Sat Jun 13, 2009 3:04 pm
I don't even use the stopper. I cut a piece of racking cane long enough that I can fill a growler and then cut a 45 degree angle on the end. Stick the flat end into a cobra tap (its a tight fit). Dial the pressure down to 3-5 psi and bleed the pressure out of the keg. Put the 45 end all the way down to the bottom of the bottle and begin to fill. Be sure to fill enough that you can cap on a layer of foam. It also helps to freeze the bottles or growler first. It helps prevent excessive foam. Using this method, I've had bottles over a year old that were still carbonated properly.
On Deck: Brown Porter for Souring in Oak Barrel
Primary: Air
Secondary: Carcinoma Quad
Bottled: 10g Berliner Weiss, Sour Wit, Smoked Hefeweizen
Aging in Oak Barrel: Flanders Red, soon to be bottled, replaced with Porter