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Home Brew Forums > Home Brewing Beer > Bottling/Kegging > How many of you bottle & keg the same batch?
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Old 10-12-2012, 11:42 PM   #11
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well i just bottled and i decided to charge the whole five gallons with priming sugar. i worked out the Ounces and got just enough bottles to fill while having enough for my keg. so i primed the five gallons, began bottling, filled the keg. i filled the keg to 10 psi i hope thats enough to seal the keg while allowing the sugars to be eaten by the yeast.

thank you for your input!
VERY high probability that the keg will be over carbonated. You use far less sugar IF you're going to carbonate a keg that way. Just look at the different calculation sites/tools and you'll see what I mean.
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Old 10-12-2012, 11:45 PM   #12
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VERY high probability that the keg will be over carbonated. You use far less sugar IF you're going to carbonate a keg that way. Just look at the different calculation sites/tools and you'll see what I mean.
hmm ok, i heard that issue from a another person. well i think ill bleed it a little in a couple days and periodically from now on to try to siphon some of that co2 out of the beer while keeping enough in the keg to seal it.
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Old 10-13-2012, 02:17 AM   #13
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I keg my beer, then just fill a half gallon growler, or several 22oz ( works good when I fly and want to take beer), or 12 oz. for beer comps. no beer gun, just reduce the pressure a little and pour. Have held these in the fridge for months and still carbed and taste great when opened.

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Old 10-13-2012, 05:14 AM   #14
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hmm ok, i heard that issue from a another person. well i think ill bleed it a little in a couple days and periodically from now on to try to siphon some of that co2 out of the beer while keeping enough in the keg to seal it.
Better off letting it fully carbonate then chill it and bleed the keg after. Just like you would to an otherwise over carbonated keg. OR just put it where you serve from and connect it up to the gas to carbonate over the next two weeks. Of course, it could be a bit sweeter than you wanted this way, but you won't have to offset the over carbonation.
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Fermenting
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On Deck: Caramel Ale
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Old 10-13-2012, 05:41 AM   #15
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I'm new to kegging this summer, and one of the things I know I'm going to want to do is to bring bottles of my homebrew to parties, events, etc... I was thinking I'd set aside about 12-18 bottles of each batch.

How many of you do that? And how do you do it? Do you fill carbonated bottles from the keg, or do you bottle condition the bottles?
Big beers like IPA or Stout or Porters go to bottles most of the time but something like Pale ale is keg all day every day. Bring a keg to party!!!! Cheers
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Old 10-13-2012, 04:09 PM   #16
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Quote:
Originally Posted by DrJekyll-HomeBrew View Post
well i just bottled and i decided to charge the whole five gallons with priming sugar. i worked out the Ounces and got just enough bottles to fill while having enough for my keg. so i primed the five gallons, began bottling, filled the keg. i filled the keg to 10 psi i hope thats enough to seal the keg while allowing the sugars to be eaten by the yeast.

thank you for your input!
That's the way I do it & the extra priming sugar does not hurt anything in the keg.
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Old 10-19-2012, 04:10 PM   #17
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Funny, I was asking myself the same question this morning when I came across this thread. So I think I'm going to just keg my brews that are fermenting but I don't have a beer gun. I've stuck a tube in my party tapper before and filled bottles that way but only for "next day" consumption. Will that do for long term or am I just wasting beer?


Edit;
Ha, ha - just read the "I don't need no stinkin' beer gun" thread. Guess I'm on the right track!

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