After about a year of HB and kegging I find myself constantly mixing a previous batch of keg carbonated beer with a freshly batched not quite carbonated beer. I actually like the different mix ratios.
I can never seem to have a 2-3 week fermented beer on tap that has been carbonated for an extra week before running out of the one on tap so I end up mixing the un-carbed with the fully carbed to speed up the drink-ability.
It seems like I start out with an under carbed beer that is prime at half keg and then it it is over-carbed and blends nicely with a fresh under-carbed new keg....if that makes sense.
Background....I rotate a wheat based beer with APA's. Each have their own separate kegs and fermenters. It actually works out quite well and keeps me to a 2 fermenter bucket and 2 keg system. The yeast cake goes into the following batch for 5 times then I start with fresh yeast (WB-06 and S-05 mostly)
I am just wondering if there are better options with more kegs and fermenters. I am considering to 2 more ferment buckets and 2 more kegs but it seems the timeline doesn't work out. There is extra equipment sitting around and extra cleaning. Right now it is brew a batch and keg a batch. It's always something ifs full or it's ready to be filled with the new batch. I find it easier to clean between being emptied and being filled. Nothing is dried and hard to clean when it's constantly in use.
I can never seem to have a 2-3 week fermented beer on tap that has been carbonated for an extra week before running out of the one on tap so I end up mixing the un-carbed with the fully carbed to speed up the drink-ability.
It seems like I start out with an under carbed beer that is prime at half keg and then it it is over-carbed and blends nicely with a fresh under-carbed new keg....if that makes sense.
Background....I rotate a wheat based beer with APA's. Each have their own separate kegs and fermenters. It actually works out quite well and keeps me to a 2 fermenter bucket and 2 keg system. The yeast cake goes into the following batch for 5 times then I start with fresh yeast (WB-06 and S-05 mostly)
I am just wondering if there are better options with more kegs and fermenters. I am considering to 2 more ferment buckets and 2 more kegs but it seems the timeline doesn't work out. There is extra equipment sitting around and extra cleaning. Right now it is brew a batch and keg a batch. It's always something ifs full or it's ready to be filled with the new batch. I find it easier to clean between being emptied and being filled. Nothing is dried and hard to clean when it's constantly in use.
