jetgorilla

Recipes 

I decided to start brewing and launched with a gluten free out of necessity for my girlfriend. I moved it form the fermenter to the keg. I have the CO2 on it. How much pressure and for how long before I can taste it?

Cranny04

Recipes 

First off... Well done going straight to kegging..

2nd: I usually let it sit on 30 psi over night, the purge and set to serving pressure for a day or two...

Here is a good chart for CO2 Volume at different temps

http://www.winning-homebrew.com/support-files/kegcarbonationchart.pdf

jetgorilla

Recipes 

Thank you. I've never tasted gluten free beer. How do I know if I screwed it up or not? It SMELLS like beer at this point.

jetgorilla

Recipes 

How do you know what "volume" you want?

tim2akat2

Recipes 

Gluten Free and kegging WOW great job the longer it sits the more the flavors mellow.

KevinM

Recipes 

Volumes of co2 usually is by some chart where they list out a range of desired volumes of co2 per beer style. It's pretty subjective and you'll wind up adjusting it to your taste anyways. http://www.howtobrew.com/section1/chapter11-4.html, bottom of the page.

There's no easy way to say it tastes like beer on a personal level either. The questions are, 1) do you enjoy the taste. 2) Do other people like the taste. and possibly 3) Do other people say it tastes like beer.

__________________
Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.