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Old 08-26-2010, 12:07 AM   #1
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Default Carbing first keg

Didn't see any clear answers to this so here goes.

Per a friend, I set the keg at 30psi (it's at about 70F) and then unhooked the tank. That should take about a week to carb right?

It loses about 5 psi per day when I check it by hooking up the regulator to the keg with the tank off. Is that c02 being absorbed by the beer?

Once it's carb'd it will sit for a few weeks before the campout I'm taking it to. Do I just put a few lbs on it and let it sit or what?

Thanks all!

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Old 08-26-2010, 12:10 AM   #2
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Quote:
Originally Posted by Twofox View Post
Didn't see any clear answers to this so here goes.

Per a friend, I set the keg at 30psi (it's at about 70F) and then unhooked the tank. That should take about a week to carb right?

It loses about 5 psi per day when I check it by hooking up the regulator to the keg with the tank off. Is that c02 being absorbed by the beer?

Once it's carb'd it will sit for a few weeks before the campout I'm taking it to. Do I just put a few lbs on it and let it sit or what?

Thanks all!
No.
Yes.
Maybe.

Ok, now let's do them one by one. If you unhooked the tank, the beer will NEVER carb. So, hook it back up and leave it at 30 psi at room temperature for three weeks. Then it will be carbed.

The reason you're "losing" the co2 is because it is being absorbed by the beer. That's what you want to happen.

After it's carbed up, you can either leave it on the gas (I would) or if there aren't any leaks, you can take it off of the gas.

Remember, if you carb the keg and room temperature and then chill it, you may have some foaming issues. Are you going to chill the keg the day you serve it?
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Old 08-26-2010, 12:24 AM   #3
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Go ahead an cool it if you can. It will carb faster when cold.

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Old 08-26-2010, 02:03 AM   #4
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Thanks for the info.

It will sit in the fridge at about 65F till the campout, then it will be hooked up to a jockey box for serving, not chilling the keg.

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Old 08-26-2010, 03:42 PM   #5
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I would set it at more like 11or12 for 3weeks. If you leave it set at 30psi for 3weeks its going to be over carbed. You want to set it at your serving psi.
If you want you can set it at 30 for 36-48 hours, then turn it down to your serving psi

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Old 08-26-2010, 04:43 PM   #6
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11 PSI at 65F will not give good carbonation.

Carbonation chart: http://ebrew.com/primarynews/ct_carbonation_chart.htm

30 might be OK - this chart doesn't go up that high in temperature.

Just set your carbing pressure and leave it connected and check on it in a few weeks.

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Old 08-26-2010, 05:44 PM   #7
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So, hook it back up and leave it at 30 psi at room temperature for three weeks.
?
That seems a little long. The stores around be say to 30 pounds for 3 days or 40 pounds for 2 days. I know that I do the 30 for 3 rule then back it down to 5 pounds and serve.
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Old 08-26-2010, 07:08 PM   #8
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Quote:
Originally Posted by ksbrain View Post
11 PSI at 65F will not give good carbonation.

Carbonation chart: http://ebrew.com/primarynews/ct_carbonation_chart.htm

30 might be OK - this chart doesn't go up that high in temperature.

Just set your carbing pressure and leave it connected and check on it in a few weeks.
Your right, I didnt see the temp!
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Old 08-26-2010, 07:22 PM   #9
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Quote:
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That seems a little long. The stores around be say to 30 pounds for 3 days or 40 pounds for 2 days. I know that I do the 30 for 3 rule then back it down to 5 pounds and serve.
OMG, so wrong. Wrong, wrong, wrong. I need to stay out of this forum, it's killing me.
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Old 08-26-2010, 07:39 PM   #10
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What you need to understand is that the volume of CO2 absorbed by the beer is dependent on pressure AND temperature. The amount of time is only relative to allowing the entire volume to absorb what it can at that particular temp. and pressure. Once the beer absorbs all it can, the time you let it sit at that temp/pressure is irrelevant.
If you are charging a keg and then disconnecting it, you're kinda flying blind unless you have a gauge on it and know what it's temperature is. This chart should be helpful to understand the concept of shooting for a specific volume by setting the pressure based on the temperature.

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