Cool. Glad to see that I was on the right track.
I will be getting a Beer Gun for my birthday. I can't wait to put it to use. I will be sure to give the bottles a healthy blast of co2 before filling.
I am planning on bottling and aging part of a batch for for a year+. Would it be better to bottle condition this part of the batch, or would the beer age just away well if I bottled from my force carbed keg?
Does keeping the yeast in the bottle provide any benefit?
I amm inclined to think...
You're most likely done. 72 is pretty warm so you will probably have some off flavors. Leave it alone for a couple of weeks and let the yeast clean up after themselves. It's hard to wait but you will be glad you did.
I am thinking now that a crash cooled secondary (probably in a keg to make final transfer easier) will be sufficient to clear most everything out. I could always just make a hefe and it wouldn't matter as it would be cloudy anyway.
We are driving front north Carolina to the Wisconsin Dells in...
I am planning on brewing a couple of beers to take to a reunion and I have a few concerns.
We will be driving for a couple of days, and I know that the sediment will get stirred up a good bit while we are driving. I am thinking of racking to a keg and crash cooling for a few days. Then...
I fermented in the mid 60's also. I had nice activity for 4-5 days and then it settled down. I left it in primary for a total of 3 weeks before racking. It came out nice and clean tasting.
Wow! I just tasted a sample from the secondary after 1 week. All I can say that it is amazing. I could bottle and drink this right now. I am going to have a hard time waiting the four weeks for secondary, and the four months conditioning I was planning on.
Subscribed. I have been toying with this idea myself. It is a great idea for filtering beer that you want to transport over a long distance and don't have time to wait for the keg to settle out before serving.
This should work great when I drag a couple of kegs from NC to a family reunion...
Racked to secondary yesterday. It tasted great before adding the bourbon and oak. I think that this one is going to live up to all of the positive press that it has gotten here.