes longer to mature while also potentially creating more yeast fallout, force carbing that way may change things?

Or is this when one should perhaps just use a true secondary? And if this secondary is in a keg, then transfer to another to avoid the trub?

Can priming a beer naturally replace the secondary process?

 

[Moose1231]

Well obviously if you add sugar to carb it will dry the beer. But if the difference is noticeable, I couldn't say

 

[hunter_le five]

So the taste difference by priming with sugar vs. force carbing is not noticeable?

In my (limited) experience, there is a slight taste difference. Is it better or worse? No, just slightly different.

I prefer force carbing because I hate wasting beer and I don't like having junk in the keg.

 

[terrapinj]

i've always wondered if natural carbing really creates that much more yeast - seems like a fairly negligible amount of sugar for 5 gallons of beer and i wouldn't expect to to produce multiple pints worth of yeast

how long are you letting it cool before serving? perhaps a few extra days will help compact it some more?

 

[DrunkleJon]

Just a thought, but maybe use a growler filler to pour that beer into bottles/a growler and then cap and cold crash in the fridge. Then you do not have to waste any!

I kid, though that is not a bad idea come to think of it.