Kegging k&k

[thebigtwist]

I'm about to keg a basic coopers pale ale tin and be2 with cascade tea bag steeped and added
This is my first keg, will the brew be drinkable straight after fermentation is finished and force carbd in keg or will it need to be left for a time like bottles to condition. I won't be filtering it it will be drained straight form fermenter into corny keg. Chilled overnight then force carbd 40psi for 48hrs then back to serving pressure to drink. I'm just concerned if I have to leave to condition or is drinkable straightaway, and what it will be like out of a keg.

 

[TheBigD]

In my experience they taste better after about 4 week aged at 18c-22c then into the fridge to carb. I just do the rocking force carb in about 10 minutes ready to drink or though a little cloudy, It will generally improve and come into its own in about 1 to 4 weeks where it will be crystal clear and at its very best which also happens to be when the keg blows and its time to tap another.

 

[woodwormm]

The move from primed bottles to co2'd kegs was one of the top 2 moves in this hobby. I still can't decide whether kegging (with co2) or temp controlled ferment was the best move, they were both massive leaps for me. Even the step from K&K to AG cannot come close.

anyhoo... i'm not a force carber so as long as your time and pressure are right, it will be drinkable straight away but as already mentioned. will be best at 1-2 weeks, if it lasts 3 it will be on the downward spiral.

i've just discovered keg hopping to freshen up older kegs, works a treat but that's another story

 

[aussiebrewer]

The move from primed bottles to co2'd kegs was one of the top 2 moves in this hobby. I still can't decide whether kegging (with co2) or temp controlled ferment was the best move, they were both massive leaps for me. Even the step from K&K to AG cannot come close.

anyhoo... i'm not a force carber so as long as your time and pressure are right, it will be drinkable straight away but as already mentioned. will be best at 1-2 weeks, if it lasts 3 it will be on the downward spiral.

i've just discovered keg hopping to freshen up older kegs, works a treat but that's another story

I would say temp regulated fermentation is a clear winner. You can have a great bottle conditioned beer is the fermentation is controlled perfectly. As you would have a really horrible beer that is kegged and fermented two hot or to irregular so the yeasties are not happy.

 

[aussiebrewer]

I'm about to keg a basic coopers pale ale tin and be2 with cascade tea bag steeped and added
This is my first keg, will the brew be drinkable straight after fermentation is finished and force carbd in keg or will it need to be left for a time like bottles to condition. I won't be filtering it it will be drained straight form fermenter into corny keg. Chilled overnight then force carbd 40psi for 48hrs then back to serving pressure to drink. I'm just concerned if I have to leave to condition or is drinkable straightaway, and what it will be like out of a keg.

On the money with 2-4 week maturing in the keg. It will taste a bit green straight out of the fermenter. However I recall being given the same advise when I kegged my 1st beer. I didnt take it and carbed it up in a rapid 2 mins and poured one out. It was cloudy and pretty green. But I still thought it was the best thing since sliced bread. And it's a long term hobby, you can let the next one sit for 4 weeks (which you probably won't either)

 

[Grott]

You have probably done it already thebigtwist, but as this is your first keg I'd force carb and sample/drink all as soon as possible so that you have a "base" to compare with as you age/slow carb etc with your brews. Kegging is so much different to bottling. Regret bottling?- no, excellent learning curve but you'll just love kegged beer.
Cheers