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View Poll Results: How do you Carb.
Bottle with sugar 55 52.38%
Bottle with DME 7 6.67%
Keg - Forced 36 34.29%
Keg - Prime DME/Sugar 3 2.86%
Other 4 3.81%
Voters: 105. You may not vote on this poll

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Old 02-06-2007, 06:52 PM   #1
Orfy
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Carbonation
How do you do it in the main?

I have kegs and CO2 but I can't see a reason not to prime.
If I had a party coming up and needed beer for a short deadline then I'd force carb.
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Old 02-06-2007, 06:54 PM   #2
DesertBrew
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Force CO2 for my keggers, corn sugar for my bottles. I am so not Reinsghbot (or whatever the heck the spelling is).

 
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Old 02-06-2007, 06:59 PM   #3
DesertBrew
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<insert lightbulb over head>

Why don't I naturally carbonate my kegs in queue? They sit there pressurized but flat, waiting to be tossed in the kegger and then I wait 5+ days for them to carb up before I can have a pull! (yes, I'm talking to myself again Orfy).

 
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Old 02-06-2007, 07:03 PM   #4
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With all the beer that I brew, I don't have room to keg. Bottles it is. And I carb with corn sugar mostly, just because it's much cheaper than DME.
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Old 02-06-2007, 07:06 PM   #5
rdwj
 
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I go C02 all the time. I almost never bottle, but when I do, it's with a beer gun
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Old 02-06-2007, 07:22 PM   #6
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when I bottle I like to use Kraeusen. Though it is a motre complicated process I like the consistent results that I get from it. The bottles are usually fully carbonated after 1 week and I can easily change the yeast if I want to. The latter seems to make a difference for wheats.

I once made an experinemt where I compared different priming agents (table sugar, corn sugar, DME, gyle and kraeusen) and couldn't really find a difference in taste.

Due to a limited number of kegs I only use the kegs for my lagers. I transfer from the primary to the secondary/lagering keg when about 2*P fermentable sugars are left and/or add Kraeusen. I then let the fermentation carbonate the beer and vent excessive pressure. I like this method as it gets me the yeast necessary for lagering and once lagering is over the beer is transfered to a serving keg and ready to go.

I'm not sure if the more complicated process makes a difference in the final taste, but at least it works well for me from a technological point of view.

Kai

 
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Old 02-07-2007, 03:10 AM   #7
david_42
 
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Kegs: Forced, primed and REAL. [which is to say leaky keg]
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Old 02-07-2007, 03:34 AM   #8
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carb drops because they're easy - I can bottle straight from secondary.
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Old 02-07-2007, 11:10 AM   #9
wild
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I bottle my big beers and keg the rest except for an occasional real ale. If I'm not in a hurry for a keg, I'll condition otherwise I force carb. I rarely use corn sugar, mostly DME, honey, or BCS.

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Old 02-07-2007, 11:24 AM   #10
JnJ
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I bottle with sugar for now, but once I pickup my CO2 bottle (getting filled) I'll be force carb'ing.
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