What are you drinking tonight 2020.

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Today's beer advent... Red elephant beer cellar x verdant collab
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Really interesting advent beer today.
Barrel aged imperial rye from Dot Brew @ 9.2%
Oddly rye isn't listed in the ingredients but it has a very drinkable sweet and sour thing going on, with a faint white wine character.
One of those beers I can't stop sipping trying to fathom.
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Not sure if it was already asked but where did you get the advent calendar
 
Are you waiting so you don’t have a bad opinion about young beer? Or so you have some left when it’s really good? I love sampling early off my kegs.

Because I have a few bottled and I often find that bottles are a little ahead of the keg in terms of conditioning. I’ll tuck into the keg by the weekend.

...then the bottles of my Belgian Tripel should be ready to sample 😋.
 
Because I have a few bottled and I often find that bottles are a little ahead of the keg in terms of conditioning. I’ll tuck into the keg by the weekend.

...then the bottles of my Belgian Tripel should be ready to sample 😋.
Interesting, I find the opposite by some weeks.
Just making sure the sloe gin is ready to bottle
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Not too sweet, perfect.
 
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So maybe I asked the wrong question - how do you force carb a bottle? Or is it carb the keg, then jug into bottle with sufficient dissolved CO2 to protect once capped?
 
So maybe I asked the wrong question - how do you force carb a bottle? Or is it carb the keg, then jug into bottle with sufficient dissolved CO2 to protect once capped?

Ah! First you need to know this can only be done with PET bottles.

I’ve fitted some bottle tops with a Schrader valve like this.
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In my brew-shed I’ve set up a Schrader chuck - the bit that mates with the valve - the line with the red tape round it in this picture
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This “red” line is set at 50-60psi and I use it to pressurise the bottles. I then shake them vigorously, they go soft where the beer absorbs the CO2 immediately. I repeat the process two or three times.

The bottles then go in the freezer for about 50 minutes. The bottles are then vigorously shaken and re-pressurised, then back in the freezer for 20 minutes. At this point the beer is at the point of freezing and you can quickly replace the cap with a regular cap with very little loss of CO2.

Your bottle is now pressurised and your beer is carbonated.
 
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