Home Brewing

[Barriehie]

Smallest I have is 1/8 of a teaspoon and I've actually used it quite often when I was still bottling beer (I'm kegging now).
I could give a fairly accurate amount of sugar per bottle that way (for carbonation)

Kegging since it's lest costly, labor intensive, or is there a flavor/quality nuance?

 

[badjak]

Mainly because it is much easier and faster.
It's not cheaper as bottles are free*
Kegging requires buying kegs and a CO2 cylinder and regulator.
Bottling, just bottles, tops and a capper.

*Our local beer comes in returnable bottles, so you just buy a case, drink the beer, clean the bottles and use those.

 

[TastyReuben]

I always preferred bottling because it made it easier to share beer without having pesky friends coming over.

Plus, having rows of bottles set up just felt kind of comforting, and sometimes, I’d go as far as print my own labels, that was fun. I like bottles!

 

[Barriehie]

Big German mugs with the glass bottom!

 

[teamfat]

I was a homebrewer for over 20 years, did over 1,000 batches of beer. It was getting really good as time went on, much better than the earliest batches. Did strictly bottles for the first few years. We had a tradition of putting one bottle from each batch on a specially built shelf on the dining room wall. When we moved the brewing operation from my house to another house, we stopped doing that. When I moved out of that house, I took the beer collection with me, and believe it or not, we had 99 bottles of beer on the wall.

Kegging was much easier, in spite of the extra initial cost. We would still bottle some so folks could take some home with them, but the beer we consumed during brew sessions was almost always from kegs. And barley wines, imperial stouts and other high octane brews were always bottled. One problem with kegs - it was so easy to just have half a beer, not a whole bottle. But then you would want another half beer, and after that just a touch more, then another little taste, ....

mjb.

 

[badjak]

I was a homebrewer for over 20 years, did over 2,000 batches of beer. It was getting really good as time went on, much better than the earliest batches. Did strictly bottles for the first few years. We had a tradition of putting one bottle from each batch on a specially built shelf on the dining room wall. When we moved the brewing operation from my house to another house, we stopped doing that. When I moved out of that house, I took the beer collection with me, and believe it or not, we had 99 bottles of beer on the wall.

Kegging was much easier, in spite of the extra cost. We would still bottle some so folks could take some home with them, but the beer we consumed during brew sessions was almost always from kegs. And barley wines, imperial stouts and other high octane brews were always bottled. One problem with kegs - it was so easy to just have half a beer, not a whole bottle. But then you would want another half beer, and after that just a touch more, then another little taste, ....

mjb.

I hear you....
With bottlles you can see how many you had. With a keg on the other hand