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Old 01-18-2006, 10:18 PM   #1
bleppek
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Default Beginner ? about kegging and carbonation

I kegged my vanilla cream ale 5 days ago (my first kegging experience). My fridge is at 34 degrees and I have the pressure set at 12 psi. According to the tables this should result in a CO2 volume of 2.79. I didn't do the shake method, just the hook it up and leave it method.
Should 5 days be enough time to carb up to this level? I tasted a little today, and it still seemed a little undercarbed (I'm a big fan of carbonation ). At 2.8 should this beer really bite, or should I try a little more CO2 pressure. I know that the lower temps allow me to get more CO2 volume into the beer at a lower pressure, but being that cold, could it affect on how that volume of CO2 tastes?
Thanks for any assistance you can give me.

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Old 01-19-2006, 01:22 PM   #2
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At around 2.8 volumes, you'll have a pretty well carbed beer. I personally prefer lower carbonation (around 1.5-2), but I don't think that you're going to be hurting your beer.

A good 5-7 days sounds about right to get a beer carbed. Depeding on just how carbonated you'd like it, you might want to concider upping the pressure a little bit.

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Old 01-19-2006, 01:41 PM   #3
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My procedures are very similar to yours and always work well. To get the high level of carbonation you desire will take a few more days.

Patience................

BTW, 34F is really cold for a beer, you're killing most of the taste.

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Old 01-19-2006, 07:06 PM   #4
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I know that 34 is really too cold. Problem right now is I only have 5' of 3/16 beer line and I'm trying to keep a balanced system. I have some more 3/16 on order, and when it gets here, I'll be raising the temp.

Thanks for the input!

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On Deck:
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#7 Newcastle Clone
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#2 BB English Brown Ale
#3 NB Cream Ale (w/ vanilla extract)
Keg:
#4 MBC Moosehead Stout
#5 Light Ale part 2

Last edited by bleppek; 01-20-2006 at 02:09 AM.
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Old 01-19-2006, 07:11 PM   #5
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you can up your pressure to compensate for the temp.--check out beertools.com for a freebie convesion calc.

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Old 01-20-2006, 01:51 AM   #6
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For some reason, the 7th day for me is that "magic" day where the beer reaches it optimal carbonation level. I start checking/tasting at around 4 days (impatient) and check every day until its carbed. Without fail it has always been ready at 7 days...even if on the 6th day it seemed pretty flat.

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