should some styles be bottled and not kegged?

[mscaron]

Hey all...my first posted question. Have had a million others answered just by reading other posts.

I'm on my 9th batch...got a kegging system a few batches ago and I love it. I've also done BIAB the last 3 batches, and that's worked out well.

So I've got a Farmhouse Biere de Table in the fermenter and it's ready to keg. Here's where I got the recipe: http://www.northernbrewer.com/shop/...e-de-table-limited-edition-all-grain-kit.html. I used Wyeast 3725 Bier de Garde. It occurred to me that perhaps this beer would be better bottled so it can bottle condition. That way one can rouse the yeast and have all that yummy yeasty character for this style.

I've kind of been spoiled now with the kegging - not too keen on the bottling, but what I think I'll do is keg it, then maybe bottle some from the keg with Cooper's drops or conditioning tablets made with DME.

Thoughts about this?

 

[drudini11]

Which direction did you end up going with this? I brewed the extract version of this and decided to bottle condition.......just cracked open for first time yesterday and came out great........had perfect level of carbonation and a lot more fruity esters then I thought.........fermented pretty high so guessing that introduced more of the esters but very good.......better then the NB saison I had done prior.

 

[carlisle_bob]

Hi

Anything you plan to cellar for multiple years probably should go into bottles ...

Bob

 

[sonex]

It all comes down to can ya tie up a a keg long term. Some beers need long term aging such as barleywines. for me anything over 1.080 is for bottles but it s all up to how many kegs do you want to tie up for aging big beers.

 

[mscaron]

I kegged this at a very dry 1.0015! That was drier than the recipe predicted. It was good, but next time I'll brew a saison or something like it, not this recipe. I agree with the comments about strength and aging, but my point is about being able to rouse yeast in the bottle, which you can't do with a draft. Some of those styles are meant to swirl up the yeast and mix in the glass. I guess the beer should be good without that though.