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Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Carbing instruction from the homebrewstore
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Old 12-18-2008, 04:05 AM   #1
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Default Carbing instruction from the homebrewstore

Ok i took the plunge and bought some kegging gear. I got some basic instructions. Refridgerate keg overnight - pressurize chilled keg to 30PSI - rock back and forth for 3 mins with gasline connected the whole time - disconnect gas and leave in fridge atleast ne more day. When ready to serve release pressure and repressurize to 4psi - serve.

Is this an ok method? And can I remove the gas after pressurizing it to 4psi and or do i just leave the tank connected? Or does it matter?

Thanks

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Old 12-18-2008, 04:10 AM   #2
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Serving pressures will vary, depends on your carb level, how long your beverage hose is, and its diameter. There is no "one size fits all". I serve most of my beers at 10psi, so to me 4psi seems really low.

There are a million ways to carb a keg...

I pressurize to 30psi, I dont rock it or shake it. I let it sit on the gas for 24 hours. I then turn it down to serving pressure and release the excess pressure. Viola, I serve.

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Old 12-18-2008, 04:53 AM   #3
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They skipped step one.. age beer appropriately. Then chill keg.

Yes, rocking the keg with cold beer in it and 30psi connected will get you very close. However, the one thing I'd recommend the following day is setting your regulator to the pressure that represents the carb level you want to maintain based on the charts. It's probably going to be between 10-14 psi. Vent the keg, then apply the gas disconnect at that new pressure. You shouldn't have to do anything else.

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Old 12-18-2008, 09:58 AM   #4
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+1 well said Bobby- If you don't vent and set pressure you'll need to adjust it again and again. I just switch off my gas, set, vent, open up to new pressure.

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Old 12-18-2008, 02:53 PM   #5
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Don't forget to purge the keg several times after you seat the lid. Have to get all that nasty air out.

I pressurize to 30psi for two days, then drop it back to about 15psi for the rest of the week.

As mentioned above, it seems everybody has their own method.

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Old 12-18-2008, 03:16 PM   #6
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Quote:
Originally Posted by The Pol View Post

I pressurize to 30psi, I dont rock it or shake it. I let it sit on the gas for 24 hours. I then turn it down to serving pressure and release the excess pressure. Viola, I serve.
I must be doing something wrong because there is no way my beer is fully carbonated after 36 hours @ 30 psi. After 36 hours I purge the keg and dial down my regulator to the serving pressure. I do rack to the keg and put it in the fridge so it takes some time to come up to temp maybe that is why it takes longer?
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Old 12-18-2008, 03:24 PM   #7
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Yes... the 24 hours will only work with a keg at serving temp. I generally cold crash, so when I rack to my keg, the beer is already 35-40F. I then put it on the gas in the fridge and 24 hours is all it needs at 30 PSI at serving temp. I then turn off the gas, release the pressure, then dial my regulator up to 10psi to serve, and turn the gas back on.

I have done all of my brews this way, and never had a problem with carbonation after 24 hours.

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Old 12-18-2008, 03:52 PM   #8
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Quote:
Originally Posted by The Pol View Post
Yes... the 24 hours will only work with a keg at serving temp. I generally cold crash, so when I rack to my keg, the beer is already 35-40F. I then put it on the gas in the fridge and 24 hours is all it needs at 30 PSI at serving temp. I then turn off the gas, release the pressure, then dial my regulator up to 10psi to serve, and turn the gas back on.

I have done all of my brews this way, and never had a problem with carbonation after 24 hours.
OK cool maybe I will try to up it to 48hours since I don't have the room to cold crash. I need to experiment some.
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Old 12-18-2008, 10:51 PM   #9
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You could just keg the beer, let it cool overnight, and then hook up the gas for 24 hours.

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Old 12-19-2008, 10:25 PM   #10
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Ok i am new to the kegging thing too, when you rack to your keg and you are going to force carb do you still add priming sugar? and how much

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