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General Homebrew Discussion / Re: The Mad Fermentationist's Top 10 Myths
« on: February 06, 2013, 08:30:23 PM »
One was bottle conditioned and one was lagered and carbonated in the keg. Glad to settle the debate.  ;)

My three (out of six) entries that advanced to the second round were all bottle conditioned (sours). Two made the mini-BOS in the finals, but sadly neither placed. However, I’ve noticed from the winners recipes in Zymurgy that often two thirds to three quarters of the winners force-carb and then bottle. I’m never sure how much of this is correlation and how much is causation. Is it that the more serious competition minded brewers force carbonate, or is it actually producing the best beers?

General Homebrew Discussion / Re: The Mad Fermentationist's Top 10 Myths
« on: February 06, 2013, 08:16:50 PM »
#6 has certainly been the most discussed one on the list, but I stand by it. The point of the post wasn’t that kegging isn’t faster than bottling (I agreed that it often is), just that the time savings isn’t huge, all things considered I said “the total time spent is similar.”

It seems like many people aren’t as thorough with their cleaning/sanitizing as I am (cleaning the lines between every batch, cleaning dip-tubes thoroughly etc.), but in many cases without issue. I have a couple friends who were lax on their sanitation and ended up with persistent microbial issues with their taps. I worry that people hear about the huge time savings and minimal effort kegging requires, and then aren’t as dedicated as they should be the less glamorous aspects of having beer on tap.

And let's not forget, in most cases kegged beer tastes better!

REALLY struggling to find an example of when bottle conditioning produces better beer than draft.

I don't buy it for sours or high-gravity, "ageable" beers. Unless you're trying to save cellar space or don't want to invest in kegs to age beers.

Kegging is certainly a perfect vehicle for many session beers and especially anything hoppy, but I don’t think it is the best choice for all styles. Bottles easily allow for higher or lower levels of carbonation than kegging, its rare a hefe-weizen or gueuze is going to be as good on tap as it is in bottles. I also think bottle conditioning is an essential element of flavor development for beers fermented with Brettanomyces.  In general I also enjoy bottling just for the ability to space out consumption of a batch that benefits from age. Two weeks ago I had the last bottle of an old ale I brewed in 2006, how many people still have beers they kegged more than six years ago?

Always happy when I can stir up some debate!

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