Saison beginner questions

No, I did bottle a case just to compare bottle conditioning vs keg conditioning. I'm not expecting any over pressure....forgive me but I would like to ask an off topic question...what is the difference between knockout and flameout I'm making a Sierra Nevada pale ale clone that calls for a knockout addition.

 

Then there's no reason to spund.

Most people would say flameout and knockout are the same, but some have other definitions for knockout, such as when wort is transferred to the fermenter through a chiller, but that's more properly called "casting" out. I strongly suspect that in your SNPA recipe, it means flameout.

 

Thanks so much.. I'm 28 min from flameout right now. I love this hobby

 

I'll let you know how the carb levels turn out in about 13 days.

 

Ok so today (day 29) I tried a bottle conditioned sample. The carb level was spot on. I then tapped the keg and got all foam. It is still warm so I'll wait till it gets cold. The flavor is dry Saison all the way. No off flavors that I can detect.

My kegerator has received a new intertap spickitt so I may need to adjust it once the beer is cold. The keg sample was flat compared to the bottle.

Will temp change the effervescence of the beer? All in all I'm really happy with this batch.

The coconut comes through quite nice from the keg. The bottled version did not receive that adjunct so it's just a straight Hennipin clone. Ommegang is still better.
My final ABC is 7.88. Glad I'm off tonight

 

When you got "all foam," that was because CO2 was leaving the beer. So when the foam settled (back into liquid beer), it had less CO2 (effervescence) than it had before pouring.

Not losing so much CO2 to foam will.