Opinion on Kegging PLEASE!!!

[dwilk1]

I've been shooting the idea of kegging a batch of christmas ale. The problem it coming up on the holiday season I want to brew this weekend. reasonong for the keg is more convenience and bottle washing time. (we usually have quite a few people over for the holidays).
So here are the questions:

1. is there enough time to brew a quailty Christmas ale?
2. Can it condition in a keg?
3. Should I just bottle it a research it some more?
4. Anyone have some Equipment they are selling (Brewing or kegging)?

[beerman]

Hey I don't keg as of yet ... but
1. with about 2 full months, you should have time to brew a good Christmas ale.
2.Conditioning can be done similar to bottling with corn sugar (dextrose) with the keg at room temp. or you refig. the keg, then force carbonate from the co2 cylinder in the keg. I think most people do a 2 stage ferment (primary then rack to secondary) before kegging to get less sediment.

[grapeadmin]

I always do a two stage ferment so the beer is clear going into the keg.

john
g and g

[Shawnintennessee]

You really don't have to do a 2 stage though.

I very rarely do a 2 stage.
I usually leave my beer in the fermentor for 14 days.
By the time I'm ready to keg, It's crystal clear and ready to drink.


I just sit back Relax and Not Worry and Have a Homebrew

[ken]

If your Christmas Ale is a big beer with spices and herbs you may not have enough time for it to be 'ready'. Big beers usually need some aging to become the best they can be. I usually brew mine the year before.
I discovered that kegging big beers can tie up a keg for awhile. If you use spices be prepared to change the 'rubber' and hose when the keg is empty. Somethings just can't be washed off (root beer is a great offender). The SS cleans easily.
As far as having it ready for this year, I would bulk age in the secondary until about a week before you need it and then force carbonate.
My 2 cents.

k

[dwilk1]

I really appreciate everyones info. Im still new to this.....so i decided not to brew the christmas ale right now. Instead i brewed a Wit. saying that i think i may have a problem. I had huge temp drop, my therm. on the side of my primary which was reading 70 (this morning) now its reading 62 and bubbling has completely stopped. Could the drop have shocked everything too much and stuck fermentation? What suggestion do you guys have?

Am I causing more worry than needed?

[grapeadmin]

Probably causing more worry. Most ale yeasts can tolerate 62 deg F no problem. If it dropped below 60, I might be more concerned. Take a sample out and taste it. It is not uncommon for a beer like that to ferment out in just a couple days.

john

[dwilk1]

Thanks alot john. Had me worried there.

[grapeadmin]

It is a common concern. No problem.
john