stamandster
Well-Known Member
What about setting to final desired PSI and rocking keg around until it won't absorb anymore co2?
What about setting to final desired PSI and rocking keg around until it won't absorb anymore co2?
My friend who has been kegging for years pointed me to two links that state that set and forget carbing can be done in as little as three days or 5-10, respectively. He said that's his experience as well. I'll paste the two links below. What do you all think of this? It's contrary to everything else I've read regarding set and forget on HBT.
https://byo.com/stories/item/1601-what-is-the-proper-way-to-force-carbonate-a-keg-of-homebrew
http://www.northernbrewer.com/connect/2011/08/getting-carbonation-right-with-kegs/
Love this thread.
Just started kegging after 1.5 years bottling. I'm doing the set and forget method - 13 psi at 41 degrees for 10 days (3 gallon kegs). My friend who has been kegging for years pointed me to two links that state that set and forget carbing can be done in as little as three days or 5-10, respectively. He said that's his experience as well. I'll paste the two links below. What do you all think of this? It's contrary to everything else I've read regarding set and forget on HBT.
https://byo.com/stories/item/1601-what-is-the-proper-way-to-force-carbonate-a-keg-of-homebrew
http://www.northernbrewer.com/connect/2011/08/getting-carbonation-right-with-kegs/
I completely agree with the chart on page 1, as I have done all 3 versions.
I ferment ales 67 F for 7 days, raise temp to 72 F for 2 days, add gelatin and crash to around 35 F.
I wait 6 weeks until beer is brilliant (this is for competition only - if not, go 3-4 weeks)
Rack to keg, pressure up to 30 psi for 24 hours, burp keg and set to 11 psi and let go for 2+ weeks.
Beer is good - real good.
The chart on page 1 hit it right on the head.
This may have been covered but browsing through 79 pages of posts isn't in the cards at this moment. I kegged for the first time last night. Kegged at 40 degrees and have at 10-11 PSI to reach what I hope is 2.3 volumes of CO2 for my Belgian IPA. My question is how much CO2 would this typically require? I hooked up a brand new 5 lb CO2 tank last night and there was a massive drop, to almost "order more gas" status when I checked it this morning. I leak checked all my connections 2 times over and the keg came pressurized so I know it's good. Even put keg lube on the lid for good measure. Is it possible to use almost 5 lbs of CO2 for a 5 gallon keg? Or do I more than likely have a slow leak somewhere. Any info would much appreciated. Cheers.
Definitely check for leaks like mentioned above everytime you refill your CO2. It's just good practice.
If your regulator is inside your fridge at 35-40 degrees then the quantity gauge is almost useless. That gauge works on pressure and will give you a false reading at temps that low. I just had my tank refilled and my needle is sitting on the "order more gas" line. The only way to get an accurate reading on the quantity of CO2 left in the tank is by weighing it. Like mentioned above.
Shame on you for not wanting to read this whole thread.
Did you force carbonate the keg by rocking it for 10 minutes until it took up no more gas? Sounds like you just connected gas, which will take a week to carbonate.
No, you can carbonate and serve at least 10 kegs from a 5# cylinder. The "full" gauge drops quickly from full to around the middle, but should stay there for pretty much the rest of time. Then the last bit goes fast again.
You got a leak.
Added:
You can weight your bottle with regulator, hoses and other stuff attached when it's full. Then again when needed or to monitor how much it has used. If it drops down by several ounces within a few hours, you know something is wrong.
Spray a soap solution (or Starsan) around all the fittings and connectors. Check each one carefully. Is there a washer in the big nut that connects to the tank?
How about the valve on the tank? It should be all the way open or all the way closed, never one turn.
Thank you for the heads up. I did another leak check and everything is good but after consulting Northern Brewer customer service he asked if the co2 tank was inside the keezer. When I told him it was he made the same comment that the gauge will always be off due to the temp change. Never would have thought about that. Live and learn!! Cheers and thanks for the help.
Thank you for the heads up. I did another leak check and everything is good but after consulting Northern Brewer customer service he asked if the co2 tank was inside the keezer. When I told him it was he made the same comment that the gauge will always be off due to the temp change. Never would have thought about that. Live and learn!! Cheers and thanks for the help.
I really wanted to have my Coconut Porter on tap for Thanksgiving so I kegged it one week earlier than originally intended (ie. one week with the coconut in the fermenter as opposed to two) and kegged it this past Sunday. Did 30psi for 30 hours, purged, and set to 10 psi until this morning. Perfect carbonation! And, my coconut porter came out awesome! Perfect balance of chocolate and coconut with a roasted finish. Such a great start to the day. I'm still a set and forget fan, but I'll say thanks so much to those of you on here as this place is where I learned the better method (non-shaking) of burst carbing and it sure delivers when in a pinch. It was the thread by Bobby_M that I got the info from
Rev.
Rev2010, that's some rock solid carbonation you have there on your porter....you can lay your beer on it's side and it doesn't spill!
Okay so I've been reading this for 2 days now and still can't find a definite answer it seems like everyone has a different way of doing it. I am new to kegging I just brewed a brown ale and ready for kegging. I'm trying to find out what would be the best and quickest way I don't want to force it but I don't want to wait neither I just want to get the best taste out of my beer. I read some things for it says to chill set to 30 psi roll it around for a minute or two put back in fridge for 24 hours blow off pressure then set the serving pressure. Then I've also read leave it at room temperature is 25 to 30 psi for 3 to 4 days then chill then serve. Then someone told me today put it on 25 psi chill it for 2 to 3 days chilled blow it off then set to pressure and enjoy. So can someone please just give me a straight answer on what is the best way to carbonate my beer and can you do this on all beers or is there only certain beer you can do this on whether it be the set it and forget it or force carbonate I just wanted to get the best taste out of my beer but then I also don't want to wait that long either. Thanks for all the help guys and gals
The first thing you need to answer is what will your keg temp be when force carbing?
My kegs sit in my keezer at 4C. The method I use at this Temperature is 30psi for 36 hours (no rolling or shaking), relief pressure in keg and drop down to 12psi. I find that it still needs a day at 12psi to be fully carbed. 12psi is also my serving psi so no other adjustments are needed.
Okay so I've been reading this for 2 days now and still can't find a definite answer it seems like everyone has a different way of doing it. I am new to kegging I just brewed a brown ale and ready for kegging. I'm trying to find out what would be the best and quickest way I don't want to force it but I don't want to wait neither I just want to get the best taste out of my beer. I read some things for it says to chill set to 30 psi roll it around for a minute or two put back in fridge for 24 hours blow off pressure then set the serving pressure. Then I've also read leave it at room temperature is 25 to 30 psi for 3 to 4 days then chill then serve. Then someone told me today put it on 25 psi chill it for 2 to 3 days chilled blow it off then set to pressure and enjoy. So can someone please just give me a straight answer on what is the best way to carbonate my beer and can you do this on all beers or is there only certain beer you can do this on whether it be the set it and forget it or force carbonate I just wanted to get the best taste out of my beer but then I also don't want to wait that long either. Thanks for all the help guys and gals
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