I have a HBC all grain Olgas Oregon stout kit which I am going to brew this weekend, but I am wondering if anyone has any advice on whether I should bottle or keg it?
I don't have a specific stout tap or nitro, so it would just be served using co2.
Would I just be better off bottling or does it serve fine on a standard corney keg set up??
If it's an American stout it should probably not really be served on nitro so bottling or standard CO2 keg would be fine.
This is the first stout I have ever had a go at.
I kegged my last batch there for the first time (an Irish red Ale) and it turned out great and was a lot handier than bottling.
Maybe it will be fine to keg this stout too, although I imagine I wont get much of a creamy stout head using just co2.
You won't get much of a creamy head no, but it'll taste better. ;)
I kegged a HBC stout a few months back on CO2 with a normal tap and it was lovely :)
Like Irish Goat said, no creamy head, but I care not for such indulgence
Was it the Origin one?
Thinking now I should have went for one of the other stouts as I prefer a creamer one, but will give this a go anyway.
Right, so I have about 23 litres of this in the primary now for just over 3 weeks.
I would like to keg it, but have some bottles as well.
im thinking possible bottle 24 x 330ml bottles and kegging the rest ((should be around 14ltres or so) Are there any issues with doing this?
Am I better priming the whole batch with priming sugar for conditioning or, should I split it and force carb the keg and bottle condition the bottles?
I have never carbed in a keg using priming sugar before.
How long should this take?
Is 3 weeks in the primary long enough to do this now, or should I leave it another while?
Sorry for all the questions! :-\
Any advice gratefully received!
My guess is to fill and vent the keg a few times before adding the stout. I've never primed a keg with sugar, but it's basically a big bottle so I imagine the same length as conditioning in bottles.
Keg priming and bottle priming to same level require different amounts of sugars. There's a calculator on beer smith.
I carbed this in a basic pressure barrel keg with priming sugar and it turned out ok.
I decided to split the batch somewhat and I primed and bottled 24 bottles (about 8 litres) and kegged the rest (around 14 litres) which I have on CO2 carbing atm.
I am really looking forward to trying it as I haven't done a stout before.
Are stouts best left a little longer? or will the bottles be good to go after 2 weeks carbing?(that will be 6 weeks in total)
I had that stout recently, I kegged and carbonated but pushed through a stout tap with 50/50 nitro mix. It was top notch,silky smooth and a fantastic stout
Quote from: auralabuse on October 02, 2015, 02:58:05 PM
I had that stout recently, I kegged and carbonated but pushed through a stout tap with 50/50 nitro mix. It was top notch,silky smooth and a fantastic stout
Unfortunately I don't have a stout/nitro setup so it will just be served on co2.
Any tips on the best way to carbonate/ serving pressure etc?
If your able to keep your legs cold carbonate to 15psi keep tasting till it seems right then serve at 5. Stout is so much better when a little under carbed than over in my opinion