To keg or not to keg?

[MrC]

Being relatively new to the kegging game I find myself wondering whether to keg all of the beers that I brew or whether some would be better off bottled.  

I am currently fermenting a Belgian Blonde and a Tripel and wondering whether or not the Tripel should be kegged.  I have to admit that I'm quite partial to some yeast in my glass when I pout myself a glass of Moa St Joseph.

This also raises the bigger question of what beer styles should not be kegged (or would be better off bottled).

Question 1 - Should I keg or bottle my Tripel?

Question 2 - What beer styles are better off bottled rather than kegged?

[Fairlane]

Ahhh bullshit :-P dissolved CO2 is dissolved CO2 I say haha.

Well maybe not totally.....

in the process of yeast autolysis, there are certain mannoproteins relased which are a factor in reducing bubble size and improving head retention. This one of the reasons why certain Champanges are valued more highly that others.

[Soren]

dissolved CO2 is dissolved CO2 but fairlane does make a good point: yeast brings along solids which will, in one way or another, influence the bubbles. However, you could probably achieve the same result by bottling force carbed, slightly "dirty" beer with suspended particles?

Other reasons for bottle conditioning is :

increased shelf life. When I buy imported beer I almost exclusively reach for the bottle conditioned ones.

flavour: refermentation under pressure brings different flavours and of course there will always be some autolysis as well. take Moa original for example. On tap it is a crisp pilsner style lager, in the bottle it is more like a saison. Same beer (I'm pretty sure), only difference is the bottle conditioning.

wank factor, indeed there is something cool, or at least geeky, about pouring an expensive beer of the sediment:)

[denimglen]

wank factor, indeed there is something cool, or at least geeky, about pouring an expensive beer of the sediment:)

Yeah, I was more referring to the bigger breweries that bottle condition beers that probably don't need it. There's not many out there that do, but I have noticed a couple. I agree with your other points though and like you enjoy pouring a Belgian or similar off the sediment.

I'm not really up on how long it takes for autolysis to take place in a bottle but I'd imagine it would take a while? Gotta be at least six months or so? I'm inclined to think that for most fast(ish) drinking beers won't be around long enough to see the mannoproteins that will influence bubble size.

You do bring up a good point about solids and nucleation points Soren.

[Soren]

oh, I also keg my fast drinkers and bottle the big "keepers". as a result I have a garage full of high octane beers that I will never get around to drinking:)

[Mike Neilson]

Send us another box I can help relieve you of some more, hahaha