BeerBorg

yep... that's the way to do it in a pinch...

Pretty neat. I have to take the longer route since there's no room in the budget for kegging.

Brewbirds wrote:Pretty neat. I have to take the longer route since there's no room in the budget for kegging.

I find that every beer I make is fully carbonated and drinkable one week after bottling.

Gymrat wrote:

Brewbirds wrote:Pretty neat. I have to take the longer route since there's no room in the budget for kegging.

I find that every beer I make is fully carbonated and drinkable one week after bottling.

I find that every beer I drink loses carbonation and turns to pee.

Yankeedag wrote:

Gymrat wrote:

Brewbirds wrote:Pretty neat. I have to take the longer route since there's no room in the budget for kegging.

I find that every beer I make is fully carbonated and drinkable one week after bottling.

I find that every beer I drink loses carbonation and turns to pee.

Dag is bored and taking over JoeC's role as comedian I see.

@ Gymrat I've followed the kegging threads out of curiosity because of the whole idea about time required for conditioning not just carbing and you keggers seem to drink your beers earlier.

So can you guys (keggers) offer some observation on why you can go to a "big" beer or other style that would normally be presumed to require a lengthy conditioning period where kegging appears to remove the longer conditioning requirement?

Bigger beers need more conditioning time regardless of whether they are bottled or kegged. IMO

BB-ett... who you thunk taught JoeC?

Did not read the link, yet. I keg now, so I am usually tap'n the keg around 2 weeks. I plan on doing a lawnmower brewski later this spring and will probabaly tap it at week one, if not sooner. Might try it at 3 days see'n how I force carb.

New to kegging (2nd one in fridge now). I let my first one (Irish Red) warm condition in the keg for 3 weeks before I put it in the fridge and set it at serving pressure of 10-11psi. I'd say it was best after about a month in the fridge. Unfortunately, it was well on its way to being gone at that point...

Put the 2nd one (APA) in last night, and set the CO2 to 30psi. Will drop it down to 10-11psi after 24 hours. Trying the somewhat impatient method so it will hopefully be carbed enough to pull some during the Superbowl.

I agree with Gymrat that bigger beers will need more conditioning time regardless of bottling or kegging.

@Gymrat. If you are usually tapping after 1 week, are you using the set it forget it method, or bursting? Does your carb level continue to improve over a couple weeks or is it stable after the first week?

It is my bottled beer that is carbonated and ready to drink in a week. I should have been more specific on that. And when I said every beer I make, well, almost all of my beers are in the 5 to 6% ABV range. I rarely make a bigger beer. I force carbed my first two kegs now I natural carb them so as soon as I blow a keg I have another one ready to serve that I can tap into. The set it and forget it method takes at least 10 days to carb my beers.

Gymrat wrote:It is my bottled beer that is carbonated and ready to drink in a week. I should have been more specific on that. And when I said every beer I make, well, almost all of my beers are in the 5 to 6% ABV range. I rarely make a bigger beer. I force carbed my first two kegs now I natural carb them so as soon as I blow a keg I have another one ready to serve that I can tap into. The set it and forget it method takes at least 10 days to carb my beers.

How long do you commonly leave the beer in the fermenter? And do you tend to make hoppier beers?

For me my hoppier beers seem pretty good after a week in the bottle but the more malty beers, especially if it has some sort of roasted or toasted grains in it, seem to need longer.

I notice # 3 is "utilize bold flavors". When I first started concentrating on what off-flavors tasted like and trying to pick them out in beers that I drink, one of the first was a commercial IPA. My reaction was that it had such a strong hop flavor and aroma that the brewer could have hidden a number of defects without being detectable through all the hops.