Corey Higgins
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I just watched the podcast on kegging and have a question. Traditionally many Belgian beers are bottled and go through a process of re-fermentation in the bottle by adding sugar and active yeast just before bottling. The bottles are then stored in a 70 degree "warm room" for two to three weeks. I have brewed several Belgian style Trippels and have attempted the re-fermentation process although I'm unsure if I added the correct ratio's of active yeast.
Is there any way to mimic this re-fermentation process when kegging? Or is it even really necessary in the first place?
Is there any way to mimic this re-fermentation process when kegging? Or is it even really necessary in the first place?