Greetings fellow homebrewers. After reading everything imaginable on the brulosophy.com site, which I highly recommend, I'm currently running an exbeeriment of my own I thought you might be interested to know about, or share your thoughts on. Being that I have a limited number of kegs, and that I like brewing so much I make more than I can keg, I was wondering if I could bottle my kegged brew and still retain its freshness and carbonation. I'ver read that people do it for short-term use, but I'm not so sure about the long term. So, using a DIY counter pressure filler (bottling wand jammed into a picnic tap with a #2 stopper in the bottle neck), I filled 12 bottles of a recently kegged English Ale. I moved them to a dark corner of my basement to imitate normal storage temps (~70F), and then each week I've been chilling a bottle and opening it. Two weeks in, I'm pretty impressed at how well it's going. I'll keep you posted, but if it holds true to the end of 12 weeks, I may just be keg-bottling a whole bunch, either to give away, to bring to the locker room after hockey, or even just to drain the remainder of a half-empty keg I want to refill with my newest brew. What else am I going to do with the hundred Grolsch bottles I've got kicking around here anyway, right? Anyone else doing this?
Fermenting: Irish Stout, Ciderale!
Serving: Oktoberfest, Immodest Clone
Up next: Black IPA, Maple Porter