Title says it all. Can I bottle off a warm keg or will it not being cold affect the carbonation? I'm thinking the answer is no but figured its worth asking. Thanks.
mikescooling said:IMHO you can, but why would you want to? I put the keg in a 5 gallon bucket filled with ice and crash it for a few hours. I can't see not doing it.
There's less dissolved CO2 in warm(er) beer, so yes, it's going to be less carbonated.
I'd chill it down to 40-50F while force carbonating it for a day (30 psi). Let sit for another day at 12-15 psi to stabilize, then bottle.
95F? I don't even understand what this number means. We got all the way up into the low 40s this weekend. I went outdoors without a coat. It was glorious.This is what I ended up going with. It's just been like 95f here all week and I've been lazy.
There's less dissolved CO2 in warm(er) beer, so yes, it's going to be less carbonated.
I'd chill it down to 40-50F while force carbonating it for a day (30 psi). Let sit for another day at 12-15 psi to stabilize, then bottle.
with your method islandlizard would you still need to refrigerate the bottles?
I am willing to let it force carbonate for a week at room temperature rather than have to refrigerate the bottles.
Lol its always nice looking back at old threads and realizing how far you've come
I'm curious what the benefits of force carbonating as apposed to bottle carbonating. Is it just so you can start drinking it a week sooner or is there a flavor difference?
Also with multiple kegs on tap, I often have half a glass of each instead of full pints. It at least makes me feel like I'm conserving beer.
Also bottling is ~50x more of a PITA than kegging.
Lastly with kegging I can do a second dry hop in the keg if Im feeling a little frisky
Yeah I get the kegging part. I love kegging! I was just curious about carbonating in a keg for bottling. Bottle carbonating seems easier if your not in a hurry.
So am I right that if you chill a keg and bottle from that chilled keg, those bottles have to be refrigerated?
So am I right that if you chill a keg and bottle from that chilled keg, those bottles have to be refrigerated?
I had the same question but for the purpose of not having to refrigerate the bottles. See I want to force carbonate with the keg (saving time) but not have to refrigerate the bottles. Especially if I give some out. Am I right that cold beer in a bottle that came from a cold keg needs to stay cold namely refrigerated?
It helps, but it's not completely necessary if you can cap as you go to prevent too much foaming. Using a counterpressure filler (or at least biermuncher's rubber stopper device) helps as well.
Did you ever make that video?To extend just a bit:
i've used Biermuncher's poor-man's beer gun too and it works great--I use it in my garage in the sink as there's occasionally a spritz from it and I don't want that happening at my keezer. I'll have a keg and a separate CO2 tank and regulator there for that purpose.
I have a keg force-carbing right now in my ferm chamber in the garage; I'm going to bottle off that tonite using this technique.
But I also bottle directly off the keezer taps using a growler filler. I did 13 last night and didn't refrigerate the bottles. However, i had cold Star-San in a vinator to sanitize them and I think this helps cool them down. Very little foaming but I do want a little as I want to cap on that foam. That foam is full of CO2 so in capping on foam I'm capping bottles that are purged of oxygen.
If I had someone to cap for me, I could do two bottles a minute this way.
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I do get a little more foam this way until the faucet itself cools down; when that occurs, I might have no more than about 1/4" of foam on the beer as the bottle fills. If I think of it, I might take a video showing it and post it here.
Did you ever make that video?
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