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he says it's good for a few days but i think i'll take your advice since it doesn't sound that complicated, as a few of the batches might be a week till consumed. thanks again.

the guy at dan's homebrewing says you can fill bottles of carbonated beer straight out of the keg, he doesn't know about this counter-pressure system of filling them... is this a new type of keg or is his method not the same?

interesting about elevation flattening a beer quicker, i'll definitely report back.

also, we have an empty deep freeze so that could possibly fit 3 carboys at once. that wouldn't take 8 hours then though would it?

thanks so much guys this is all very solid advice. i'm going to try this counter pressure filling into plastic pop bottles with classy labels. we'll still chill it in glacier ice as that would be functional and pretty neat. so, this sediment... you're talking about some remaining dead yeast...

also... if i'm carbonating a couple of days before it's flown up for the festival, do i need to bother with PET bottles at all? can i just use clear plastic if there's no storage?

ah yes, i've read a bit about counter-pressure filling, that might be the ticket. as flying up the CO2 tank and corny kegs would cost money just because of the extra weight. PET bottles cost money too though but might be worth it for ease of use. also... could i then just buy one corny keg...

thanks a lot for the vancouver tip, i might go that route. as for settling, i'm speaking more of if i naturally carbonated the batch, then i'd need like a week i'm guessing. plus getting everybody to pour their beers properly might be quite the task. but i think some way of carbonating...

Hi HBT, I've gotten lots of useful information from these forums over the past winter as I've made batches of dark beer, light beer, red wine, white wine, blackberry wine, cider and mead... however I can't find a suitable answer to my big current dilemna so I thought I'd ask for some specific...