- Mar 21, 2020
- Reaction score
I brew 23L batches & closed transfer 18.5L from my GF conical into a co2 purged keg (co2 captured during fermentation). The remaining 2-3L I bottle using a bottling wand into flip top bottles. The whole batch is crash chilled before packaging, kegged beer is put straight into my Kegerator & remains chilled throughout, and the bottles are primed with a small amount of granulated sugar then left at room temperature to condition for 2-4 weeks before going into my beer fridge. I notice there is a definite difference between the kegged & bottled beer. The Kegged beer is brighter in flavour & aroma. The bottles tend to be duller & less hoppier. I have always put this down to oxidation in the bottling process.