kegged and carbonated, but can I still bottle?

[Turfgrass]

I kegged a saison (3 vol target) into two 2.5 gallon corney kegs. Wondering if this beer could be bottled since running out of fridge space?? Currently the kegs are being stored at 68* under 28psi. 750ml bottles or even better gallon jugs if possible. Thanks in advance.

 

[divrack]

Yes you can. You can just fill and cap from the tap or make a homemade beer gun as detailed in another thread.
I find it possible to get a decent level of carb by reducing the serving pressure slightly and just going from the tap. Won't be quite as fizzy though.
To make a counter pressure filler you only need a bung that will fit in the bottle with a hole that will take the cane from a siphon. Attach the cane to the beer line so that when the bung is in the bottle the cane reaches to the bottom. You will need a crimp thing to close off the beer line.
When everything is in place open the beer supply and the beer will flow until pressure equalises. Then squeeze the bung carefully reducing pressure allowing the bottle to continue filling, close off crimp or tap. Repeat.
Then clean all the beer spray off your face/walls etc...

 

[Turfgrass]

Yes you can. You can just fill and cap from the tap or make a homemade beer gun as detailed in another thread.
I find it possible to get a decent level of carb by reducing the serving pressure slightly and just going from the tap. Won't be quite as fizzy though.

I may just fill from the tap to make one keg available and store the other. How long will the bottles filled from the tap remain with good carbonation?

I know hose length matters too. Need a good article on the topic as I will be carbing between 2.0-3.0 volts at room temp. This saison should be at 3.0 I hope.

 

[divrack]

I may just fill from the tap to make one keg available and store the other. How long will the bottles filled from the tap remain with good carbonation?

I know hose long h matters too. Need a good article on the topic as I will be carbing between 2.0-3.0 volts at room temp. This saison should be at 3.0 I hope.

They will largely stay as they are when bottled indefinitely. Fill to the top and cap straight away. You might want to reduce serving pressure while pouring the saison and chill and rinse bottles to minimise froth. If you're keeping them a while sanitise first.

 

[Turfgrass]

They will largely stay as they are when bottled indefinitely. Fill to the top and cap straight away. You might want to reduce serving pressure while pouring the saison and chill and rinse bottles to minimise froth. If you're keeping them a while sanitise first.

Awesome, thx! Are you suggesting a psi of 10 or more like 8 or less? I still need to buy the correct tubing and length. I assume I still need like 15+ feet for the 3.0 vols?

 

[Blackdirt_cowboy]

I set the pressure at 5 psi when bottling from the keg. It takes longer to fill the bottles, but keeps the foam to a minimum.

 

[AzOr]

Make sure to get the keg as cold as possible before bottling. If you keep it at 68 you could have a foamy mess on your hands.

 

[Turfgrass]

Thanks for the tip. I understand that the co2 tank will push the beer at around 5psi, but what about the high level of pressure within the keg now? I used CBC-1 and a spunding valve to naturally carbonate, so psi is around 28 pounds. Should I release it all after keg is cold?

 

[divrack]

Thanks for the tip. I understand that the co2 tank will push the beer at around 5psi, but what about the high level of pressure within the keg now? I used CBC-1 and a spunding valve to naturally carbonate, so psi is around 28 pounds. Should I release it all after keg is cold?

You can just vent the keg prior to pouring and then experiment ramping up the pressure while pouring to get a speed flow balance. The thinner the tube the led you need and the less beer is sitting in it between serves.