Force Carb / Bottling in room temp.

skylarsutton said:

I'm looking for some feedback from anyone who force carbs and bottles at room temp. My first two attempts resulted in flat beer. After reading up on it, I think I overcarbonated.

Most of the thread on the forum seems to indicate that it's scandalous to do this at room temp - I just wanted to hear from some folks who do this succesfully.

For ref., "room temp" = 55 to 65 degrees in my basement. I carbonate using the slow method (pick the desired PSI and just wait it out), and bottle with a Bleichman Gun.

Last attempt was a light Ale, set to 25 PSI for 1 week - then lowered to 10 PSI for bottling. All done at room temp.

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skylarsutton said:

Last attempt was a light Ale, set to 25 PSI for 1 week - then lowered to 10 PSI for bottling. All done at room temp.

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Netflyer said:

So your beer IS carbonated prior to your 'gunning' it into your bottles? Wouldn't over carbonation produce non-flat beers, yours are flat right?

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YooperBrew said:

I'd keep it at 25 psi until fully and completely carbed up- probably about 2 weeks or so. Then, using cold bottles, turn the pressure down to 2 psi or just enough to push the beer out. Are you using a beergun, or a homemade bottle filler?

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