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Old 07-17-2008, 05:21 AM   #1
ThatFishGuy
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Default Alternative carbing method?

Hey everyone,
I doubt this is a first, but in all the threads I've read I haven't seen it. Due to fate's intervention, my kegerator isnt available. My apfelwein is ready so i need to bottle it. but being the impatient person i am, I was wondering if I can just force carb it with my kegging equipment, then just fill bottles from there? now I know that usually works but the catch is that i will be force carbing warm. The ambient temp is around 72 (in the closet), so can I force carb in that, and how long will it take? Even if it takes 5 days to carb warm thats still less than 1/3 the time of bottle carbing. what you guys think?

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Old 07-17-2008, 05:53 AM   #2
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If you expect not to lose co2 while bottling you'll need to be as cold as possible, and preferably fill under pressure (ie-counter pressure bottle filler). Just bottle it if you don't have these means.

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Old 07-17-2008, 07:29 AM   #3
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I purchased my kegging system for the same thing your trying to do, force carbonating worm doesn't work, i was told it was possible, but Ive try ed force carbonating at 45 psi with an ambient temp at 75F. The carb wouldn't hold.

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Old 07-17-2008, 08:14 AM   #4
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damn.... i was afraid that might be the consensus. so lets say I used a counter pressure filler (im building one anyways ) Would that work? Another possible option would be to use this large cylindrical cooler we have. Its one of the big ones on wheels, and I've seen it hold ice for a couple days and still have some left in the water. Would it be safer/more successful to force carb with the keg sitting in that for 24-36 hrs? cant really control the temp much but im sure it can be at least in the 40s for most of that period.

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Old 07-17-2008, 01:33 PM   #5
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Naturally carb it then just like when bottling. That would work at storage temperature. Then, when your cooler is ready, crash cool for a day or so and the first pint you pull of will be a bit yeasty. After that it should clear up.

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Old 07-17-2008, 05:39 PM   #6
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mmb- thats a good idea, so that i dont get so much yeast in the bottles. I was just hoping there would be a faster way.
I cant decide... Just wait out the three weeks and know it will be fine, or hurry up and get it done. i wish i wasnt to so impatient. Although, I could just start another brew while this is carbing and then i would be distracted by the bubbling airlock and magically moving liquid...

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Old 07-17-2008, 06:37 PM   #7
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CO2 and warm liquids are just not a good mix.

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Old 07-17-2008, 08:14 PM   #8
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Ok, well, what about this? Prime the apfelwein in the keg. It'll carb in 2 weeks or so, at room temperature. Then, when you do have the chance to cool it, do it and then bottle with the BMBF and co2 tank. Would that work maybe?

Edit- oh, I saw that it was already suggested. Sorry!

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Old 07-17-2008, 08:32 PM   #9
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yooperbrew- thats basically what i have in mind at the moment. Even if i only cut a week off the carb time, its worth it to me. I think I'll give it a shot, I just want to see. I realize it wont force carb like normal (if it were cold) but it HAS to be faster under all that pressure than natural carbing. I'll make sure to let you guys know how it goes. so the schedule as of now is:
carb at maybe 20-30psi for 2 weeks.
transfer with BMBF or counter pressure filler if i have the time to put it together.
cap away and see how it holds the carb.
*a thought* - i know warm liquids dont carb as quickly or well as cold ones. but they still do with time right? i mean natural carbing is at 70-ish and they hold carb just fine no?

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Old 07-17-2008, 08:39 PM   #10
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Quote:
Originally Posted by ThatFishGuy View Post
yooperbrew- thats basically what i have in mind at the moment. Even if i only cut a week off the carb time, its worth it to me. I think I'll give it a shot, I just want to see. I realize it wont force carb like normal (if it were cold) but it HAS to be faster under all that pressure than natural carbing. I'll make sure to let you guys know how it goes. so the schedule as of now is:
carb at maybe 20-30psi for 2 weeks.
transfer with BMBF or counter pressure filler if i have the time to put it together.
cap away and see how it holds the carb.
*a thought* - i know warm liquids dont carb as quickly or well as cold ones. but they still do with time right? i mean natural carbing is at 70-ish and they hold carb just fine no?
Well, I meant to prime the keg with priming sugar first, and then it WILL carb at room temperature, but in about 2 weeks. Then, you can chill it (either in the fridge or ice it down), and then bottle via the BMBF. Then, no sediment in bottles, and carbonated apfelwein.
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