8 replies to this topic

[Corbin]

So my keg fridge shot craps and I don't have funds right now for a freezer and temp controller unit. I really prefer being able to dial in the carbonation from kegging rather than the general 1lb of sugar per 5g of homebrew(or whatever it is). So, could I fill my ked and pressurize it at room temperature and after a week or so fill bottles with a beer gun? Would they lose the proper amount of pressure as they cooled in the fridge? Thanks for the help.

[MakeMeHoppy]

I'm not completely sure of your wording, but this should work. Fill the keg with beer and priming surgar. Hit with CO2 just to seal the lid. Store at room temp for a week for the keg to carb just like with bottling. Then chill the keg to help with CO2 absorption prior to using the beer gun to bottle with.

[RommelMagic]

So my keg fridge shot craps and I don't have funds right now for a freezer and temp controller unit. I really prefer being able to dial in the carbonation from kegging rather than the general 1lb of sugar per 5g of homebrew(or whatever it is). So, could I fill my ked and pressurize it at room temperature and after a week or so fill bottles with a beer gun? Would they lose the proper amount of pressure as they cooled in the fridge? Thanks for the help.

What will happen if you carb warm beer is that it will not as easily absorb the CO2. Then, once you do get it to carb, you will lose a lot of that carbonation if you try to bottle it warm. The cold temps assist with the CO2 dissolving into the beer, not hinder. You can force carb warm, then cool it, then bottle (into cold/frozen bottles) which will help the beer stay carbonated.

[Corbin]

Sorry if I worded that poorly. I had planned on priming the keg still with my Co2 tank at room temp. I was afraid of the warming issue. I don't have a spare fridge anymore to keep the keg cool.

[MtnBrewer]

Sorry if I worded that poorly. I had planned on priming the keg still with my Co2 tank at room temp. I was afraid of the warming issue. I don't have a spare fridge anymore to keep the keg cool.

In that case, you'll need a lot more pressure to carbonate.

[Corbin]

So would you guys think this is a lost cause and I should go back to the old school way of bottling until I get a freezer? I have the chart hanging up in my brew area. I know with the warmer temp it will require more Co2 I just wonder if the bottles will have the same amount of pressure once they cool in the fridge.

[MtnBrewer]

So would you guys think this is a lost cause and I should go back to the old school way of bottling until I get a freezer? I have the chart hanging up in my brew area. I know with the warmer temp it will require more Co2 I just wonder if the bottles will have the same amount of pressure once they cool in the fridge.

It won't require more CO₂, it will just require more pressure to get the same amount of CO₂ to dissolve into the beer. I don't think it's a lost cause but you should check the chart to see if it goes all the way up to room temp.

[Corbin]

Thanks for your help guys! Last question. Do you think bottle bombs would be a concern once they cooled in the fridge and aborbed more Co2 or am I thinking about this wrong?

[MtnBrewer]

Thanks for your help guys! Last question. Do you think bottle bombs would be a concern once they cooled in the fridge and aborbed more Co2 or am I thinking about this wrong?

No, bottle bombs come from CO₂ coming out of solution. After you cap the bottles, no more CO₂ can get into the system so the bottles should not break.