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Old 08-06-2008, 11:13 PM   #11
carnevoodoo
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May 2007
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Oh, and I use a Blichmann Beer gun. And I love it.

 
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Old 08-06-2008, 11:36 PM   #12
RLinNH
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Quote:
Originally Posted by carnevoodoo View Post
Oh, and I use a Blichmann Beer gun. And I love it.
So this beer gun, I just hook it up to my keg, and I am off to the races?
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Old 08-07-2008, 12:16 AM   #13
Saccharomyces
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I'm planning on kegging my xmas beer, priming it with sugar, charging the keg to 30PSI to set the seals, and forgetting it is in my closet until December. When it's ready to go, I'll bottle it using a BMBF.
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Old 08-07-2008, 12:28 AM   #14
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I carbed my RIS in the keg for 4 months it is a great beer. Then I bottled the rest of it and will age it for 1 year and see how it changes
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Old 10-10-2010, 06:11 AM   #15
hmmmbeer
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Feb 2010
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This raised some questions for me. I am planning on aging an Oktoberfest for 6 moths (while I'm deployed) and its a lager (duh), I can still age a lager in the fridge in the keg with it presured to keep the seals locked...right?

 
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Old 10-10-2010, 06:33 AM   #16
curlyfat
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May 2010
Wyoming
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I say age your beer carbed, then you can sample anytime you feel the need.

I brewed an RIS in February. I entered it (bottled off a keg) in the NHC this spring (scored 35..meh), and had the last glass a month ago. In six months it went from young, to great, to bland. So, I think even with big beers, sample as you go, and don't assume that it'll be better at 24 months than it was at 4 months. Although, to be fair, I've never let a beer "live" longer than one year. Maybe I'm missing out.

 
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Old 10-11-2010, 04:13 PM   #17
hmmmbeer
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Quote:
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I am thinking it'll be ready in about 24 months.
After 24 moths that beer better turn out how Megan Fox looks.... AMAZINGGG!!!!!!

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Old 10-11-2010, 08:22 PM   #18
jlpred55
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Aug 2008
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I usually just figure out what temp I am going to cellar at and hit it with up to 50-60 psi (depending upon temp) to seal and sit it aside. That way some of the beer will carb from that high pressure. Then when you are ready, throw it into the kegerator and put your serving pressure on it. Should be balanced and ready in a week or so.
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Old 10-14-2010, 05:43 AM   #19
mummasan
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Feb 2007
O'ahu
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I have a big beer that has been sitting in a keg at room temp for four months. After racking it to the keg, the yeast woke up and this batch could have carbed naturally. I didn't let it because I wanted it to age without carbing so I pulled the relief valve frequently, until the activity subsided.

It is now in the kegerator waiting for me to bottle it. When I'm ready, I'll probably bottle the way I always do, with BMBG method. The bottles will age at room temp.
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Old 10-15-2010, 06:04 AM   #20
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I'm actually on a bit of a high gravity kick right now brewing a RIS, Mega Barley Wine (14% ABV target), and a Belgian Strong Dark which will be brewed and stored for a year in cornies in the basement. Next year I'll rack them off any sediment, add fresh yeast and priming sugar, and then beer gun them. This way I'll consistently have a steady steam of high ABV ages beers for consumption and competitions.

 
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