I brewed 6 wild ales last year and now that 4 kegs are freed up, I decided to transfer some out of the carboy and into kegs. I like conditioning kegs without force-carbonation so letting the wild yeast continue to work for the next few months creates a carbonation similar to bottle conditioned wild ales from my favorite breweries.
Of all of the beers I transferred, the Russian River Consecration clone is the only one that needs a few more months. It’s been 12 months since brewing and I think it could use 6-9 months of more time. As for the rest of the beers, Tart of Darkness was my favorite followed by a Rye Berliner Weisse.
I snapped a few photos of the progress while transferring today:
I posted the Consecration clone last because the amount of yeast-cake on this beer is incredible! Huge yeast cake and very impressive.