to secondary or to keg, that is the question.

[the benz]

I have a batch of Arrogant Bastard Clone (OG 1093, FG 1031 ~8%ABV) that has been in the primary for three weeks. The recipe calls for one-two weeks primary followed by one in the secondary. I had to go out of town so i missed the window last weekend. is the whole batch hosed?
The fermentation went fine-after 24 hours strong activity that lasted for two-three days then slowed down. Now it is completely dormant.

i'm worried that there won't be enough yeast left to condition if i wait another week or longer for the secondary fermentation.
any opinions on this?

if i go into a secondary should i add some more yeast to condition?

i had planned to keg it into a 5 gal. pony keg following secondary, using natural conditioning

also- does anyone have any sage advice for a first time kegger?
:rockin:

 

[Bernie Brewer]

There's no law saying you can't use your keg as a secondary.........

 

[the benz]

if i do go direct into the keg- will the conditioning hold up over time? soy for a few months?

 

[the benz]

if i do go direct into the keg- will the conditioning hold up over time? say for a few months?

also- if i prime, do i need CO2?

 

[El Pistolero]

i'm worried that there won't be enough yeast left to condition if i wait another week or longer for the secondary fermentation.
any opinions on this?

if i go into a secondary should i add some more yeast to condition?

Your beer will benefit greatly from time in the secondary...do it if you can. You've got plenty of yeast left to condition, no worries about that, but if you're kegging why are you worried about priming? You're going to have to hit it with CO2 to seal it anyway, so why not just carb it with CO2 and skip the priming?

 

[Mikey]

One of the reasons to put your beer in a secondary vessle is to get rid of the yeast through flocculation, it serves no real purpose once fermentation is complete.

You'd be wasting yeast by adding more now.

 

[the benz]

Your beer will benefit greatly from time in the secondary...do it if you can. You've got plenty of yeast left to condition, no worries about that, but if you're kegging why are you worried about priming? You're going to have to hit it with CO2 to seal it anyway, so why not just carb it with CO2 and skip the priming?

I've never attempted the whole kegging thing (yet).

just to get this straight:
-Go to secondary for at least a week, perhaps two, until it is good and clear.
-go to keg and force carbonate with CO2

i've got a Cornie that a friend lent me, but i'lll have to get the CO2 setup.
any recommendations about what to get?

:rockin:

 

[RichBrewer]

That is a big beer that will only get better if you rack it to a secondary. I would do this before going into the corny. Get as much clarification as you can. My theory is force carbonate with CO2 instead of adding corn sugar. It will keep the sediment out of your keg and you need CO2 and a regulator to dispense anyway.