Sat Nov 27, 2010 6:43 pm
I would think that keg carbonating would be the safe bet, since you won't know if the yeast is still active enough to do the job until it is too late. To alleviate your worries on oxidation, I would fill the keg with star san, hook the keg to co2 and purge the air space, then push all the star san out through the picnic tap. In the end, turn up the gas and really blow out the last bit of sanitizer ... all of the gas in the keg will be co2 and no worries about oxidation.
By kegging them, you would also have the ability to play around with blending between the three versions.
Eagle Dude
On Tap: Barrel Fermented Berlinerweisse 3.2%; American Pale Ale 6.3%, Amarillo Blond 5%
Aging: Flander's Red in a 60 gallon Merlot barrel
Fermenting: Robust Porter 6.5%
