kegging elitism

[bethebrew]

Those guys that were being keg snobbish need to meet so CAMRA members where if it isnt naturally carbonated and hand drawn from a cloudy wood cask then it aint real ale.

Serious brewers in a hurry just pour the fermented liquid into a growler through a funnel at warm temperature.

Carbonation is overrated, cold just makes you have to expand heat to warm back up. Bottling and kegging need to go, in fact the extra CO2 from same will eventually be taxed so why not make the change now?

:rockin:

 

[unionrdr]

Serious brewers in a hurry just pour the fermented liquid into a growler through a funnel at warm temperature.

Carbonation is overrated, cold just makes you have to expand heat to warm back up. Bottling and kegging need to go, in fact the extra CO2 from same will eventually be taxed so why not make the change now?

:rockin:

This is more common with hooch that you ferment asap just to get drunk on. not good home brewed craft beer.

 

[IL1kebeer]

Kegging is better. All you people bottling suck.

No. But seriously (jokes aside), the only reason that I don't bottle is because I'm lazy. Cleaning and sanitizing 28 bombers or 50 12oz bottles. No thanks. That's not even mentioning filling them. I did it fairly quickly but it's too much work on the weekend after a 52 hour work week. 5.5 hour brew days are already a lot of work, although I enjoy doing that.

I didn't have any problem with the flavor when I used to bottle. It's just a laziness factor for me. I will bottle high alcohol beers though (which I don't brew much of). I don't want to have a keg tied up with a beer that I will only drink 12oz or less a day.

 

[Denny's Evil Concoctions]

Kegging is better. All you people bottling suck.

No. But seriously (jokes aside), the only reason that I don't bottle is because I'm lazy. Cleaning and sanitizing 28 bombers or 50 12oz bottles. No thanks. That's not even mentioning filling them. I did it fairly quickly but it's too much work on the weekend after a 52 hour work week. 5.5 hour brew days are already a lot of work, although I enjoy doing that.

I didn't have any problem with the flavor when I used to bottle. It's just a laziness factor for me. I will bottle high alcohol beers though (which I don't brew much of). I don't want to have a keg tied up with a beer that I will only drink 12oz or less a day.

Oh God yeah. Besides time consuming my biggest issue was storage. Full bottles, empty bottles. It is a nightmare if you have a small place.

Wasn't flavor issues for me either. I also like the ability to pour exactly as much as I want and the ability to filter if so desired. Besides, keggerators look so badass. Bit more of a pain if you are entering competitions though. I don't think they let you send in kegs yet.

 

[TallDan]

Wasn't flavor issues for me either. I also like the ability to pour exactly as much as I want and the ability to filter if so desired. Besides, keggerators look so badass. Bit more of a pain if you are entering competitions though. I don't think they let you send in kegs yet.

There is a competition in Chicago that only accepts keg submissions...

 

[progmac]

There is a competition in Chicago that only accepts keg submissions...

And in cincinnati

 

[bethebrew]

And in cincinnati

What, because to allow bottle conditioning brewers into the game would make the kegging elitists look bad? WTF pardon my French but that is just wrong.

Now I have to keg my big Belgian that needs 2-3 months of bottle conditioning, just to try to win some lame contest in Cincinnati?

Sorry kegging elitists, you have crossed the line. I never have, and now never intend to pay for some kegging system. It's a convenience, and a way to look "cool". If I were to suspect that some BJCP judge discriminated on that basis, well, that wouldn't be good. I might have to send them an email with a few harsh anti-kegging rants.

Kegging elitists, ha.

 

[brokebucket]

There is a competition in Chicago that only accepts keg submissions...

Is that entire kegs, or only beers in bottles that are from a keg???? Kinda cool if the former, kinda stupid if the latter.

 

[bethebrew]

Is that entire kegs, or only beers in bottles that are from a keg???? Kinda cool if the former, kinda stupid if the latter.

Hey I hadn't considered entire kegs. Yeah that would be cool, you have to finish all the kegs off or until last man standing.

 

[brokebucket]

Is that entire kegs, or only beers in bottles that are from a keg???? Kinda cool if the former, kinda stupid if the latter.

I looked it up, and it looks like there are several competitions all over where you supply a corny of beer for a competition. It is usually a voting system where many people try all the beers and vote for their fav. This is cool. Limiting bottle submissions to only keg conditioned would be not-cool (and frankly, pretty dumb).

 

[unionrdr]

Sounds like people's choice is the winner. That's how my 2nd gen Probe SE tuner won Midwest Mazdafest's best in class back in 2010.

 

[Beernik]

I have sometimes noticed extended green beer flavors when bottling. Most my beers will bottle carb in 2 weeks, but I don't drink them until 4 weeks for this reason.

But you're not going to get cidery flavors from priming sugar. We're talking 2 - 4 oz per 5 gallons of beer. A lot of Belgian recipes call for a pound of candi sugar for 5 gallons.

Personally, now that I'm converting my 2nd garage into a brew/workout garage, I've started thinking about kegging. But with all the all the bottling & kegging problem threads I've read this has been my take away:

1) bottling is slow and requires a lot of prep work that kegging doesn't. But when you have a problem, it's usually just a couple bottles.
2) kegging is quicker and easier than bottling. But when you have a problem it's catastrophic and you lose a lot, if not all of the keg.

 

[progmac]

What, because to allow bottle conditioning brewers into the game would make the kegging elitists look bad? WTF pardon my French but that is just wrong.

Now I have to keg my big Belgian that needs 2-3 months of bottle conditioning, just to try to win some lame contest in Cincinnati?

Sorry kegging elitists, you have crossed the line. I never have, and now never intend to pay for some kegging system. It's a convenience, and a way to look "cool". If I were to suspect that some BJCP judge discriminated on that basis, well, that wouldn't be good. I might have to send them an email with a few harsh anti-kegging rants.

Kegging elitists, ha.

No, no. At the Cincinnati one, people bring in WHOLE KEGS. It is awesome because of the sheer amount of drinking involved.

 

[unionrdr]

As for myself,I bought enough gadgets along the way to make bottling day easier & quicker. See my gadget videos for the little things I bought for bottling/brew days on youtube. I also did a bottling video...aw hell,I'll just post'em here;

 

[bethebrew]

No, no. At the Cincinnati one, people bring in WHOLE KEGS. It is awesome because of the sheer amount of drinking involved.

Oh.

Nevermind.

 

[Denny's Evil Concoctions]

No, no. At the Cincinnati one, people bring in WHOLE KEGS. It is awesome because of the sheer amount of drinking involved.

I am waaaaaaaaaay to cheap to do this..... unless a % of door tickets went to the brewers.

BTW.. is the name of this event called Cincinnati swaleathon?

 

[progmac]

I am waaaaaaaaaay to cheap to do this..... unless a % of door tickets went to the brewers.

BTW.. is the name of this event called Cincinnati swaleathon?

https://www.youtube.com/watch?v=6MXej7eSRUo

 

[RCCOLA]

I bottle condition and keg every batch. I brew 7gal batches and typically bottle what doesn't fit in the keg--10-15 bottles. Many light lagers that show flaws.

Kegged: Tastes a little brighter/fresher but flavor fades quicker(I think b/c of all the CO2 filling the dead space)

Bottled: A few more esters and slightly muted flavor but keeps its flavor longer

If you want to experiment, I add 2.2 grams of sucrose to each 12oz bottle to get ~ 2.3 vols of CO2. (3.5 grams to 22oz)