Kegging my 1st batch on Thursday!!!!! Need advice

[pa-in-utah]

Any tips??? I have the basics down-- clean, sanitize, fill 'er up, but some pressure to check for leaks, let 'er sit for a week at 10 PSI.... Guess we will see the outcome.

I am kind of in a pinch. I have my brother-in-law visiting in a week and a half. I told him we would have a good wheat on tap. Beer is brewed, but I am concerned about not "aging" enough. I was going to rack into the keg on Thursday. That will be just over a week in the secondary (I know the 1-2-3 method for bottling). I am looking at 2 1/2 weeks after I force carb for a week.

Are the "rules" the same for aging with a keg as you would in the bottle? I am going to force carb. Could I / should I just let the beer sit in the carboy for a few extra weeks prior to kegging and force carbing? Would that suffice for aging the beer?

It's like being a NooB all over again. Any tips or advice would be great. Hope this post made sense.... Thanks everyone!!!!

PA-in-Utah

 

[Chello]

i'm not the most experienced but from what i have heard wheat beers are generally good to go as soon as their carbonated. sure aging will improve the overall character, but it will be enjoyable once it's carbed.

 

[malkore]

make sure you pressurize with sanitizer, then carefully depress the Out poppet so you run sanitizer up the dip tube.

and remember to hit it after draining the sanitizer to get it back out of the dip tube.

check for leaks after hitting it with 20-30psi to seat the lid. soapy water, or stan san in a spray bottle works.

you can let it sit at 20psi a few days, then discconect the gas, vent it, and use a sanitized spoon to gently stir the beer, since the top is more carb'd, and the bottom is where its drawn from. Gentle on the stirring.

then re-gas.

I usually carb at 10-12 psi for 10 days. I also dispense there, with 8ft beer line. your balancing may vary.

 

[MriswitH]

Kegging doesn't negate the factor of letting your beer age; its just a different vessel to store your brew. :cross:

As the above poster noted, however; wheat beers are sometimes good to go within a month. Nothing hurts just trying a sample and if you're good to go then by all means, pound a few pints with the friends and family and show off your new system but as you've noted, aging makes all the difference so make sure you don't quaff off all of it!

Typically i'll run some sanitizer / cleaner through the keg then fill 'er up. Hit it with about 30 psi to seal the lid then purge the headspace. Once you're done, just pressurize at whatever pressure you're looking for depending on the style.

 

[TheJadedDog]

I'm a big fan of cleaning and sanitizing in place, that way I know everything is good to go. Kegging couldn't be easier.

+1 on the comment about aging; it takes just as long with a keg.