I was just curious if anyone has tried racking the beer from the primary fermentation early so no additional priming sugar needs to be added. Would there be any inherent problems in doing so?
I was just curious if anyone has tried racking the beer from the primary fermentation early so no additional priming sugar needs to be added. Would there be any inherent problems in doing so?
I read in Graham Wheeler's book 'Brew your own British Real Ale' that if you keg your beer at the end of primary, the residual sugars will slowly ferment over about a month and you will get nicely conditioned beer without having to put in any priming sugar. I've not done tried it myself, but it might be worth doing if you don't want to bother priming
I think this is only practical when kegging, you can easily monitor the pressure with a gauge on the gas connector....I don't think it's a good idea to do this bottles, it's basically how guys like my dad did it 50 years ago.
If it was something I HAD to do (gun to head), I'd do the 20 oz coke bottle trick and pasteurize in the dishwasher to ensure against bombs. Same thing some cider guys do.
There would, however, be a flavor impact but it wouldn't be bad, just different.