[The Beerery]

purely anecdotal/subjective evidence, but all of my naturally carbonated beers have stayed fresh significantly longer than the force carbed ones. Force carbed is at it's peak after a week on gas, then a week later starts to fall off noticeably. (Though still far from wet cardboard-y)

Naturally carbed beersvary greatly as to when they reach their peak, from 3 days to 3 months, in my experience. I recently cracked open one of the few remaining bottles of the saison-turned-Belgian Strong Ale (the one I brewed in the spring, that ended up being 10%+) and it still has a nice fresh malty flavor.

You are absolutely correct. The yeast will consume oxygen and leave you with a fresher product. With bottle you will have to fight cap ingress which is quite large actually.

The flavor degradation you speak of I touched on in a recent blog post.
Here

[klickitat jim]

I'm getting confused here. I force carb in the keg. Is that popular? Unpopular?

[Big Monk]

I'm getting confused here. I force carb in the keg. Is that popular? Unpopular?

You're good Jim. That's popular. it just isn't recommended by an unpopular group. So in a sense it's unpopular.

Wait now I'm confused.

[bboy9000]

Negative comments about my beers at brew club meeting because they are not IPAs, sours, fruit or any other molested style of brew. Comments are like: "good but not hoppy enough", "good but I like more funk." WTF is FUNK?
Feeling like an oddball, I quit going. Why can't people appreciate a good regular beer anymore?

Find another club if you can.  Or start your own.
Lots of folks like ALL kinds of beers, not just the hoppy/BIG/crazy stuff.  They are out there.

I like sour beers and brew them quite a bit, but I hate the term "funk".

What about "barnyard", "sweaty", and "horse blanket"?

[Dustin]

That NE IPA's are overrated.  There I said it.

[dmtaylor]

I like sour beers and brew them quite a bit, but I hate the term "funk".

What about "barnyard", "sweaty", and "horse blanket"?

All the above terms are more polite than "sheep sh*t".

[Weavz]

The majority of session beers aren't sessionable, as they hover in the 4-5 percent ABV range. The 3.2 percent beers of my youth and mass-produced light American lagers are truly session beers. Of course, they lack the malt backbone that can support additional hops. ...

[dilluh98]

Perhaps not an opinion as much as a practice that I doubt is popular. As a bottler, I fill my bottles right to the top so that the beer is almost touching the cap. Almost no headspace. Hard to say if it makes any difference as I haven't done side by side and I'm sure the variability of cap ingress probably wouldn't allow me to conclude anything anyway. Not sure if it makes any difference but it isn't hurting anything as far as I can tell.

[dmtaylor]

Perhaps not an opinion as much as a practice that I doubt is popular. As a bottler, I fill my bottles right to the top so that the beer is almost touching the cap. Almost no headspace. Hard to say if it makes any difference as I haven't done side by side and I'm sure the variability of cap ingress probably wouldn't allow me to conclude anything anyway. Not sure if it makes any difference but it isn't hurting anything as far as I can tell.

I don't do this but I don't think it hurts anything either, and I know some other homebrewers agree with you.  It drives me nuts when I'm judging a competition and the other judges write "filled to the top" on top of the score sheet, because this doesn't affect flavor at all as far as I can tell, so their comment is meaningless.

[HoosierBrew]

Perhaps not an opinion as much as a practice that I doubt is popular. As a bottler, I fill my bottles right to the top so that the beer is almost touching the cap. Almost no headspace. Hard to say if it makes any difference as I haven't done side by side and I'm sure the variability of cap ingress probably wouldn't allow me to conclude anything anyway. Not sure if it makes any difference but it isn't hurting anything as far as I can tell.

Kelsey McNair (multi NHC medalist) does this on his hoppy beers for comps, believing that the reduced/eliminated headspace helps the aromas hold up better. I don't know of any hard science on the idea, but don't see any problem with it either. O2 ingress is obviously gonna happen over time, but maybe in the short term it's helpful. Maybe not. When I bottle hoppy beers from keg, I do the same.

[gotedgo]

My least favorite is a high ABV (above 10%), wood barrel aged sour. I have met a beer I didn't like but I have had some that came pretty close.

Other least favorite would be visiting a brewery and being served by someone who doesn't know difference between lager and ale. So disappointing.

[bayareabrewer]

I'm getting confused here. I force carb in the keg. Is that popular? Unpopular?

with the exception of roughly, 0.0001 percent of professional breweries and about 4 homebrewers I'd say its perfectly popular.

[Big Monk]

I'm getting confused here. I force carb in the keg. Is that popular? Unpopular?

with the exception of roughly, 0.0001 percent of professional breweries and about 4 homebrewers I'd say its perfectly popular.

This is an unpopular opinion. You are good at this.

[denny]

what is the difference between CO2 produced by yeast and CO2 from a tank?

How stinky it is due to impurities!   

There is a very large difference. Denny we have already went over this. 

If you don't brew low oxygen, which maybe 99% of brewers don't, then it won't matter.

[Phil_M]

what is the difference between CO2 produced by yeast and CO2 from a tank?

How stinky it is due to impurities!   

There is a very large difference. Denny we have already went over this. 

If you don't brew low oxygen, which maybe 99% of brewers don't, then it won't matter.

I'm not sure on that. While I'd agree without low oxygen practices spunding may not be required, but naturally carbing in the keg seems like a great way to keep oxidation at bay. There's been almost an arms race to minimize oxygen uptake when transferring/kegging lately, and keg conditioning seems an easy solution.

I'm planning to keg a non-LODO beer within the next week. Plan is to sanitize/purge, add primings, rack the beer, purge headspace, pressurize with whatever PSI matches the temp/carb level, then attack a spunding valve.

Hopefully the little oxygen in the CO₂ will get scrubbed by the yeast, and by already pressurizing the keg I can ensure a good seal.