Small kegs are expensive here too. I think I paid more for my 2.5s than any of my 5 gallon kegs.Yesterday I bought my first 1.3 gal cornelius keg, I can't wait to try it!
Yes yes, I know is small, but here the price is big: roughly 100 bucks for it.
I want to emigrate in America :rockin:
No, I am very careful when pouring a non wheat beer to avoid stirring things up.I'm sure it is both process dependent and beer/age of beer dependent on which will taste better. A well done bottle conditioned beer properly chilled and poured without stirring up the yeast can be wonderful. Perhaps you stirred up some yeast on the bottled version when you poured?
Also, the missus doesn't like the idea of having an aluminum cylinder of CO2 sitting in the cellar. She's worried about safety.
Yeah. Being a bottler, I've pretty much given up on the idea of making US-style IPAs and APAs. I do lots of saisons, German-style lagers, stouts, and this summer, sours.One thing nice about kegging is you can be drinking the beers much sooner for styles that taste best fresh. I like my wheat beers as young as possible, especially with fruit I find fresher is better. The NEIPA I'm drinking now tasted amazing when I tapped it at 2 wks. It's about to kick and still tastes really good, but it was a bit better a week and a half ago. If bottling I would only be trying it about now.