Hopper5000
Well-Known Member
Hey All,
So I was thinking about the who bottle conditioning vs force carbing in a keg argument. I know the main things are that people like the taste of the yeast C02 vs the artificial C02 and that the yeast can help in the aging process because it will continue to work in the beer.
I have some bigger beers in kegs right now that I have been wondering what to do with. Sometimes I have had trouble getting them to carb up in the bottles so I was thinking about force carbing them and then pitching something like champagne yeast or wlp1 (something with similar attenuation to what I used if not just the same yeast) in them and bottle them so they will age with the yeast.
What do you all think about this. Does this even make sense or will the yeast just die off right away since there was no food for them?
So I was thinking about the who bottle conditioning vs force carbing in a keg argument. I know the main things are that people like the taste of the yeast C02 vs the artificial C02 and that the yeast can help in the aging process because it will continue to work in the beer.
I have some bigger beers in kegs right now that I have been wondering what to do with. Sometimes I have had trouble getting them to carb up in the bottles so I was thinking about force carbing them and then pitching something like champagne yeast or wlp1 (something with similar attenuation to what I used if not just the same yeast) in them and bottle them so they will age with the yeast.
What do you all think about this. Does this even make sense or will the yeast just die off right away since there was no food for them?