Originally Posted by gavball6
I am sure this has been asked and answered a bunch of times, but I am having no luck using search to find the answer.
Is it okay to bottle from my keezer (using Bowie Adapter) and then letting the bottled beer rise to room temperature? I have to believe the answer is "yes" and that it must be common when submitting beers to competitions.
Anyone experience off flavors? Loss of carbonation? Any comments on shelf-life?
Walk into any bar in the area with a growler and ask for a fill up. They walk over to the tap, fill it (hopefully) very full, and close the lid. That's just about what you are doing bottling from a keg (it's not, but it's close). You don't hear to much about "deadly growler explosions" in the news....
If growlers / bottles / cans did not hold the pressure of a properly carbonated beer when it warms up, your local supermarket would likely have a major cleanup on its hands.
Yes yeast can get going in the bottle. Yes if you put a bit too much sugar in and then nuked things to 32.01 degrees, it will get going again. That's a beer making mistake and not the poor bottle's fault. If you make the beer properly you will be fine.
For the absolute in safety, bring the whole keg up to room for a couple of days at the end of the carbonation process. The yeast will do their thing in the keg rather than in the bottle. Check pressure ($9 gauges on kegs can be a handy thing) and move on....