If u carb at room temp. 55-65 in my basement and the level is perfect then later put the keg on ice for a party/picnic will the carb. level change?
There isn't really one answer; they all work.
When I first saw this thread I went with the set and forget method. It seemed like a simple and surefire way to get the right carb level. I'm always uncomfortable following those who offer ways to rush things and add that they don't notice any difference--maybe their beer always sucks. I've been doing the set and forget for 2-3 years with no complaints (other than the wait, of course)
Anyway, my supply was dry and I wanted to bring my last beer with me when we visited the inlaws for the holidays. I put it up to 30 psi, rocked it, and put it in my keezer for about a day and a half, then leaked it and turned it down to serving pressure. I tasted it on day 4 or 5 and thought it was perfect. I'll do this every time now.
Whether you carb at room temp or serving temp just depends on what's available to you. I don't think there's any difference for carbonation purposes, pick warm or cold based on other factors. I cold crash my beer before transferring to a keg, so its already cold, and I put it right in my keezer. No reason to carb at room temp. But I wanted the beer to sit a bit longer at room temp for some other reason, or didn't have room in my keezer, then I'd go with room temp.
Can you do this with any beer?
Now I am no mathematician or even a real programmer, but it would be super cool if someone could come up with a "quick-n-dirty" calculation that we could use to get CLOSE to a target carb level. Something that incorporates the following variables:
Since we are likely solving for PSI, shake time and rest time, it would be easier to use the numbers I suggested above, with the only variable being shake time (use 30 PSI since so many people reference that standard). I did a quick/simple/stupid example in a spreadsheet but when I raised the temperature, the volume of CO2 went up instead of down. Anyone want to take a crack at this?
- Temperature of the beer (34 for example)
- Desired CO2 Level (2.3)
- Shake time in seconds (60)
- Pressure Setting (30)
- Rest Time in hours (48)
Hey all I'm new to the forum, One thing that I've been very curious about is what factors come into play in the initial deciding what volume of co2 to put in the brew. I'm sure this has been answered, I honestly just haven't been able to find a answer. I do understand temp and psi aspect, just curious as to the factors that go into choosing the volumes.
Thanks!
So what I did because I'm leaving town for the day was set it at 20 and left it connected.
Need help. 1st time kegging kegged a brown ale set co at 20 for two days, but here's where it gets confusing. So the first night at set it at 20 come out the next morning hook up the pressure gauge and its reading around 10 so I take it back to 20 later that night hook it back up reading 10 set it back to 20 came home this morning blend it off but not a lot of pressure came out like very little. Set my serving pressure to 10 had a sample and taste flat not much head on it at all. Something just doesn't seem right I have it sitting in my fridge out in the garage it doesn't help that it's been down and below 20 degrees here at night and during the day sometimes just wondering if I did anything wrong is there something differently I could be doing right now I have it set at 30 and thought about leaving it there for 24 hours but just don't understand why the pressure is dropping and it wasn't staying or holding at 20 can you guys help me out please. Also new seals holds pressure just fine no leaks when keg is empty. Also kegged it cold.
When I force carbonate my IPA Sierra Nevada clone at 30 psi for approximately 36 hours it comes out with clumpy foam. The foam comes after the first beer that I have pour. Should I wait longer than a dua or two? This beer is not perfectly carbonated bit highly drinkable.
1 force carb at 30 psi for 36 hours. Two interval of rocking it back and forth on my knees foe about 3-4 minutes after kegging at 40 degrees then 12 hours later for another 3-4 minutes.
2. I bleed the co2 then set it at 6psi and let it sit for a couple hours.
Still supper foamy and clumpy foam. I am pretty new to keging and may this is part of the force carbonating process.
I appreciate all comments.
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6 ft beer lines
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Not sure why you would need ANY priming sugar when carbing with CO2. Priming sugar is used to feed yeast to carb naturally and that is not what you are doing when kegging.
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I'll set the appropriate CO2 pressure for the Vol/CO2/Temp I'm looking for on the regulator, and shake until I hear the regulator stop hissing. Usually takes around 4-5 minutes. Bonus is, you *can't* overcarbonate this way.
I have a curiosity question here... full disclosure, I was standing in the shower when I thought of this and have no reason/desire to actually do this.
But, if 30 psi for 36 hrs is considered a good "standard" burst carb schedule, then would 60 psi for 18 hrs yield the same result, all other things being equal?
Somebody more knowledgeable may answer, but I'm guessing yes, but I don't know if the math would be that simple. Would I try it? No, because I would think that pressure would be high enough for the PRVs to start venting co2 and wasting the gas in your cylinder. Aren't cornys rated at 60psi max pressure?
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