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Old 12-24-2011, 10:40 PM   #1
GreenDragon's Avatar
Dec 2010
Wichita, KS
Posts: 434
Liked 4 Times on 4 Posts

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.
Keg 1 : Castle Dea Oatmeal Stout
Keg 2 : What About Bock
Bottled: Summer Dea Wheat

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Old 12-24-2011, 10:53 PM   #2
Apr 2010
Lancaster, CA
Posts: 68
Liked 2 Times on 1 Posts

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

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Old 12-24-2011, 11:16 PM   #3
Flomaster's Avatar
Nov 2010
Orange, Ca
Posts: 2,149
Liked 38 Times on 35 Posts

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.


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Old 12-24-2011, 11:49 PM   #4
Jun 2010
Hagerstown, Maryland
Posts: 262
Liked 9 Times on 9 Posts

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.

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Old 12-25-2011, 02:00 AM   #5
Adjunct of the Law
Airborneguy's Avatar
Sep 2009
Isle of Staten
Posts: 10,886
Liked 856 Times on 626 Posts

Why did you rack it from the bottling bucket to the secondary to the keg? More racking = more oxidation.
Bottled: Atonement Brown Porter

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Old 12-25-2011, 02:05 AM   #6
helibrewer's Avatar
Nov 2011
Santa Rosa, CA
Posts: 3,813
Liked 326 Times on 275 Posts

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.
Something is always fermenting....
"It's Bahl Hornin'"

Kegged: Bourbon Barrel Imperial Stout
On Deck: German Lager

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