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Hi all,

I have limited room in my fridge and considering what to do with kegs vs bottling. I actaully don't mind bottling so it's a logsitics issue and wanting to bignote to my mates that I have a keg system!

My question is if you carbonate a keg that's obviously cold in the fridge and then bottle from the keg, can you then store the bottles warm or do you have to keep them cold?

I have been watching the forum for some time but have not seen this question rasied.

Cheers and appreciate your thoughts.

Most of us kegers dispenses from the keg. You can carbonate in a keg then use a counter pressure filler to fill the bottles and then generally keep them cold and drink quickly.

If you have the kegs get a gun or tap and dispense from them its easier.

I have bottled from my keg, using a counter pressure bottle filler that I designed and built myself, but found that the bottled beer was not as well carbonated as it could have been. (remember to bottle to cold bottles, and over carbonate the keg first.)

I had a problem with the valves not holding pressure, so I'll rebuild it with better fittings, but once bottled and capped, you should be able to keep them at what ever temperature you'd like as the bottle cap will keep the carbonation in.

The keg is carbonated cold as that allows the beer to absorb CO2 more readily, but yu can carbonate at any temperature, you just need to wait longer, and use higher pressure.

I have heard that cold bottled beer goes off or may start fermenting again if it goes back up to say 20 degrees in the garage?

How do keggers go entering beer into comps? Do they just bottle condition for this purpose?

Appreciate any thoughts as this is all new to me.

the only competition i have are commercial beers and there 3 times the price

i don`t know any one whos first got in to home from day one to make a better beer than there already drinking unless they drink west end so competitions are a priority for very few

WSC wrote:I have heard that cold bottled beer goes off or may start fermenting again if it goes back up to say 20 degrees in the garage?

This will only happen if the beer was bottled to early. The yeast will start to ferment anything left in the brew.

WSC wrote:How do keggers go entering beer into comps? Do they just bottle condition for this purpose?

Appreciate any thoughts as this is all new to me.

I use 19l kegs so for most brews get 2-3 bottles out of it (what does not fit in the keg) and use these for comps.