I thoroughly dislike yeast in bottles !, well its more disturbing sediment when pouring I dislike.
But I do like the subtle difference between bottle conditioned and force carbonated beer .
Subjective I know, and Im sure someone will pop up and tell me I just imagine it, but I do think there is a difference.
My plan is to throw in some Sugar and carbonate / condition my next batch in the keg with a floating tube. In theory if I need to later bottle some I will be bottling cask conditioned without sediment.
However the EweToob educational vids on the matter throw up more questions than answers.
1- They all advocate boiling the priming sugar in water before dropping it in a sanitised keg.. my question is Why? Surely using boiling water out the of a kettle will sanitise everything. Or is this a step that they use in the USA cause they dont, in general, have tea kettles .?
2- They all advocate purging the keg with Co2 almost as if it was a closed transfer. is this oxygen avoidance so critical when feeding the yeast with priming sugar should have them scavenging oxygen . or am I missing something ?
3- One ewetoober said to use a lower ratio of priming sugars when kegging lest it froth muchly..
surely a carbonation ratio of say.. 2.2 is the same whether its to prime 19L or 500ml. The online calculators give a quantity of priming sugars for batch priming.. I cant understand why it would produce any greater volume of Co2 whether its stored in a bottle or a keg.. or am I wrong
Whats the collective opinion ? ( lights blue touch paper and stands back )
But I do like the subtle difference between bottle conditioned and force carbonated beer .
Subjective I know, and Im sure someone will pop up and tell me I just imagine it, but I do think there is a difference.
My plan is to throw in some Sugar and carbonate / condition my next batch in the keg with a floating tube. In theory if I need to later bottle some I will be bottling cask conditioned without sediment.
However the EweToob educational vids on the matter throw up more questions than answers.
1- They all advocate boiling the priming sugar in water before dropping it in a sanitised keg.. my question is Why? Surely using boiling water out the of a kettle will sanitise everything. Or is this a step that they use in the USA cause they dont, in general, have tea kettles .?
2- They all advocate purging the keg with Co2 almost as if it was a closed transfer. is this oxygen avoidance so critical when feeding the yeast with priming sugar should have them scavenging oxygen . or am I missing something ?
3- One ewetoober said to use a lower ratio of priming sugars when kegging lest it froth muchly..
surely a carbonation ratio of say.. 2.2 is the same whether its to prime 19L or 500ml. The online calculators give a quantity of priming sugars for batch priming.. I cant understand why it would produce any greater volume of Co2 whether its stored in a bottle or a keg.. or am I wrong
Whats the collective opinion ? ( lights blue touch paper and stands back )