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- Dec 4, 2021
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Hey everyone,
Maybe this question has been asked before but every time I Google this I get "kegging vs bottling" results and that's not really what I'm looking for here.
I do small, stovetop BIAB batches. Mostly 3 gallon and lower so I can play around, experiment, and always have a variety of beer without going overboard. We'll see where it goes from here but so far I love my setup.
My only real pain point has been bottling and bottle conditioning. There are some obvious shortcomings there such as oxygen exposure during transfer (working on it), live beer, and the ever-present yeast cake that you have to worry about rousing. However, because of my small batch, constantly rotating setup it seems like bottling has many advantages. If I split a larger batch into three different experimental batches then I can bottle and dose them all separately and it's done. I have been able to do side-by-sides of split batches with different yeast, different dry hopping, fruit additions, etc with no real problems. I currently have two pilsners, three lagers, two saisons, and an IPA in the fridge. I love this setup despite seeming like a crazy person to some of my friends. I like the constant variety. I like sharing bottles. I like having several options when I look in the fridge.
So, is there a way to improve my packaging while sticking with bottles??? I haven't kegged before but I'm assuming that I would need a crazy collection of kegs and a preposterous kegerator to keep up this habit. That doesn't really interest me and doesn't necessarily fit my needs. My mind goes to kegging each beer, carbing, and then bottling off that keg. Does that make any sense? Can anybody with bottle conditioning AND kegging experience lend some insight here? I'm thinking that running batches through a keg would help me really dial in my carbonation, keep my beer more stable, and get away from the yeast cake from bottle conditioning. Is there an easier solution I'm missing? Is this a stupid solution and I don't know it yet? Patience is not a concern and neither is hands-on work. At least not at this point in my life. I don't have a problem with bottling days or conditioning time. I'm just looking to refine and improve the process without switching up my approach altogether.
Thanks!
Maybe this question has been asked before but every time I Google this I get "kegging vs bottling" results and that's not really what I'm looking for here.
I do small, stovetop BIAB batches. Mostly 3 gallon and lower so I can play around, experiment, and always have a variety of beer without going overboard. We'll see where it goes from here but so far I love my setup.
My only real pain point has been bottling and bottle conditioning. There are some obvious shortcomings there such as oxygen exposure during transfer (working on it), live beer, and the ever-present yeast cake that you have to worry about rousing. However, because of my small batch, constantly rotating setup it seems like bottling has many advantages. If I split a larger batch into three different experimental batches then I can bottle and dose them all separately and it's done. I have been able to do side-by-sides of split batches with different yeast, different dry hopping, fruit additions, etc with no real problems. I currently have two pilsners, three lagers, two saisons, and an IPA in the fridge. I love this setup despite seeming like a crazy person to some of my friends. I like the constant variety. I like sharing bottles. I like having several options when I look in the fridge.
So, is there a way to improve my packaging while sticking with bottles??? I haven't kegged before but I'm assuming that I would need a crazy collection of kegs and a preposterous kegerator to keep up this habit. That doesn't really interest me and doesn't necessarily fit my needs. My mind goes to kegging each beer, carbing, and then bottling off that keg. Does that make any sense? Can anybody with bottle conditioning AND kegging experience lend some insight here? I'm thinking that running batches through a keg would help me really dial in my carbonation, keep my beer more stable, and get away from the yeast cake from bottle conditioning. Is there an easier solution I'm missing? Is this a stupid solution and I don't know it yet? Patience is not a concern and neither is hands-on work. At least not at this point in my life. I don't have a problem with bottling days or conditioning time. I'm just looking to refine and improve the process without switching up my approach altogether.
Thanks!