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Old 07-10-2013, 10:55 AM   #2721
brewguyver
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Quote:
Originally Posted by wailingguitar

Carbonated beer can still be filtered, so that isn't an issue. Krausening and spundig were especially popular techniques due to their efficiency. With krausening you have the advantage of not having to use an outside CO2 source, which saves money. With spundig, you have the added advantage of being able to turn beers over quicker. Both processes are very practical and economical on the large scale
Can carbed beer really be filtered without pulling the CO2 out? From what I've seen, the filter acts like one giant nucleation site and rips most of the CO2 out of solution. The off gassing also serves to decrease filtering effectiveness.

Then again, I don't know many home brewers that have the BMC budget.
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Old 07-10-2013, 11:30 AM   #2722
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So long as it is still under the proper pressurefor the volumes of CO2, it should stay dissolved in solution.

 
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Old 07-10-2013, 11:40 AM   #2723
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I would think you would lose some co2 unless you raised the pressure higher than your intended pressure, had the pressure at your intended pressure on the finished side of the filter, and had a reliable way to slowly release pressure as the beer transfers into the finished keg.

 
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Old 07-10-2013, 01:13 PM   #2724
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Quote:
Originally Posted by n240sxguy View Post
I would think you would lose some co2 unless you raised the pressure higher than your intended pressure, had the pressure at your intended pressure on the finished side of the filter, and had a reliable way to slowly release pressure as the beer transfers into the finished keg.
I believe they fully carbonate the beer naturally, and then use external CO2 to push is through the filters, otherwise a lot of the CO2 would be removed by the filtering process. So technically, it is naturally carbonated, BUT they do use extra CO2 to replace any that is lost/prevent it from being lost, during the filtering process
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Old 07-10-2013, 01:31 PM   #2725
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Quote:
Originally Posted by pjj2ba

I believe they fully carbonate the beer naturally, and then use external CO2 to push is through the filters, otherwise a lot of the CO2 would be removed by the filtering process. So technically, it is naturally carbonated, BUT they do use extra CO2 to replace any that is lost/prevent it from being lost, during the filtering process
Gotcha. Most important would be making sure you weren't dropping pressure much across the filter, which is where your co2 would come out. Just have to have back pressure.

I go from one keg through a 1 micron whole house filter, and into another keg sitting at atmospheric pressure. To do it after it was carbed up, I would put 12psi of co2 on the receiving keg, push the beer with 15psi and slowly release from the receiving keg to allow it to transfer.

 
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Old 07-10-2013, 01:44 PM   #2726
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Quote:
Originally Posted by GrogNerd View Post
Bud/Light is krausened
I saw that on a history channel show about brewing. I was very surprised to Learn that they naturally carbonate

 
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Old 07-10-2013, 01:47 PM   #2727
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I still struggle finding better terms than "light" or "dark" when trying to describe a beer's color.
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Old 07-10-2013, 01:48 PM   #2728
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Did I just learn something? Are krausening and priming one and the same? I might be a veteran ranter/jack-off but Im still a noob brewer.
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Old 07-10-2013, 01:56 PM   #2729
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Yup,they're the same.
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Old 07-10-2013, 02:04 PM   #2730
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Good stuff.
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