Bottle Mystery

[Doragan]

For my last few batches I have split the brews pretty much half kegged, half bottled. For some reason the kegged stuff came out much sweeter than the bottled beers, even though the sugar was put in to the brew before they were split. Is there any reason behind this? Do you just need less sugar for kegging?

 

[happyhoppytaff]

is it because it takes longer to condition the ale in the barrel because of the larger quantity?

 

[Doragan]

I don't think so, there was a good presure in the barrels, and were left for a good few weeks

 

[lukehgriffiths]

People generally say bottles are better after a good long rest try giving the bottles a bit longer?

 

[Doragan]

The bottles are fine, it's the kegs that are sweet

 

[nick9one1]

It sounds like some or all of the sugar you added wasnt consumed by the yeast in the keg. Did you store the keg and bottles together?

 

[Doragan]

Yeah, exactly the same conditions as far as I can tell

 

[Earpworm]

Could it be the possibility that the half of the brew you bottled just happened to have healthier/more active yeast cells than the half of the brew you kegged?

 

[RobWalker]

Is it much sweeter or just a bit? You may be confusing the bottle twang with sweetness...I find you get a bit of a metallicy flavour when using bottles, whereas the stuff in the keg tastes somewhat purer. Both are good, but might just be that? Look for a slight hint of 2p coin/blood flavour in there, you'll see what i mean....