Kegging the Troutbeck Bitter

October 6, 2009

After around 14 days fermenting the ESB had an FG of 1012, so that gives an ABV of around 4.5%.  Top stuff!  And it smells delightful too.

So, now to get the King Keg ready.  I sterilised all the bits dutifully & lubricated the threads & O-ring with Vaseline before commencing racking.  I primed the barrel with 80g of household sugar & then got my flying saucer hop-strainer operational.

The hop strainer.  Maybe I should patent this design?

The hop strainer. Maybe I should patent this design?

My UFO made short work of the loose hops & seeds & before long I had a keg of beautifully clear beer.  Huzzah! Job done.

Keg filling is underway...

Keg filling is underway...

Look at what's left behind!  A big pile of hops & yeast.

Look at what's left behind! A big pile of hops & yeast.

I was a bit concerned that the keg was only two thirds full though.  Hopefully the large amount of headspace won’t affect the carbonation too much.

So I plan to leave it 1 week in the warm then into the garage for 4 weeks before supping.

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2 Responses to “Kegging the Troutbeck Bitter”

  1. pdtnc Says:

    an ingenious way of dry hopping, I wonder if that could be made to fit in the back of the bottom tap in my fermenter.
    I’ve got some Tea balls that I’ve used stuffed with hops to dry hop, but I can see there being much more flavour come out using your method.


  2. I thought about fitting it to a tap too! I think that’ll be my next project. I’ve still to sample the ESB though. Next Saturday when my Dad visits will be D-day!


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