quick but not too quick carbonation

[basilchef]

I suggest making a little extra and using this to sample you beer while your keg conditions properly.

http://www.bargainfittings.com/index.php?route=product/product&path=51_66&product_id=213

Dont quite understand how it works. Can you explain how you use it. Why does it carb faster in a 2L?

 

[eluterio]

I suggest making some extra beer and using this to carbonate it while the keg conditions properly.





Fill a couple of two liter bottles to hold you over.

is there a thread on this? im not sure how its used?

 

[tre9er]

is there a thread on this? im not sure how its used?

It's a kent disconnect, IIRC. I have one, just never used it. You clamp a liquid hose to the blue barb (the other end would go to a gas QD on your keg, obviously). When you disconnect the two pieces shown, nothing flows, so you can carb a 1L or 2L bottle, twist the disconnect and transport it somewhere with you or open it and have a sample, then screw lid back on and reconnect the fitting and it's back on the gas. BargainFittings.com has them.

 

[AnOldUR]

If I conditioned an IPA it would lose most of it's hop aroma. They're better young. Some styles are not.

Here's my thought on the subject. Conditioning an IPA is not the same as conditioning a Barleywine. An extra week to carb and clear won't loose your hop aroma. On the other hand, the large bubbles formed by shaking will carry hop aroma out of the beer. Even more so if you purge the keg after it's been at high pressure. It seem to me that the beer that I shake the bejesus out of in a PET bottle with a carbonator cap never has the same hop profile as what comes out of the keg a week later.

 

[AnOldUR]

is there a thread on this? im not sure how its used?

Like tre9er says. Hook it up and charge your PET bottle of beer with 20-30 psi of CO2. Disconnect and shake. Repeat until you get the level of carbonation that you want. They're great for sampling your beer at different stages of the process.

 

[eluterio]

Like tre9er says. Hook it up and charge your PET bottle of beer with 20-30 psi of CO2. Disconnect and shake. Repeat until you get the level of carbonation that you want. They're great for sampling your beer at different stages of the process.

Interesting might have to pick one up.

 

[eluterio]

Here's my thought on the subject. Conditioning an IPA is not the same as conditioning a Barleywine. An extra week to carb and clear won't loose your hop aroma. On the other hand, the large bubbles formed by shaking will carry hop aroma out of the beer. Even more so if you purge the keg after it's been at high pressure. It seem to me that the beer that I shake the bejesus out of in a PET bottle with a carbonator cap never has the same hop profile as what comes out of the keg a week later.

For clarification on my end when you mention shaking AKA force Carb at 30 psi, your opinion you lose hop aroma? Same goes for when you purge at 30 psi after its sat for 24 hours or 36 hours to 10 psi you lose more hop aroma?

This is interesting to me and to ask others opinions, would it be the same if you just dumped in 12 psi and let it sit at 44 Degrees for 2 weeks to carb, then purge to 3 and use a poor mans bottle filler, fill bottle(s), could lose your hop aroma?

This might be need to go on a new thread cause this is interesting and frankly I think I have experienced this before.

I had bottle conditioned a batch kegged 1/2 bottle the other using priming sugar. The keg did not taste like the bottle and I forced carbed it.

 

[AnOldUR]

For clarification on my end when you mention shaking AKA force Carb at 30 psi, your opinion you lose hop aroma? Same goes for when you purge at 30 psi after its sat for 24 hours or 36 hours to 10 psi you lose more hop aroma?

I don't think that force carbing is the same "AKA" as the shake method or high pressure with purging. I've heard those called burst carbing. Setting at 30 PSI for 24 hours before dropping to serving and not purging is kind of a hybrid. It's not true set-and-forget force carbing, but speeds up the process without the negitives and risk of over carbing.

Simply burping your properly carbed keg to get the pressure down for bottling is not the same as charging to 30psi, shaking and then purging like some people do when burst carbing.

 

[tre9er]

Here's my thought on the subject. Conditioning an IPA is not the same as conditioning a Barleywine. An extra week to carb and clear won't loose your hop aroma. On the other hand, the large bubbles formed by shaking will carry hop aroma out of the beer. Even more so if you purge the keg after it's been at high pressure. It seem to me that the beer that I shake the bejesus out of in a PET bottle with a carbonator cap never has the same hop profile as what comes out of the keg a week later.

I neglected to mention I dry-hop in the keg

 

[tre9er]

I don't think that force carbing is the same "AKA" as the shake method or high pressure with purging. I've heard those called burst carbing. Setting at 30 PSI for 24 hours before dropping to serving and not purging is kind of a hybrid. It's not true set-and-forget force carbing, but speeds up the process without the negitives and risk of over carbing.

Simply burping your properly carbed keg to get the pressure down for bottling is not the same as charging to 30psi, shaking and then purging like some people do when burst carbing.

I only purge after 24 hours if/when I want to pull a sample (so I don't shoot foam everywhere). Otherwise I might just crank the pressure down a turn and leave it another day.

 

[eluterio]

I don't think that force carbing is the same "AKA" as the shake method or high pressure with purging. I've heard those called burst carbing. Setting at 30 PSI for 24 hours before dropping to serving and not purging is kind of a hybrid. It's not true set-and-forget force carbing, but speeds up the process without the negitives and risk of over carbing.

Simply burping your properly carbed keg to get the pressure down for bottling is not the same as charging to 30psi, shaking and then purging like some people do when burst carbing.

Hmmm however, the topic of losing hop flavor still intrigues me. Thanks for giving me something to research!

 

[tre9er]

Hmmm however, the topic of losing hop flavor still intrigues me. Thanks for giving me something to research!

He was referring to hop aroma, not flavor. Again, I dry-hop in the keg, which has proven to be the best way to get/keep hop aroma, for me.

 

[eluterio]

He was referring to hop aroma, not flavor. Again, I dry-hop in the keg, which has proven to be the best way to get/keep hop aroma, for me.

Sorry i replied wrong i was thinking aroma not flavor.

In dry hopping in kegs do you use a bag inside the keg to keep the hops from coming out or let them run free?

 

[tre9er]

Sorry i replied wrong i was thinking aroma not flavor.

In dry hopping in kegs do you use a bag inside the keg to keep the hops from coming out or let them run free?

5g paint strainer bag. loosely tied so it's easy to untie later.

 

[basilchef]

Is it weird that i dry hop both in primary then an oz in the keg later on? Also what effect does gelatin have on force carbing and dry hopping the keg?

 

[tre9er]

Is it weird that i dry hop both in primary then an oz in the keg later on?

I used to do that, but I noticed the earlier dry hop wasn't lingering much and the keg one was what I was smelling, so I just skipped the first dry hop.

 

[basilchef]

Is it weird that i dry hop both in primary then an oz in the keg later on? Also what effect does gelatin have on force carbing and dry hopping the keg?

anyone know? i imagine not a whole lot of effect on the carbing but definitely has to effect the dry hop, right?

 

[tre9er]

anyone know? i imagine not a whole lot of effect on the carbing but definitely has to effect the dry hop, right?

I responded above...what more do you want to know? I get more aroma from a keg dry-hop and I felt the previous dry-hop was a waste.

 

[eluterio]

I responded above...what more do you want to know? I get more aroma from a keg dry-hop and I felt the previous dry-hop was a waste.

When dry hopping in keg do you use a screen/filter or just dump?

 

[tre9er]

When dry hopping in keg do you use a screen/filter or just dump?

5g paint strainer bag, very loosely tied, sanitized first obviously. Then once I seal the keg I give it a shake or two to fully wet the hops. Ideally turn it upside down, or close, a few times.

 

[basilchef]

I responded above...what more do you want to know? I get more aroma from a keg dry-hop and I felt the previous dry-hop was a waste.

Sorry i missed your post. But still interested in what gelatin will do to hop flavor. Especially with kegged hops.