Ok guys Im wondering if you can check out my theory when it comes to force carbonating in a keg then transfering to bottles.
I am carbonating at room temp since my fridge out the back is so chock a block it wont allow me to cool the keg, my plan is to transfer to longnecks where they will be chilled to serving temp.
ok so my steps are
1) Force Carbonate @ 32psi for 10 days (co2 volume of 2.7) @ ~ 21 degrees Celcuis.
2) Purge all the oxygen out my bottles using Co2 and cap (since they are flip tops(room temp)
3) fill the bottles from the keg (serving pressure) so that they overflow and cap asap stopping oxygen getting in (room temp)
4) have a beer
5) Store in fridge for a few days until they are cold and ready for serving.
Does anyone see a major issue with this? or should i bite the bullet and invest is a small frige dedicated for brewing (im poor )
Cheers Guys
P.s. Mods, if this in the wrong section please move!
I am carbonating at room temp since my fridge out the back is so chock a block it wont allow me to cool the keg, my plan is to transfer to longnecks where they will be chilled to serving temp.
ok so my steps are
1) Force Carbonate @ 32psi for 10 days (co2 volume of 2.7) @ ~ 21 degrees Celcuis.
2) Purge all the oxygen out my bottles using Co2 and cap (since they are flip tops(room temp)
3) fill the bottles from the keg (serving pressure) so that they overflow and cap asap stopping oxygen getting in (room temp)
4) have a beer
5) Store in fridge for a few days until they are cold and ready for serving.
Does anyone see a major issue with this? or should i bite the bullet and invest is a small frige dedicated for brewing (im poor )
Cheers Guys
P.s. Mods, if this in the wrong section please move!