Bottling from tap

[Bill O'Meally]

Though I generally keg all my beer, I like to have a few bottles on
hand for gifts, competitions, etc. Normally I just fill a few bottles
while I am kegging and throw in the appropriate number of carb tabs.
Can anyone think of a reason not to just keg the entire batch and
bottle as needed from the tap, throwing in a single carb tab or two to
make up for lost CO2, then capping?

And yes, I am aware of the existence of counterpressure fillers. :-)

[Dan Logcher]

Though I generally keg all my beer, I like to have a few bottles on hand
for gifts, competitions, etc. Normally I just fill a few bottles while I
am kegging and throw in the appropriate number of carb tabs. Can anyone
think of a reason not to just keg the entire batch and bottle as needed
from the tap, throwing in a single carb tab or two to make up for lost
CO2, then capping?
And yes, I am aware of the existence of counterpressure fillers. :-)

Try the Blichmann Beergun. You'll need a second gas line WYE split from
the regulator.. but real easy to use.

[b***@ureach.com]

So, why don't you just try it and report back to us?

Roger

[Bill O'Meally]

Post by b***@ureach.com
So, why don't you just try it and report back to us?

OK, so here's the report. :-)

I tap-bottled two different brews, and Amber and a Rye-PA. I swabbed
the nozzle with iodophor solution, and filled the bottle. Lots of foam,
as would be expected. Though bothersome, I can't think of a better CO2
purge than all that foam! Let the bottle sit a while so the foam
settles down, then add more beer to the desired level. Repeat if
needed. Add three carb tabs and cap. ADD THE CARB TABS AFTER BOTTLING.
The first time, I added them before, and they got blown out the top.
Concerns to watch for were 1) inappropriate carbonation (too little or
too much), 2) indroduction of infection, and 3) yeast no longer viable
for bottle carbonation. The results exceeded my expectations.

One sample was bottled a couple weeks after kegging, the other a couple months.

Amber: Brewed 1/7/12. Kegged 2/4/12. Bottled 2/13/12. Excellent
results. Carbonation at least as good as the tap sample and delicious.

Rye-PA: Brewed 12/11/11. Kegged 1/2/12. Bottled 3/2/12. Again, an
excellent brew (if I say so myself!) I would conclude that the yeast
was still clearly viable after two months.

As might be expected, both bottled samples were a bit more cloudy than
the compared tap samples, but tasted identical. I could have been more
careful in my pouring so as not to disturb the sediment.

So, bottling from the tap clearly works, at least within the first two
months of kegging. Not something I would do on a regular basis, but if
the need arises it is an option.

[Tom Biasi]

On Wed, 11 Jan 2012 18:49:43 -0600, Bill O'Meally

Post by Bill O'Meally
Though I generally keg all my beer, I like to have a few bottles on
hand for gifts, competitions, etc. Normally I just fill a few bottles
while I am kegging and throw in the appropriate number of carb tabs.
Can anyone think of a reason not to just keg the entire batch and
bottle as needed from the tap, throwing in a single carb tab or two to
make up for lost CO2, then capping?
And yes, I am aware of the existence of counterpressure fillers. :-)

" throwing in a single carb tab or two to make up for lost CO2, then
capping"
A tab or two without knowing what you lost or even the viability of
the remaining yeast doesn't sound reliable to me.

Just my pints worth,
Tom

[Bill O'Meally]

Post by Tom Biasi
A tab or two without knowing what you lost or even the viability of
the remaining yeast doesn't sound reliable to me.
Just my pints worth,

The yeast viability issue is a very good point. Thanks.