Thinking of trying a new carbonation method

[Pommie]

Hi All

Currently when I'm kegging I use the "Ross Method" of force carbonation whenever I keg a beer. This beer then goes into storage under the house until I'm ready to drink it - fully carbed.

I'm now thnking of doing the following.
Put the beer into an empty keg
Purge with CO2
Store the beer until a space is available in the beer fridge
Whilst the beer is in the fridge chilling, attach a Carbonation Lid from Ross and let the beer carbonate over time.

Is this an improvement to my current approach, any problems or benefits with what I am thinking of doing and how long would it take to carbed to PSI 8 - my pouring pressure

Thanks

Rob

[Tipsy]

I carb all my beers at pouring pressure now (I don't use a carbonation lid)

They take between 1-2 weeks

[lethaldog]

Yeah depending on the temp of the beer, between 1-2 weeks as tipsy said

[Pommie]

Cheers Guys

I think 1-2 weeks is too long for me to wait, looks like i'll have to force carbonate

[rwh]

Why don't you just chuck in some dex and let it carb naturally during your "Store the beer until a space is available in the beer fridge" step?

[KEG]

i haven't tried that myself, but the reason i haven't is because i would expect a fair bit of yeast at the bottom - exactly where the beer-out tube is.

[rwh]

I haven't done it either, but I hear it all comes out in the first glass, and from then on it's clear beer.

[Chris]

Apparently you lose about 1 to 1 1/2 pints in yeasty beer, and the rest is fine.

[Pommie]

prefer not to naturally carbonate as I tend to filter my beer

[Ross]

prefer not to naturally carbonate as I tend to filter my beer

What difference does that make? no different filtering a naturally carbonated beer against a force carbed one .

cheers Ross

[KEG]

you mean filtering it already carbonated?

[Kevnlis]

I think what Chris is trying to point out is that if you filter the beer before you prime and naturaly carbonate it you could be in trouble. Depending on how good your filtering is you could be left with little or no yeast to create the carbonation for you.

[Ross]

you mean filtering it already carbonated?

YES...

[KEG]

ah cool. really didn't see the point in filtering, just to feed the yeast with priming sugar again and get sediment back.

[Pommie]

I filter before carbonation so I dont want to get the sediment back into the keg by naturally carbonating

[lethaldog]

I think what Chris is trying to point out is that if you filter the beer before you prime and naturaly carbonate it you could be in trouble. Depending on how good your filtering is you could be left with little or no yeast to create the carbonation for you.

Filtering doesnt remove young yeast just the fat old dead buggers, no matter which way you look at it beer will always have yeast in it, it might just take a little longer to carb but will still get there

[Kevnlis]

Which is why I said "little" or no yeast, it is possible to filter out all of the yeast, though not with a standard 1 micron beer filter which most home brewers would use.

[lethaldog]

All i know is the last beer i made i did filter and put in bottles ( for a friend) after 2 weeks she is already carbed from what i can tell so didnt actually take any longer at all

[Pommie]

Come on guys, back to my original query

[drsmurto]

I have some 0.1 micron filters that i reckon would get rid of damn near all of the little buggers........