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Old 02-15-2009, 06:00 PM   #1041
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Force carb, all the yeast have dropped and I'm not sure how much luck I would have adding more yeast at 12.4%
Thats what I was thinking as well, looks like I will be clearing a spot in the 'rator.
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Old 02-15-2009, 10:54 PM   #1042
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This is going to sound pretty noobish here, but how many are going to attempt natural carbonation here vs. force carbing and a BMBF?

I am just torn how I want to approach this since I don't want to go shipping flat bottles, though it is pretty damn good right now warm and flat..
I'm going to try adding fresh 1056 yeast right after a ferment of a 60 min clone. The yeast should be very lively and should carb in the bottle. Probably will not be bottling it for about 3 more weeks. I've been patient and just letting the beer condition in the basement at 48 deg.
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Old 02-15-2009, 11:50 PM   #1043
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This is going to sound pretty noobish here, but how many are going to attempt natural carbonation here vs. force carbing and a BMBF?

I am just torn how I want to approach this since I don't want to go shipping flat bottles, though it is pretty damn good right now warm and flat..
Gonna BMBF the whole keg. Don't want to take the chance of a flat barley wine after all this time.
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Old 02-16-2009, 12:20 AM   #1044
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Mine carbed just fine

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Old 02-16-2009, 02:45 AM   #1045
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I'm BMBF'ing (just gotta read up on what exactly that is).

Probably drag the keg in from the garage this week where it's been hovering around 47 degrees the last three months. Draw a sample and then tweak with 7-10 days of some dry hopping. Maybe a blend of Amarillo and Glacier.

Then it's into the chiller and on the gas (30PSI for 30 hours), drop PSI to serving and let sit a few more weeks until BMBF'ing time.

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Old 02-16-2009, 02:54 AM   #1046
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I am also BMBF'ing this beast. I actually have already filled 2 bottles.

I will probably rig up a tube to connect to my CO2 tank and purge each bottle before filling. Looking at mid/late March to get these bottles filled (need to collect the bottles). If I can get my act together, I will fill them on 3-9-09 so they can spend the next 6 months untouched in the bottled.

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Old 02-16-2009, 03:15 AM   #1047
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Unfortunately, I don't have the set-up to force carb and BMBF. That said, I was wondering how much (if any) you lose to the keg doing this? I'm going to be splitting my 5 gallon batch out into a few groups to oak, dry hop, put on a vanilla bean, and leave plain. Just to see what differences it makes. I will of course send a bottle of each variety. If I wasn't going to lose too much in the process, I might try and borrow some gear from a buddy.

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Old 02-16-2009, 03:38 AM   #1048
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...I was wondering how much (if any) you lose to the keg doing this?...
If you're talking about spillage, it's minimal. In the course of a 12-pack, I might end up with 1/4 cup at the bottom of the bucket, plus another 1/4 cup in the container I use to catch spillage when I'm bleeding the lines of CO2 bubbles.
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Old 02-16-2009, 04:08 AM   #1049
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Sooooo,, I don't have kegging equipment yet.. Kegs on the way now, but I don't see having all the gear in time.
Mine went from 1.111 to 1.028 (according to records I can find as my files are all gone) and it's been in secondary for 3+months.. Think there's enough yeasties in there to carb?

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Old 02-16-2009, 01:49 PM   #1050
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Yeah, I'm going to have some questions. This will be the first thing that I put in a keg, and I'm doing it exclusively to ensure the proper level of carbonation in the bottle. Like mmb said, too much time involved to risk it not carbing. I've got quite a bit of biermuncher thread reading ahead of me, and it scares the crap out of me!

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