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Old 09-29-2012, 11:09 PM   #1
zentr
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Oct 2011
Remsen, New York
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I bought a keg this last spring and I have been using that. But I also want to have a six pack bottled so that I can send the beer to competitions. What is a good method for doing this?

Sure, a Blickmann Beer Gun would be great, but I would rather not spend that much at the moment.

Do I just fill bottles from keg (just after kegging), then add priming sugar of some amount to the bottles?

Surely some people must do this. Thanks!



 
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Old 09-29-2012, 11:12 PM   #2
Double-R
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Mar 2010
Newburgh,NY
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I made this, believe me it works..
http://www.homebrewtalk.com/f35/we-n...eer-gun-24678/


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Old 10-01-2012, 10:37 PM   #3
zentr
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Oct 2011
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That sounds like an excellent process! Thanks so much. I'm going to use that.

 
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Old 10-01-2012, 10:43 PM   #4
moviebrain
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Nov 2010
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I shove a 8-10" length of siphon tubing on the end of my cobra/picnic tap and cap on foam. Filling from the bottom is the best plan to reduce foaming and oxy-absorbing caps. I've never had a single note back on a scoresheet indicating oxidation when I submitted a keg conditioned beer to contest in bottles.

 
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Old 10-01-2012, 11:42 PM   #5
r2eng
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Mar 2008
Eagle, Idaho, Idaho
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As was posted above:

http://www.homebrewtalk.com/f35/we-n...eer-gun-24678/

Been doing this for years, bottling cases and cases, entering comps (NHC finalist 4 times) and long term storing, etc. AWESOME.
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Old 10-02-2012, 01:42 PM   #6
kombat
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How long does a bottled beer stay "fresh" when bottled using this method? Are we talking days? Weeks? Months, daresay?

 
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Old 10-02-2012, 01:59 PM   #7
AnOldUR
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Got an Old Ale that just keeps getting better after two years in the bottle using the WNNNSBG method.

 
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Old 10-02-2012, 02:02 PM   #8
r2eng
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As I said, years. Unless your capping job is bad, which is a problem no matter the carb'ing method.

I have stouts that are 4 years old - still solid
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Old 10-02-2012, 02:07 PM   #9
stratslinger
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One other option, depending on how much you have in your fermenter, is to fill up a six pack from the fermenter and then drop a Cooper's carb tab into each bottle, then put it away to condition just like any other bottle conditioned beer, then keg up the rest. I've found, with my last several batches, I've had enough to get a full 5 gallons into the keg and still get another 4-6 bottles to boot. It's nice to have the carb tabs on hand, rather than dumping that four pack or sixer down the drain.

 
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Old 10-02-2012, 02:12 PM   #10
cooper
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Dec 2009
OFallon, IL
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Quote:
Originally Posted by moviebrain View Post
I shove a 8-10" length of siphon tubing on the end of my cobra/picnic tap and cap on foam. Filling from the bottom is the best plan to reduce foaming and oxy-absorbing caps. I've never had a single note back on a scoresheet indicating oxidation when I submitted a keg conditioned beer to contest in bottles.
Do you also have the stopper for the top of the bottle to keep the pressure up or do you just fill it from the bottom at really low pressure?



 
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