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Old 08-15-2014, 03:32 AM   #121
opiate82
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Originally Posted by LovesIPA View Post
My process is almost exactly the same as yours, right down to the fog in the keg and using the partially removed bucket lid to trap the autosiphon in place. When you have submitted your hoppy pale ale to competitions, was it bottle conditioned? Or was it served out of a tap? I can make great bottled beer, but as we know, bottling sucks.
I use a Blichmann BeerGun for filling bottles off a keg. Purge the bottle for 5 seconds with CO2 then fill. Generally I let each bottle foam over slightly then cap. I use oxygen-scrubbing caps.
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Old 08-15-2014, 04:44 AM   #122
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It makes no sense to me how two brewers can follow the same process and it works for one and not the other.

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Old 08-17-2014, 02:14 AM   #123
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They're called "variables"
...and history has proved they can be very hard to manage.

I still intend on trying your beer the next time I pass through Sacramento

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