Hi all!
I'm baptizing my newborn son next month the 23rd and just put in the fermenters for a party: Mystic Brewing's Raging Red Irish Ale and Yooper's oatmeal stout.
This is the first time I have ever brewed with the intention of transporting a keg or intended to serve people that soon after fermentation. It seems as though when a keg gets disturbed, the beer can come off yeasty.
I am wondering if it helps to cold crash in keg and run a jumper line between that and another keg and do a closed transfer. Will the keg then be immune to yeasting up upon transport? I assume I should do this before force carbonation.
Another thought was, can I condition in keg while chilled or is conditioning only done prior to chilling?
I hope these beers come out well enough to share with a big crowd and that I can get them racked, conditioned, crashed, and force carbonated before April 23rd.
I'm baptizing my newborn son next month the 23rd and just put in the fermenters for a party: Mystic Brewing's Raging Red Irish Ale and Yooper's oatmeal stout.
This is the first time I have ever brewed with the intention of transporting a keg or intended to serve people that soon after fermentation. It seems as though when a keg gets disturbed, the beer can come off yeasty.
I am wondering if it helps to cold crash in keg and run a jumper line between that and another keg and do a closed transfer. Will the keg then be immune to yeasting up upon transport? I assume I should do this before force carbonation.
Another thought was, can I condition in keg while chilled or is conditioning only done prior to chilling?
I hope these beers come out well enough to share with a big crowd and that I can get them racked, conditioned, crashed, and force carbonated before April 23rd.