Hi guys,
I don't post here enough but have learned plenty from the various questions/techniques posted here. I've been searching this site as well as others regarding my issue. I'm not finding a definite answer so I figured I would describe my process and maybe someone could point me in the right direction.
Here is the basic workflow:
1. beer in corny keg carbonated normally and ready for bottling.
2. I attach my picnic tap and modified racking cane (45 degree cut) to keg.
3. Cut CO2 line off.
4. Release pressure from regulator and set to ~4-5 psi.
5. Purge keg.
6. Insert cane into bottle (bottle may be cold or room temp).
7. Proceed to fill to brim of bottle and remove cane.
8. Cap accordingly.
9. If beer is foamy or coming out too fast I purge the keg, leaving the regulator alone.
So I've had mixed results using this method.
MOST of my beers using this method, are properly carbed and have held a carb for roughly a year.
However some when opened do NOT bomb, but when poured are almost all foam.
While researching the prevalent answer is that there is a containment in either the bottle or that there is continued fermentation in the bottle.
My normal procedure before siphoning to keg is to sit in the primary for a month or at least 3 weeks.
The last brew I made that was foamy after being stored for several months was a Milk Stout that was pitched on an existing yeast cake. The brew was allowed to site for 19 days before being siphoned into the keg. I then let it sit over a month in the keg before cold crashing/carbing.
-
I would like to be able to properly fill bottles from a keg and feel confident they won't turn into this fizzy nightmare.
Any advice is appreciated.
Thanks.
I don't post here enough but have learned plenty from the various questions/techniques posted here. I've been searching this site as well as others regarding my issue. I'm not finding a definite answer so I figured I would describe my process and maybe someone could point me in the right direction.
Here is the basic workflow:
1. beer in corny keg carbonated normally and ready for bottling.
2. I attach my picnic tap and modified racking cane (45 degree cut) to keg.
3. Cut CO2 line off.
4. Release pressure from regulator and set to ~4-5 psi.
5. Purge keg.
6. Insert cane into bottle (bottle may be cold or room temp).
7. Proceed to fill to brim of bottle and remove cane.
8. Cap accordingly.
9. If beer is foamy or coming out too fast I purge the keg, leaving the regulator alone.
So I've had mixed results using this method.
MOST of my beers using this method, are properly carbed and have held a carb for roughly a year.
However some when opened do NOT bomb, but when poured are almost all foam.
While researching the prevalent answer is that there is a containment in either the bottle or that there is continued fermentation in the bottle.
My normal procedure before siphoning to keg is to sit in the primary for a month or at least 3 weeks.
The last brew I made that was foamy after being stored for several months was a Milk Stout that was pitched on an existing yeast cake. The brew was allowed to site for 19 days before being siphoned into the keg. I then let it sit over a month in the keg before cold crashing/carbing.
-
I would like to be able to properly fill bottles from a keg and feel confident they won't turn into this fizzy nightmare.
Any advice is appreciated.
Thanks.