So I put my barrel aged in RIS into a keg to get it off the wood and put it on gas to seal the keg and keep it under positive pressure. Fast forward 6 months of life getting in the way of brewing and I have a force carbed RIS in a keg that I wanted to bottle condition and lay down for a couple years. So how do I un-carbonate a keg of beer to prime and bottle it up?
un-carbonate a beer?
- Thread starter nbolds442
- Start date
Help Support Homebrew Talk:
UpstateMike
Well-Known Member
You want to uncarbonate a beer, to bottle it, and then let it carb in the bottle? Is that what I am understanding?
Uncarbing will be easy. Take it off the gas, release all pressure, and let it go flat.
Bottle conditioning at this point may be impossible.
I think you will be better off if you keep it carbed and fill the bottles with a Blichmann beer gun or other similar method.
Uncarbing will be easy. Take it off the gas, release all pressure, and let it go flat.
Bottle conditioning at this point may be impossible.
I think you will be better off if you keep it carbed and fill the bottles with a Blichmann beer gun or other similar method.
I was hoping for something faster, and I don't have a beer gun.
I wanted the bottle conditioning because I have heard that bottle conditioned beers age better.
Why don't you think I can bottle condition it at this point (I was planning to re-pitch a touch of yeast)?
I wanted the bottle conditioning because I have heard that bottle conditioned beers age better.
Why don't you think I can bottle condition it at this point (I was planning to re-pitch a touch of yeast)?
dyqik
Well-Known Member
If you're repitching yeast, then it'll bottle carb fine.
Force decarbing is the opposite of burst force carbing.
Warm the keg to 68-70F. Release _almost_ all the pressure from the keg (keep a little to keep the lid sealed, and don't do this with a keg that you have trouble sealing). Shake the hell out of it. Release pressure. Repeat several times over the course of a day or two. Shake again and release pressure. You now have beer that is pretty much at the same carb level as it would have been at the end of fermentation.
Force decarbing is the opposite of burst force carbing.
Warm the keg to 68-70F. Release _almost_ all the pressure from the keg (keep a little to keep the lid sealed, and don't do this with a keg that you have trouble sealing). Shake the hell out of it. Release pressure. Repeat several times over the course of a day or two. Shake again and release pressure. You now have beer that is pretty much at the same carb level as it would have been at the end of fermentation.
BPO
Well-Known Member
Keep the beer carbonated. Just get a party tap and 8-10 ft of beer line to bottle the beer. You should not need a beergun.
Similar threads
