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  1. billc68

    We no need no stinking beer gun...

    true, but you could easily rig something up. Either squirt a little in the bottle or place all of your bottles in a tub with some dry ice, CO2 is heavier than air and will fill the bottles. I wonder if you could put sterilized bottles in a tub, with a lid and airlock and have CO2 pumped in...
  2. billc68

    Grolsch bottle maximum carbonation

    Call mythbusters...
  3. billc68

    Natural carbination in Corny

    I have force carbbed and natural carbbed (using the full amount of sugar) both worked great both had some sediment (natural had a little more of course) but yes, a great way to carb if there is no room in your fridge, plus you can tap that keg almost immediately after placing it in the fridge...
  4. billc68

    Grolsch bottle maximum carbonation

    They look pretty thick and sturdy, but I have never had a bomb in any bottle, so i can't say.
  5. billc68

    Applying panneling on sides of keezer???

    I did it, not knowing any better, no issues yet. Just starting to get hot around here, however they Keezer is so much more effecient than a Freezer, I am sure it makes little difference. I do like that idea of allowing an air space, I did not.
  6. billc68

    We no need no stinking beer gun...

    I am wondering if instead of the picnic tap and racking can, you could just attach a bottling cane to 7ft of line and the stopper of course. OR can the stopper too but pre-fill your bottles with a little CO2. I was thinking you could just blow a little cO2 in each bottle or toss a bunch of...
  7. billc68

    Keg Force Carbing Methods Illustrated

    NOW, what is the easiest way to set both a lager and ale at the same time, with the lager slightly more carbonated? I read something about line length somewhere. Or any combination for brews or soda or sparkling wine etc.
  8. billc68

    Filling up 2-Liter bottles w/ force-carbed beer

    I get that, I just meant the process, not necessarily the bottle itself.
  9. billc68

    Filling up 2-Liter bottles w/ force-carbed beer

    Good advice above... BUT what if someone wants to keep it longer? let's say a a month? I am thinking I may want to share some of my kegged brew.
  10. billc68

    Filling up 2-Liter bottles w/ force-carbed beer

    From what I have read, you want to bring your beer to almost freezing (not sure what temp beer freezes) use a long line with a bottle filler or a valve attached, put line right to bottom of chilled bottle (rinsing helps too) and pour with the lowest pressure possible. You can also add a stopper...
  11. billc68

    Keg Force Carbing Methods Illustrated

    Slightly. I read to set it at your desired PSI and shake it until the CO2 stops flowing (to the ear) then let it sit for a week. What I don't understand is both the 30 PSI method and teh 10-12 PSI method bot hsay to leave it for a week.... Why?
  12. billc68

    Mason jars as bottling alternative

    Well, not saying you are wrong but it worked for me. If the lid is on tight it still seals.
  13. billc68

    Mason jars as bottling alternative

    I mentioned it at my LHBS and teh owner said lots of people bottled beer in jars in the old days.
  14. billc68

    Mason jars as bottling alternative

    I did it once, it was actually one of those "drinking jars" but with a Mason lid, it was 15 years ago, likely only my first or second batch of beer. I had no issues with it. I did a half dozen or so.
  15. billc68

    Bottling the rest

    Yes there is plenty of yeast left in your beer, but nothing for them to ferment, so add some sugar, tablets or by the spoon. I brew 5 IMP Gallon Batches which is about 6 US Gallons, Yesterday I kegged 2 brews and had about a gallon of each leftover, one being a Euro Lager and the other being a...
  16. billc68

    How to tell how much beer is left in the keg

    Lift and guess by weight. Or I suppose you could weigh an empty keg and calculate a very close number. I have no idea what beer weighs, it is lighter than water. Water is 1Kg per liter, roughly 2.2 pounds per liter and a liter is 1.05 quarts. 2lbs of beer per quart would be a very close...
  17. billc68

    Need a straight answer - priming 2 liter soda bottles

    Well, I use 180-190g in a 23L brew, so 16.5 g I guess the real question is how many teaspoons is that? According to Coopers, you should use 8g per liter and a rounded teaspoon is approximately 6g so 2 3/4 rounded teaspoons (maybe 3 level teaspoons) These calculations are for dextrose, I have...
  18. billc68

    Kegging, natural carb or artifical carb?

    I hate using dextrose, but I have so much of it. I might go exclusively all forced carb or Kreamy X for carbonation. I don't mind using dextrose in a more american or mexican style beer, but so rare that I would make one. I do like a cerveza though.
  19. billc68

    Two kegging questions,,,

    Awesome advice, I am serving at 40 degrees at about 5 psi, but would love to keep the storing pressure and serving pressure the same. I force carbbed by leaving the kegs at about 24 hours at 30, but this was after a few days at 10. The lines are 3/16 I believe and changing them might be...
  20. billc68

    Two kegging questions,,,

    Ok, two question, I read the sticky and I think I know what's up, just want to double check. 1. I have some beer kegged, a stout and dutch lager, bith were force carbbed and come out way too foamy. My lines are 4 ft, storage pressure 10PSI, serving at about 5 (my regulator doesn't read lower...
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