Doing a flavor-extract test & need suggestions...

[Stevorino]

I brewed Jamil's Chocolate Hazelnut Robust Porter about a month ago. Right now I have 10 beautiful gallons sitting untouched in a fridge just conditioning away at 35 degrees. I know, I know-- it's beautiful.

After much thought and consideration, I've decided to use one keg of this beautiful brew as a guinea pig. I want to take the 5 gallons, force carbonate it to a perfect carbonation volume, and then separate it out into a bunch of 2 liter bottles. In the resultant 7-8 two-liter bottles, I want to add varying degrees of ground coffee, vanilla extract, hazelnut extract, and raspberry puree (I've already added Chocolate at end of boiling).

Anyone have any suggestions on how I should carb my beer? I've seen those special caps that can go on...but I'm hoping that I can pre-carbonate it in the keg all at once and that it will hold it's charge throughout the process of transferring to plastic bottles, adding the extract/puree, and then sealing and storing.

Thoughts?

 

[devaspawn]

I took the gasket that came from the nozzle from my Igloo cooler that I converted to a mash tun and put it in the mouth of the 2 liter bottle. I run a short section of hose from my tap (beer's already carbonated) down through that gasket to the bottom of the bottle and run the beer out of the tab at about 4 to 5 psi. I have to squeeze the hose where it runs through the gasket every now and then to equalize the pressure but it works great. Now I have not aged anything in those 2 liter bottles but I have had one that I took to a party, had half left over, and then forgot about it for 2 weeks. Opened it up, got that beautiful hiss, and it still had the mouthfeel that I had originally carbed at.

 

[FishinDave07]

Great Idea! I'd love to hear the results. I'm not sure as far as carbing goes, but i do know that Bobby_M made a that might be useful for you.