Don't do it man. Faucets tend to get nasties in the tip or anything forward of the seals. You want to use a fully sanitized ball lock connector, hose, and picnic tap... you know, something that soaked in starsan. If you're positive your stuff is clean, i'm sure it would work.
I've just bottled half a keg of brown that I don't like much (ie will be drinking it slowly over time). I'll try and remember to come on here and update the carb level.
The way I see it is that if it's carbed after a week of bottling like this (I'm guessing you'd have to give it a little time for the CO2 in the headspace to reabsorb) it should stay carbed as usual if the bottle is sealed fine.
I'm curious, has anyone tried one you've bottled this way several weeks later? How was the carbonation?
I've got bottles that are "several months" post bottling that I'm proud to pop and serve to company.
This really is no different than what a beer-gun does (except simpler).
Freeze your bottles.
Turn your PSI down
Fill gently
Cap within 10 minutes.
Think about a mass production bottling line. All that beer is already carb'd and speed filled. There's no reason to think that we can't preserve the same carb levels as those lightening speed bottling systems at the breweries.
Now this just makes me regret that in my recent northern brewer order (which is arriving tomorrow) I ALMOST bought a QD-beer line-picnic tap setup for portable dispensing, which would have been perfect for this. Now I'll probably have to go pay LHBS prices for the parts instead (10 bucks for a ball-lock QD anyone?)
Thanks, BierMuncher. That's the only thing that's really kept me from wanting to try this.
To help contain any spillage (cuz I like to cap on an overflow), place as many bottles as you can into a shallow 5-gallon bucket. Then you just move from bottle to bottle and then carry the bucket over to your capper.
BM - When you do this do you cap on foam (that dissipates and leaves a little headspace) or do you actually have liquid up to the cap?
I assume there is no drawback to this since the beer is already carbed and not going to get carbed up any further (like it would w/ natural carbonation/bottle priming), correct?
__________________
Roaring Bull Brewing Co.
Est. 2006
http://www.cafepress.com/roaringbull
Currently Consuming (HB): Apfelwein on Tap Troegs Hopback on Tap; Craft Bottles Fermenting/Conditioning: Up Next: Hop Trio American Wheat, Lake Walk Pale Ale In Planning Stage: Farmhouse Saison and Something Oaked.
BM - When you do this do you cap on foam (that dissipates and leaves a little headspace) or do you actually have liquid up to the cap?
I assume there is no drawback to this since the beer is already carbed and not going to get carbed up any further (like it would w/ natural carbonation/bottle priming), correct?
I like to overflow with liquid. Remember that the cane is instered to teh bottom of the bottle. I let the foam kinda spew slowly around the stopper and let the liquid slowly rise until it overflows. Much like a bottling wand, when you pull the cane, it will leave just the right amount of headspace.
There's no issue with continued carbonation once in the bottle. It (in my experience) maintains the carbonation almost exactly. Especially if you chill the bottles first.
Sweet deal... Yes, I forgot about the volume that will be removed from removing the cane... Can't wait to try this.
__________________
Roaring Bull Brewing Co.
Est. 2006
http://www.cafepress.com/roaringbull
Currently Consuming (HB): Apfelwein on Tap Troegs Hopback on Tap; Craft Bottles Fermenting/Conditioning: Up Next: Hop Trio American Wheat, Lake Walk Pale Ale In Planning Stage: Farmhouse Saison and Something Oaked.
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