St.Bernardus ABT 12 Clone

Weatherman · Friday at 10:07 AM

Hi all

Over Christmas I plan to brew the MM St Bernardus clone and then leave it until next Christmas bottled.

I plan to package to a keg to carbonate and then bottle into crown cap glass after a couple of weeks. (Counter bottle filler on the Xmas list

)

I’ll look up the psi for the style but my question is, will this work properly or would I be better off packaging straight to the bottles and adding sugar.

Despite making solutions and using syringes etc I always seem to get mixed results using sugar and prefer the CO2 methods.

Any thoughts or comments would be appreciated.

fury_tea · Friday at 10:21 AM

You have to be extra careful about purging the bottles if you plan on keeping them but should be fine, that's how they do it in factories etc. You could put half a crushed campden in the keg as a failsafe against oxygen too.

Weatherman · Friday at 10:27 AM

fury_tea said:
You have to be extra careful about purging the bottles if you plan on keeping them but should be fine, that's how they do it in factories etc. You could put half a crushed campden in the keg as a failsafe against oxygen too.

Okey dokey. The counter pressure filler has a purge facility which should assist.

I could also brew in my fermzilla rather than a conical and oxygen free transfer to keg. Wasn’t going to but makes sense tbh.

Sadfield · Friday at 10:29 AM

Bottle condition all day, everyday for Belgian beers. Even more so if you intend to keep them.

Duvel to a combination carb to a point then prime and bottle condition. Around 2 vols of CO2 each.

Reported carbonation levels under point 4.

https://beerandbrewing.com/belgian-beer-youre-probably-doing-it-wrong/

Weatherman · Saturday at 7:39 AM

Sadfield said:
Bottle condition all day, everyday for Belgian beers. Even more so if you intend to keep them.

Duvel to a combination carb to a point then prime and bottle condition. Around 2 vols of CO2 each.

Reported carbonation levels under point 4.

https://beerandbrewing.com/belgian-beer-youre-probably-doing-it-wrong/

I think my concern is also around bottling into glass as it’s not something I’ve done before, I’ve always used PET.

So, a combination of occasional poor results with sugar and the risk of over carbonation into glass is steering me towards keg then glass.

I’ll have a think, thanks