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Old 12-05-2012, 03:13 PM   #11
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Quote:
Originally Posted by powerfreak View Post
As a bottler, I'm hoping the taste mellows a bit over time.
Man that is a point....

As a bottler I was patient too. As a kegger, it is SO freaking tempting to free up the fermenter and put gas to it.


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Old 12-05-2012, 03:37 PM   #12
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2013 should be the year I get a kegging setup. I still share a ton with people at work, so I don't see bottling going away completely for me.

Then again, I could just fill some bottles off the tap. Does the carbonation stay ok or do you need to add more?


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Old 12-05-2012, 07:26 PM   #13
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THAT.....is complicated.

They make a "beer gun" that purges the bottle with Co2 and then fills carbonated and you cap it and lose a little.

Only good method I have found is prime the whole batch and bottle the whole batch from the keg.

Carb tabs might be a good option. Fill the bottles with flat beer as soon as you fill the keg.
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Old 12-05-2012, 10:28 PM   #14
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Quote:
Originally Posted by cheezydemon3 View Post
THAT.....is complicated.

They make a "beer gun" that purges the bottle with Co2 and then fills carbonated and you cap it and lose a little.

Only good method I have found is prime the whole batch and bottle the whole batch from the keg.

Carb tabs might be a good option. Fill the bottles with flat beer as soon as you fill the keg.
Nope! do a quick search for "biermuncher bottle filler" "BMBF" or "we don't need no stinking beer gun" for a quick, easy, and ultra-cheap way to fill bottles from the keg with no loss of cabonation and no oxidation at all.

I regularly bottle large numbers of beers this way and store them for months without any oxidation problems.
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Old 12-06-2012, 10:52 AM   #15
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I had the same question a couple months back.
http://www.homebrewtalk.com/f14/so-w...d-math-324876/
I went with 375ml of Makers Mark in a RIS came out perfect IMO.
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Old 12-06-2012, 08:21 PM   #16
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I figured someone had, but I couldn't locate a thread. The information cheezydemon3 provided helped my figure out my Spiced Bourbon Amber bumped from 6.5% to 6.9%. I was guessing 7%, so wasn't far off.

Tasted it last night and it was quite good, but I swear that little bit of bourbon somehow makes you feel it quicker. Anyone know if that's the truth?
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Old 12-06-2012, 08:27 PM   #17
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I swear that little bit of bourbon somehow makes you feel it quicker. Anyone know if that's the truth?
No.
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Old 12-06-2012, 08:43 PM   #18
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You need to find how many ounces of alcohol are from each liquid and then divide their sum by the total volume. You'll probably kick yourself after you see it. You could also take a weighted average.
First get everything in the same units.
Code:
5 gallons x 128 ounces / 1 gallon = 640 ounces
then figure out how many ounces ( by volume in this case) are pure alcohol
Code:
 [Ounces of Beer] x [ABV of beer] = 640  x 0.05 = 32
Next do the same for the spirit you're adding( assuming 80 proof liquor, or 40% ABV)
Code:
 [Ounces of spirit] x [ABV of spirit] = 6 x 0.4 = 2.4
Now we take the weighted average
Code:
([ounces of alcohol from beer]+[ ounces of alcohol from spirits]) / [Total volume of liquid] 
= (32+2.4)/640 ~= 0.053 = 5.3% ABV
So it's a bit involved but not impossible.
I'm feeling a bit annoying, so I'll nitpick. Your math is slightly off. You didn't factor in the 6 oz to the total volume. So it's (32+2.4)/646= ~.05325, as oppose to .05375 as you've got it listed. Rounding to 5.3 or 5.4 respectively.

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Old 12-06-2012, 11:10 PM   #19
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Good point! Thanks for that Qhrumphf. That 5 thousandth could be difference between getting drunk 1 drop sooner or 1 drop later.
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Old 12-07-2012, 01:35 AM   #20
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Quote:
Originally Posted by powerfreak View Post
Good point! Thanks for that Qhrumphf. That 5 thousandth could be difference between getting drunk 1 drop sooner or 1 drop later.
Obviously in this instance it's not a major difference. If you're adding 20oz to a 2 gallon batch the difference will be more pronounced at 8.1% vs 7.5% (not that I'm saying it's a good idea to do that). So if you're going to do the math, do it right.


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