The most awesome mistake of my life!

So this summer I tried to make an IPA, but I over-carbed it and it had an abnormally high amount of floaties in it, so until today, it had sat in my garage fridge bottle conditioning.

Today I decided to try to filter and keg the case of bottles I have, that are now 6+ months old. I pop the caps on the case and slowly pour each bottle into my Ale Pale. Once I have the entire case of bottles in the pale I put the pale in my fridge to cold crash and settle. I leave the top off to try to kill some of the over-carbing.

Then I racked it to my secondary using the built in spout and leave the sediment in the bottom of the ale pale. I then rack the secondary to my keg. I put a mesh cloth over the end of the racking cane with a zip tie holding it in place to help filter even more of the floaties out.

I hit the keg with 15psi to seal it, then bled the Co2 out. I have it at 3psi, just enough to push the pretty much already carbed beer out the tap. I just pulled a sample. It's like a little hop party in your mouth but only mature aged beer was invited. Now I'm thinking about entering it in the local competition in January.

Dang that sounds like a ton of work, but the again this is a labor of love!!! Congrats on your awesomeness!!!!!

3psi will turn your beer flat, its not enough co2 to keep it carbed. if 10-12 psi gives your a bad pour you might need longer lines.

-=Jason=-

You might wanna drink it quickly, you are almost guaranteed some oxidation.

Other than that, congratulations on your first kludge! Mine was last year when I took a cider that I couldn't stand (too much Splenda but somehow not sweet enough). I dumped it into a carboy, froze out a bit of the water, and boom! Best apple wine I ever had.

Why did you rack it from the bottling bucket to the secondary to the keg? More racking = more oxidation.

If you have to rack make sure every vessel you rack into is purged with CO2 first. A lighter should extinguish at the lip of the carboy or bucket before you start pumping the beer in.