Bottling After Pressurized Fermentation

[SilverZero]

Hi all, I've recently started fermenting in a Sanke keg with a spunding valve. I love the technique, it's a great little twist to the process. I get bored easily. Anyway, normally I keg, and I've got my counter-pressure transfer system fairly dialed, but I'm now in a position where I need to bottle a large batch for a wedding.

Does anybody have any tips on either counter-pressure bottling or releasing pressure after primary and then calculating the proper amount of residual CO2 for priming sugar after a pressurized fermentation?

 

[WortMonger]

Here ya go! Glad you like the pressurized fermentation technique. Post in the thread so we can get even more people involved if you would.