Bottling cold beer

[Chefencore]

Have a Belgian special dark that's been -literally- chillin in a keg for about 6 months. I'd like to get it into bottles so I can age/drink it. And to get the right kinda carb on it
I'm guessing, due to 6 months of tastings, that I have 4 gallons. I also have a packet of dry yeast to repitch with.
If I transfer to a bottling bucket, add priming sugar and yeast, and then bottle like normal ( and long store at cellar temps) ---....

1. Will the yeast get warm enough temps to carb the bottles?

2. Will there be negative effects by letting the beer warm?

 

[MalFet]

1) If you leave the bottles someplace warm, of course! I feel like I'm misunderstanding your question. The yeast will quickly reach whatever the ambient temperature is wherever you decide to condition the beer.

2) Nope. After six months, it's probably not a bad idea to reinnoculate with yeast, like you're doing. Use the right amount of yeast, and give the beer plenty of time to carbonate up.

 

[Suthrncomfrt1884]

If it's already carbonated, just go this route... https://www.homebrewtalk.com/f35/we-no-need-no-stinking-beer-gun-24678/

No need to add anything, just bottle and seal.

 

[cheezydemon3]

You've been lagering a belgian dark for 6 months?

In a fridge?

 

[Chefencore]

You've been lagering a belgian dark for 6 months?

In a fridge?

Lagering, no. Just storing. And drinking. But I can keep a consistent carb on it, and don't drink enough to warrant the use of a keg.

 

[MalFet]

Lagering, no. Just storing.

Fact of the day: "lager" is German for "store".

 

[Chefencore]

Fact of the day: "lager" is German for "store".

Buy I didn't buy it at the "store"...
Kidding. I was merely expressing that this cold storage was not part of (even though it ultimately is) my aging process for this particular brew.

 

[cheezydemon3]

Storing at serving temp (unless you serve at 55F) is lagering of a sort.
Back when I bottled, I would give my ol dad a sixer which he IMMEDIATELY put in the fridge.

Mine stored at 65F or so until I chilled a sixer at a time. My last sixer, whether it was at 4 months or 6, had SO much more flavor than the sixer he had had on ice for that time.

Not only had mine conditioned more, but his had dropped much flavor out of suspension.

 

[Chefencore]

Just to skip unnecessary steps and cleaning, can I add the dry yeast and priming sugar to the keg and use CO2 to push into bottles? I don't want bottle bombs, or to have the yeast and priming solution not mixed in evenly. Anyone ever done this?

 

[neut2004]

If it's already carbonated, just go this route... https://www.homebrewtalk.com/f35/we-no-need-no-stinking-beer-gun-24678/

No need to add anything, just bottle and seal.

Exactly.

 

[MalFet]

Just to skip unnecessary steps and cleaning, can I add the dry yeast and priming sugar to the keg and use CO2 to push into bottles? I don't want bottle bombs, or to have the yeast and priming solution not mixed in evenly. Anyone ever done this?

Is the beer already carbonated at all? If it is, you definitely don't want to add priming sugar.

You can certainly add to the keg, but you want to give it a good shake to mix it evenly. This won't work if you've got a lot of settled sediment, though.

 

[neut2004]

Just to skip unnecessary steps and cleaning, can I add the dry yeast and priming sugar to the keg and use CO2 to push into bottles? I don't want bottle bombs, or to have the yeast and priming solution not mixed in evenly. Anyone ever done this?

Your are over thinking this. Watch the YouTube video. Bottling carbonated beer from a keg is extremely easy.