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Old 12-15-2012, 02:31 PM   #81
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When I drink a beer, I always rinse it like mad 3-4 times with hot water and check it for stuck debris or yeast. This way I never have to clean them and I can use the Vinator with a bottle tree in about 15 minutes for 45 bottles. I use OxySan and push the Vinator at least 5-6-7 times per bottle.

500ml bottles are heavy enough to let the filler in without fear to tip it off and big enough to leave me enough time to take the previous bottle, pick a SANITIZED cap from a little 2-cup tupperware full of OxySan, and bench-cap the bottle before the filling is over on the next one. Of course that implies my bottling bucket is on a higher ground so that I can work at my level and let the filling bottle sit on the table.

It works with 330ml bottle but I have to work very fast and the bottle can tip off so I'm thinking of something to secure the bottle being filled. A simple rolled towel might do the trick...

I don't like the action of bottling but I love bottled beers and how much better a strong beer can age in bottles...

B-)

(for the few "unproper" bottles, I just clean them with a 24h soak in oxyclean like everyone else)

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Old 12-15-2012, 03:18 PM   #82
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Quote:
Originally Posted by Bulls Beers View Post
Bottling sucks..Why fill 50, when you fill one. I have a bottle filler and fill some once in a while, but Kegging is where it's at....
How well does your keg system serve saison at 3.5-4 volumes CO2? My bottling routine is rather streamlined and I can keg up 12 gal of a beer with a friend in VERY short order. Then again I use pressurized bottling with a keg and turn my regulator way down and keep a constant flow on my bottling wand. In addition I use a bottling tree with a vinator for sanitizing the bottles which makes bottling that much easier. I use kegs for bottling and I have found that cleaning the keg and ensuring it's properly sanitized/clean is a majority of my setup for bottling. Plus bottling makes it easier to age beers longterm.
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Old 12-15-2012, 03:39 PM   #83
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Quote:
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How well does your keg system serve saison at 3.5-4 volumes CO2? Plus bottling makes it easier to age beers longterm.
If I ever serve that style, I'll let you know..I have a chest freezer for conditioning 6 kegs at a time. No worries about aging. Plus, the beers I brew don't need to be lagered longer that 2 or 3 months..
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Old 12-15-2012, 04:09 PM   #84
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Quote:
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If I ever serve that style, I'll let you know..I have a chest freezer for conditioning 6 kegs at a time. No worries about aging. Plus, the beers I brew don't need to be lagered longer that 2 or 3 months..
Decoctions are easy but bottling is a PITA? Different strokes for different folks.
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Old 12-15-2012, 04:15 PM   #85
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Well that does illustrate a huge difference between the "I hate bottling" crowd and the "I love bottling crowd". I have a feeling the keggers most typically make standard English, German and American styles of beers. I make lots of Belgian beers and sours. So bottling is almost a necessity to me because I don't need/want a keg of 11% dark strong. However having three cases of bottles is just fine in my book.

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Old 12-15-2012, 09:36 PM   #86
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Quote:
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How well does your keg system serve saison at 3.5-4 volumes CO2?
Secondary regulator


Set one to 3.5-4 and the other to your normal carb level, maybe 2.5ish.
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Old 12-16-2012, 10:51 PM   #87
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I ordered me three cases of 22 oz bombers, so I should be in good shape for my next two batches to bottle next weekend.

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Old 12-16-2012, 11:08 PM   #88
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I started off keggging and have really got into bottling lately.

I agree with the OP, there is something very satisfying about bottling. It's quite rewarding to patiently let the bottles carb and condition. Hearing that hiss when they open. Every bottle seems like a little bit more of a treat than pulling a pint from the keg. It's a bit of an art to nail the carbonation as well.

Cheers!

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Old 12-18-2012, 01:20 AM   #89
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Quote:
Originally Posted by smokinghole View Post
Well that does illustrate a huge difference between the "I hate bottling" crowd and the "I love bottling crowd". I have a feeling the keggers most typically make standard English, German and American styles of beers. I make lots of Belgian beers and sours. So bottling is almost a necessity to me because I don't need/want a keg of 11% dark strong. However having three cases of bottles is just fine in my book.
I have a couple 5 Belgian beer 1 lambic, 2 saisons, 1 double, 1 triple. Not a issue as I have 12 taps. Not against bottling just have things I would rather do then bottle, as long as your making beer that's what matters
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Old 12-18-2012, 01:35 AM   #90
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I bottle a lot more than I keg

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