- Joined
- Aug 24, 2018
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- 6
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Hi folks!
I have brewed a Northern Brewers recipe 'Cashmere Blonde Ale' twice now. The first time around, I bottled the 5gal batch. I believe it was the best beer I have thus far made. The subtle taste of the cashmere hops gave the beer the fruitiest flavor my pallet can tolerate. Its was like a very, very, very mild citrus, and one of my best batches. I then did the same recipe four months later, got pretty much the same OG and FG as the first batch. But, this time I kegged the beer, and pressurized at 8lbs, then let it sit a week in the refrigerator at 39º, NO forced carb. The result was disappointing. The subtle taste of the Cashmere hop I enjoyed so much was replaced by the CO2 mouth-feel from the kegging. It was drinkable, but not as satisfying as the bottled batch.
My question is: Would it be wise, or practical to add priming sugar to the batch; then put it in the keg with only enough CO2 pressure to seal the keg, maybe 5lbs, and let the residual yeast do the bulk of the carbonation? I do understand this will require increased monitoring of the keg pressure, as I do not know how much CO2 the yeast/priming sugar will create. The idea here is to preserve the taste of the Cashmere hops and down-play the mouth-feel of the carbonation. Any thoughts about this are appreciated!
I have brewed a Northern Brewers recipe 'Cashmere Blonde Ale' twice now. The first time around, I bottled the 5gal batch. I believe it was the best beer I have thus far made. The subtle taste of the cashmere hops gave the beer the fruitiest flavor my pallet can tolerate. Its was like a very, very, very mild citrus, and one of my best batches. I then did the same recipe four months later, got pretty much the same OG and FG as the first batch. But, this time I kegged the beer, and pressurized at 8lbs, then let it sit a week in the refrigerator at 39º, NO forced carb. The result was disappointing. The subtle taste of the Cashmere hop I enjoyed so much was replaced by the CO2 mouth-feel from the kegging. It was drinkable, but not as satisfying as the bottled batch.
My question is: Would it be wise, or practical to add priming sugar to the batch; then put it in the keg with only enough CO2 pressure to seal the keg, maybe 5lbs, and let the residual yeast do the bulk of the carbonation? I do understand this will require increased monitoring of the keg pressure, as I do not know how much CO2 the yeast/priming sugar will create. The idea here is to preserve the taste of the Cashmere hops and down-play the mouth-feel of the carbonation. Any thoughts about this are appreciated!