Bottling from keg

[bandarker]

Hi all,

Any advice on how to do this? Dave at Everwood recommended jacking the CO2 pressure by 25% from normal a few days prior and just bottling from a tap. Anyone have similar experiences?

Bottling my Garrison submission - 3rd all grain brew ever so I'm looking forward to the feedback

[CorneliusAlphonse]

I think you would try to over carbonate a little because you will lose a bit to foam. But then when you are bottling, decrease the pressure so that it just barely flows out of the keg, freeze your sanitized bottles so they are nice and cold, fill and cap. Mostly the goal is to stay sanitary, and reduce foaming so that the beer stays carved

[Keith]

I've left it as is, however lowered the psi to reduce agitation to keep the co2 in.

[Jimmy]

I've left it as is, however lowered the psi to reduce agitation to keep the co2 in.

[GuingesRock]

I tend to (or rather intend to, because it doesn't always happen) carbonate a little higher than style, to allow for some loss of carbonation during the process. Like the others, I reduce pressure (in my case to 11psi) before bottling. I use a Blichmann gun though.

I think if you just bottle from the tap you are running the risk of beer going off or oxidizing. If you can get a Blichmann Gun, the beer may last much longer in the bottle, like up to six months or more depending on the beer (IPAs are better not left). If you are bottling like that just before the competition, it might be an OK way to go.

Blichmann gun thread: http://www.brewnosers.org/forums/viewto ... f=3&t=7642" onclick="window.open(this.href);return false;

[LeafMan66_67]

Poor man counter pressure filler

http://www.ipass.net/mpdixon/Homebrew/PMCPBF.jpg

[LeafMan66_67]

This works as well - I've had pretty good sucess this way.

[chalmers]

From someone who has entered, and now judges, the Garrison competition, year after year, the biggest knock on the beers is the carbonation level of the entries being too low. So the fact that you're looking to do it properly is great!

A bottling wand (or racking arm or tubing) shoved into the end of a picnic tap works very well.
Filling from the bottom of the bottle is ideal.
As mentioned, cold bottles will reduce foaming.
You want to cap on foam to reduce oxidization.
As mentioned here, and in the video, turn off the regulator, burp the keg, then turn up the regulator only until you're getting some beer movement.

<I'm not a professional, and am guessing at the volumes of CO2, so take this with a grain of salt>
I would suggest carbonating to the high end of the style (I'd guess 2.5 volumes), to allow for some loss. Check this table (http://www.kegerators.com/carbonation-table.php" onclick="window.open(this.href);return false;) for psi/temp in your fridge, but somewhere around 14 psi at 4C should work.

[bandarker]

Thanks for all the great suggestions, looking forward to meeting some of you at the competition!

[mcgster]

I know it has been mentioned before but just to add some support, because i struggled with this for several competitions.

I over carb my beer slightly as well.
I freeze the sanitized bottles with aluminum foil over the tops (i just picked up a fast rack, it makes life easier).
I fill from the bottom with a bottling wand hooked up to my picnic tap.