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Old 12-16-2007, 10:25 PM   #1
SenorWanderer
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i don't yet have a a kegerator, just a cylinder and regulator, a few cornies, and everyone's favorite DIY bottle filler. so i'm wondering what happens when i achieve my desired volumes of CO2 in my keg at room temperature, bottle, and then put the bottles in the fridge. do i have to worry about the temperature changes? what if i carbonate a keg at room temperature, and then put it in the fridge. i'm guessing all i have to do to serve it is release the pressure and re-attach the CO2 at serving pressure?

thanks!

 
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Old 12-17-2007, 01:17 AM   #2
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If you force carbonate at room temperature, bottle & then chill, you'll have flat beer. Regardless of how careful you are, the beer will degas during the fill.

A better idea is to prime, fill bottles and put the rest in the keg.
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Old 12-17-2007, 01:46 AM   #3
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Beer absorbs more CO2 at colder temps, so carbing at room temperature is undesirable.

Either chill the kegs while carbing or prime like David suggested and chill before serving. Just remember to pull off a pint or two of yeast sediment if going that route.


 
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Old 12-19-2007, 01:23 AM   #4
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thanks for the advice. i just racked into a keg and was planning on putting it and the gas into the fridge to carb, but the cylinder won't fit. so what if i carb at room temp (at 31 psi), then purge the pressure, re-pressurize to the pressure i'd need at fridge temp (13 psi) and put the the keg in the fridge. after a day it should be cold AND have the correct volume of CO2, and then i could bottle!? please let me know if this will work!

thanks

 
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Old 12-19-2007, 01:15 PM   #5
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You wouldn't need to depressurize before you put it in the fridge, it would take care of that for you as it cooled. Otherwise, that sounds like it should work.

 
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Old 12-19-2007, 01:49 PM   #6
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Try putting the keg in the fridge for a day so that it gets nice and cold, take it out, hook it to your line, set the pressure, shake it every few minutes for about half an hour, and then disconnect the gas and throw the keg back in the fridge. Check it in a couple of days, and it should be about what you are looking for.
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Old 12-19-2007, 04:09 PM   #7
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isnt it cold outside in Colorado?
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Old 12-19-2007, 05:27 PM   #8
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It also helps to put a liquid fitting on your gas line and attach to the liquid post. That forces the CO2 to bubble up through the beer for more efficient dissolving while you shake. After you are done shaking, replace the gas fitting and leave the gas hooked up to the gas post.


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Old 12-19-2007, 05:28 PM   #9
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You need DAYS of consistent CO2 pressure to force carb.

if you put it on 12psi, remove the gas and chill it, the beer will absorb a little CO2, and will still be flat as piss.

You'd have to re-pressurize the corny 5-6 times a day, for 2 weeks, to get nice even carbonation.
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Old 12-19-2007, 06:36 PM   #10
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Quote:
Originally Posted by david_42
If you force carbonate at room temperature, bottle & then chill, you'll have flat beer. Regardless of how careful you are, the beer will degas during the fill. A better idea is to prime, fill bottles and put the rest in the keg.
So then .... I am confused. Does this mean counter-pressure bottle fillers are bad? The majority of why I am about to switch to kegging is so that I never have to prime and fill with a traditional filler again. I loved the look of BM's homemade filler, and thought it was a great replacement.

Maybe I just misinterpreted what you're saying, can you expand?
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