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Old 06-15-2013, 06:28 PM   #1
DogHouseBrew
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I have 3 different brews that I put into kegs and have on tap. I would like to take a few of them to a local competition and was wondering if I put into bottles and added a little sugar so it would carbonate/keep its carbonation if that would effect the flavor of the beer in any way?

The competition will be at the end of August

Thanks for the help!

 
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Old 06-15-2013, 06:34 PM   #2
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Don't add any sugar. If it's already on tap, that means it's already carbed and probably nice and clear. There won't be enough yeast left to consume the priming sugar and you'll end up too sweet. Just bump up the pressure on the beer you want to enter in the competition and over carb it a little. When you bottle from the keg, you'll lose a little carbonation while dispensing and a little more if you leave some headspace in the bottle. By over carbing, you'll compensate for this. Do a search for bottling from kegs/taps for tips and tricks.
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Old 06-16-2013, 07:49 PM   #4
SpeedYellow
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I found the "we don't need no stinking beer gun" method far too complicated. Just jam a 1-foot length of beverage tubing into your tap and turn the pressure down a few psi. Helps to keep the bottles ice cold, like literally in an ice bath while you pour. If your tubing doesn't fit, just shave off a chamfer on the edge.

 
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Old 06-16-2013, 07:51 PM   #5
SpeedYellow
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Quote:
Originally Posted by BBL_Brewer
Don't add any sugar. If it's already on tap, that means it's already carbed and probably nice and clear. There won't be enough yeast left to consume the priming sugar and you'll end up too sweet. Just bump up the pressure on the beer you want to enter in the competition and over carb it a little. When you bottle from the keg, you'll lose a little carbonation while dispensing and a little more if you leave some headspace in the bottle. By over carbing, you'll compensate for this. Do a search for bottling from kegs/taps for tips and tricks.
Great point about over carbonating a bit beforehand. How much seems to work? Like +2 psi?

 
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Old 06-17-2013, 02:52 AM   #6
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Quote:
Originally Posted by SpeedYellow View Post
Great point about over carbonating a bit beforehand. How much seems to work? Like +2 psi?
Yeah, 2-4 psi should work ok. Kind of depends on how long you let it carb and how you bottle it. The better your technique, the less carbonation you'll lose.
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Old 06-17-2013, 01:01 PM   #7
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Quote:
Originally Posted by BBL_Brewer

Yeah, 2-4 psi should work ok. Kind of depends on how long you let it carb and how you bottle it. The better your technique, the less carbonation you'll lose.
I'm sure the amount of carbonation lost to the bottle is calculable. Maybe I'll post a new thread.

 
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Old 06-17-2013, 04:19 PM   #8
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I got a question.

If you bottle from a cold keg, can you let the bottled beer warm back up to room temp and store it?

I'm thinking about brewing some high gravity beers and don't want to take up the space in my kegerator with something I'm only gonna drink on occasion. Plus I like to bottle samples for my co-workers to try.

pb --- a kegger kinda guy

 
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Old 06-18-2013, 08:20 PM   #9
brewinginnc
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If you bottle off of a keg do a test bottle first. I had a southern english brown at about 1.5 -2 volumes and bumped it up 2psi for bottling and it was overcarbed. Not so much of a problem with higher carbed beers

 
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Old 06-18-2013, 09:06 PM   #10
Yooper
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Quote:
Originally Posted by plumber_bob View Post
I got a question.

If you bottle from a cold keg, can you let the bottled beer warm back up to room temp and store it?

I'm thinking about brewing some high gravity beers and don't want to take up the space in my kegerator with something I'm only gonna drink on occasion. Plus I like to bottle samples for my co-workers to try.

pb --- a kegger kinda guy
Yes. Once bottled, you can store it at whatever temperature you want- just like when you buy bottled beer from the store.
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