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Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Houston, we may have a problem.
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Old 07-16-2012, 03:02 PM   #11
mikescooling
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Their is a stickey about bottling keged beer, you need one of these bad boys!
http://www.homebrewtalk.com/f35/we-n...eer-gun-24678/
So cheep and works great!!!! A little pressure or a lot, it freeken works!!!

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Old 07-16-2012, 10:05 PM   #12
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Thanks for the reply, however, I am not bottling kegged and carbonated beer, merely using the keg as a bottling bucket. I mentioned this in the original post.

anyone else?

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Old 07-16-2012, 10:21 PM   #13
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Well, I don't see any real good reason why it won't work, but then again, I never was too bright.

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Old 07-16-2012, 10:53 PM   #14
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If you just did one hit of gas to purge and didn't leave the gas on for several days then the beer is not carbed. More than likely a temp change released some of the disolved co2 from the beer and left the keg pressureized. When you released the pressure even more dissolved co2 came out, leaving you beer with actually less carbonnation than it should have at its current temp

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Old 07-16-2012, 10:58 PM   #15
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Step 1, taste the beer. Is it carbonated and if so, how much?
step 2, Adjust priming amount as needed.

Otherwise you can wait, pull the relief valve every few hours, then proceed as planned when there isn't much/any CO2 left. I hope you have a good sealing lid, though. WOuldn't want anything getting IN.

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Old 07-17-2012, 02:10 AM   #16
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Quote:
Originally Posted by JeepDiver View Post
If you just did one hit of gas to purge and didn't leave the gas on for several days then the beer is not carbed. More than likely a temp change released some of the disolved co2 from the beer and left the keg pressureized. When you released the pressure even more dissolved co2 came out, leaving you beer with actually less carbonnation than it should have at its current temp
As mentioned before, the pressure in the keg was in the keg for the entire dry hop (10 days).

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Step 1, taste the beer. Is it carbonated and if so, how much?
step 2, Adjust priming amount as needed.

Otherwise you can wait, pull the relief valve every few hours, then proceed as planned when there isn't much/any CO2 left. I hope you have a good sealing lid, though. WOuldn't want anything getting IN.
you can taste beer and know how much residual co2 is in suspension?
I'm impressed.
I however, cannot... which is why the later option is what Ill have to do... I'm just wondering if anyone has done this, and/or has any suggestions on best way to proceed, pitfalls, etc.
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Old 07-17-2012, 05:28 AM   #17
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Quote:
Originally Posted by HItransplant

As mentioned before, the pressure in the keg was in the keg for the entire dry hop (10 days).

you can taste beer and know how much residual co2 is in suspension?
I'm impressed.
I however, cannot... which is why the later option is what Ill have to do... I'm just wondering if anyone has done this, and/or has any suggestions on best way to proceed, pitfalls, etc.
I can taste not enough carbonation (generally one volume)versus no carbonation, versus average carbonation (around two volumes).that's close enough for me
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Old 07-17-2012, 06:24 AM   #18
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Quote:
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I can taste not enough carbonation (generally one volume)versus no carbonation, versus average carbonation (around two volumes).that's close enough for me
well I can do that... but I wouldn't feel comfortable priming a batch with sugar based on 0, 1, or 2 volumes... not when I measure my priming sugar by grams.

..
.

oh well.... I guess Ill just see what happens.

cheers
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Old 07-17-2012, 07:07 AM   #19
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Relax buddy, we're only here to help...

If you want to knock all the gas out of solution fast, hook your gas line up to the beer out post, pull the relief valve and let CO2 bubble up through the beer for a minute. That will knock your tiny bit of CO2 out of solution and you can bottle right away. It's a great trick for overcarbed serving kegs: a couple of seconds of bubbling will significantly reduce the carbonation level.

Edit: I firmly believe that the CO2 you have in solution from dry hopping a fully-fermented beer in a closed system is negligible. I'd save my gas/time and just prime as usual.

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Old 07-17-2012, 01:32 PM   #20
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Quote:
Originally Posted by HItransplant

As mentioned before, the pressure in the keg was in the keg for the entire dry hop (10 days).
How much pressure and was gas hooked up the whole time. If you hit a keg with 30-50 OSI and unhook the gas you will end up with .000?? Vols of co2. Not enough to matter. You do realize that if you ferment beer even in an open container there is going to be dissolved co2 in it right?
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