Bottles or Barrels?
Bottles or Barrels?
I know this is an old old argument  a bit like ‘Beatles or Stones?’  and apologies for reviving it, but I’d like ask: in terms of taste and nothing else, which is better, bottles or barrels? I don’t mind that bottling is a pain, or that beer in a barrel is ready sooner. Given, say, a standard bitter, and assuming that best procedures are followed, which will give me the best pint?
- Aleman
- It's definitely Lock In Time
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One thing has become clear from looking at the results of the 'National' 'CBA' Homebrew competition - Bottled beers do better. Is that because tehy are better beers, I don't know. It would be interesting to enter the same beer in both formats and see what happened.
Looking at a lot of the forums, it does appear that this is carried over in most countries, and where people keg and bottle the same beer surprise is often exclaimed that the bottled beer tastes 'fresher' than the kegged beer.
I can't be arsed to bottle any more . . . So just why have I bought a Counter Pressure Bottle Filler ? . . . . . and my beer in keg tastes fine to me, and I brew for me, If I was to enter competitions then that is a whole different world.
Looking at a lot of the forums, it does appear that this is carried over in most countries, and where people keg and bottle the same beer surprise is often exclaimed that the bottled beer tastes 'fresher' than the kegged beer.
I can't be arsed to bottle any more . . . So just why have I bought a Counter Pressure Bottle Filler ? . . . . . and my beer in keg tastes fine to me, and I brew for me, If I was to enter competitions then that is a whole different world.
I'm a bottler myself - it's so much more satisfying to crack open a cap to pour your beer; plus it's easier to store in my larder.
Saying that I barrelled half my recent chocolate stout to see a comparison and the stuff in the keg is ready much earlier than the bottles - and it still makes me smile to be able to go to the larder and draw off a pint of my own brew!
Saying that I barrelled half my recent chocolate stout to see a comparison and the stuff in the keg is ready much earlier than the bottles - and it still makes me smile to be able to go to the larder and draw off a pint of my own brew!
- Barley Water
- Under the Table
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I have no idea which tastes better (at least when you are talking about run of the mill beer). I usually keg most beers I make because I am lazy and kegging is easier. Also when drinking beer which has been bottled, it is much too easy to determine how much I have consumed and that is one of those things I just don't want to know.
I only bottle beer for a couple of reasons. One is to enter competitions. I usually just use a counter pressure bottle filler straight out of one of my kegs to do that (big pain in the butt). The other reason I bottle is to make beers that are highly carbonated. I have a couple of cases of Belgian bottles which can be corked and are set up to accept a wire cage. I use them for Saisons and some of the abby type brews. In this case I guess you could say that bottling adds to the taste since it is hard to effectively run a tap at really high pressure (and excessive carbonation does effect the flavor and mouthfeel).
I only bottle beer for a couple of reasons. One is to enter competitions. I usually just use a counter pressure bottle filler straight out of one of my kegs to do that (big pain in the butt). The other reason I bottle is to make beers that are highly carbonated. I have a couple of cases of Belgian bottles which can be corked and are set up to accept a wire cage. I use them for Saisons and some of the abby type brews. In this case I guess you could say that bottling adds to the taste since it is hard to effectively run a tap at really high pressure (and excessive carbonation does effect the flavor and mouthfeel).
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
- Horden Hillbilly
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