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Old 09-17-2008, 04:37 PM   #1
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Default This can't be normal...

So I've managed to successfully keg three brews now, after a very long and arduous battle. One has been sugar primed the other two force carbed. The two that were force carbed I noticed something that does not jive with the typical proceedure I see for this task. Maybe my regulator is whacked?

I do force carbing per convention (about 30 psi for 4 minutes) but when I come back to let out some pressure a few hours later all I hear is "pss" and it's empty, not the typical "psssssst" you'd expect to hear from a well carbed keg. Obviously the beer is absorbing all the CO2 fast but I have to re-charge the keg a few times during the following days to keep the pressure up, otherwise I can't even draw on it. I do not believe I have any leaks in the kegs because once the beer reaches proper carb levels and I can remove it from the CO2 it draws fine, without needing any more charging. No foaming issues, no problems.

I'm starting to think that maybe I'm actually hitting the beer with 15 PSI or whatever even though the regulator says 30...what are the odds of this? Do regulators lie? Any ideas?

BTW the regulator is a micromatic if this helps....I did disassemble it last month to clean it after the regulator screw rusted shut but I made sure to sanitize everything before reassembling it.
Dusk

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Old 09-17-2008, 04:46 PM   #2
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Just to clarify. You are force carbing a non-carbed keg with 30PSI for only four minutes?

If that is the case, it explains your problem. Force carbing involves more than just a one time blast. I'll try to find some force carbing information for you.

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Old 09-17-2008, 04:47 PM   #3
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http://www.homebrewtalk.com/f35/keg-...strated-73328/
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Old 09-17-2008, 04:49 PM   #4
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I haven't even started kegging yet, but I assumed you need to keep the CO2 connected during the force-carbing process.

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Old 09-17-2008, 04:50 PM   #5
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And yes, your beer will like to take on a lot of co2. It Will absorb co2 up to whatever volume it can hold at a given temp. If that amount is high, and you don't constantly supply additional C02 for it, it will soak up the gas until the pressure is nearly 0
That's why I am becoming such a fan of carbing at serving pressure. It takes about a week, and the $4.99 for the ball lock connector, and the $0.99 for the Steel T for the gas line was money well spent in my book.

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Old 09-17-2008, 04:51 PM   #6
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I set my uncarbed beers in the fridge at 40 degrees, and 30 psi for about 3 days. (I don't shake or anything). After three days, I see how it's coming along and either keep it there a little longer, or purge and set it at serving pressure (12 psi for me).

I'm not sure I understand what you're doing, so I just thought it would be easiest to just tell you how I do it. Many of us do it different ways, including the "set it and forget it" of putting it at serving pressure for two weeks or so and then having it carb up slowly.

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Old 09-17-2008, 04:51 PM   #7
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Not sure if I am getting your procedure correctly. You hit it with 30psi for 4 minutes, then shut off the gas? If so, there is no way that is long enough to carb it. You might be ok if you leave it at 30 for 24 hours, then back it off to your serving pressure, but even then it might take a few more days to equalize.

If I read your post wrong, I apologize!

I typically use the set-n-forget method and it works every time - just set to your serving pressure and leave it for a couple of weeks.

EDIT: Wow I'm typing slow today!

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Old 09-17-2008, 04:53 PM   #8
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Quote:
EDIT: Wow I'm typing slow today!
That's cause one of your fingers is permanently afixed to the shutter button of your camera.
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Old 09-17-2008, 04:54 PM   #9
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Quote:
Originally Posted by duskb View Post
I did disassemble it last month to clean it after the regulator screw rusted shut but I made sure to sanitize everything before reassembling it.
Dusk
You sanitized the inside of your regulator? That cant be good.
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Old 09-17-2008, 05:55 PM   #10
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I used the force carb method(30 psi for a couple days) for my first keg but I think I am going to start using the set it and forget it method. Mostly becasue it will force me to wait longer for my beer to "mature".

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