21 Dec
2004
21 Dec
'04
2:36 p.m.
On Tue, Dec 21, 2004 at 12:15:54PM -0800, Andrew Ruggles wrote:
Now that's the kind of crazy s--- thinking that I
like to see coming
out of our Grand Masters...
Steve, have you used this method of "in the bottle" force carbonation
chamber?
Nope, it is a new experiment.
In theory, it should work. In reality, I don't know. What happens when
the corny is opened? You gotta cap them, fast.
I'll find out when I open the keg, worst case the beer is left in the
keg and I have to try another technique. In general, I wouldn't expect
it to be any worse than getting the cap on when using the CPBF.
At what temp/pressure are you setting these at?
I'm guessing I would go
something like 20 psi, knowing it would never hit that in the bottle,
for a week at 34F, hoping for a 10-12psi result.
I hit it with ~20 PSI and 30 something (and dropping) which is the
garage temp right now. Note that carbonated beverages retain some of
their carbonation through the EIS process.
I would still probably move the uncarbonated beer into a cleaned,
sterilized, and purged with CO2 corny, then use the CPBF (counter
pressure bottle filler) to deliver the beer to the sterilized bottles
as part of the CPBF process is to purge the O2 with CO2, then put the
uncapped bottled into a cleaned, sterilized, purged corny.
In this case I only had a small amount of beer and figured I would try
a new method. I wasn't planning to do much beyond the couple bottles I
needed for the Mash Out so the dribble left in the bottom of the keg,
the amount to flush to CFBF hose, etc was going to be a significant
amount of the beer I had on hand. I didn't start with a gallon of beer
before freezing. If I was going to do a whole batch the CPBF would get
used.
--
Steve Piatz piatz(a)cray.com
Cray Inc. 651-605-9049
1340 Mendota Heights Road cell: 651-428-1417
Mendota Heights, MN 55120