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Old 12-14-2011, 03:33 AM   #1
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Default "cask" kegging at cellar temps

I'm struggling to get this figured out...I think it's more complicated than I originally thought.

I want to serve kegged beer in my 55 degree garage. I have a picnic tap and about 7 ft of beer line.

I've kegged and carbed at room temp before, but I always chilled. I figured this would be the same, just different pressure. What I didn't take into consideration was the decreased level of co2 the beer can hold in solution at warmer temps.

So, why am I always getting flat beer? It either comes out flat with no head or flat with a lot of head...I'm stumped.

Technique-- carbed two weeks at 25 psi (55 degrees). When ready to serve, dropped pressure to 8 psi, vented keg. Flat beer!! Booo.

Can someone school me on "cask" kegging?



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Old 12-14-2011, 03:42 AM   #2
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"cask" conditioning doesn't come from forced carbonation. it just the opposite. You want to condition the beer with a secondary fermentation just like when you bottle condition. it won't be a true cask beer but you can carbonate it low and dispense at a low pressure at 55 degrees to imitate the effect.



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Old 12-14-2011, 04:08 AM   #3
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Originally Posted by jester5120
"cask" conditioning doesn't come from forced carbonation. it just the opposite. You want to condition the beer with a secondary fermentation just like when you bottle condition. it won't be a true cask beer but you can carbonate it low and dispense at a low pressure at 55 degrees to imitate the effect.
I guess I should clarify...I understand it wont really be cask, hence the ""s.

Ok, soooo, how do I imitate cask beer with my setup in my 55 degree garage?
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Old 12-14-2011, 09:55 AM   #4
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I guess I should clarify...I understand it wont really be cask, hence the ""s.

Ok, soooo, how do I imitate cask beer with my setup in my 55 degree garage?
55 is perfect. Use around 3oz sugar primings at racking. Close the keg, leave it a couple days at fermentation temp., move it to your garage. Leave it there another week, and you'll be in business. Just use enough co2 to push the beer out of the keg.

Alternatively, go here, and start doing the real thing which is the best option
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Old 12-14-2011, 02:46 PM   #5
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55 is perfect. Use around 3oz sugar primings at racking. Close the keg, leave it a couple days at fermentation temp., move it to your garage. Leave it there another week, and you'll be in business. Just use enough co2 to push the beer out of the keg.

Alternatively, go here, and start doing the real thing which is the best option
you can push it with about 2 or 3 psi. you can also gravity feed it if you have the ability. to do that you just need to have the keg higher than where the pints are being poured and have the gas post opened somehow. it'll go flat sooner that way tho
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Old 12-14-2011, 04:51 PM   #6
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you can push it with about 2 or 3 psi. you can also gravity feed it if you have the ability. to do that you just need to have the keg higher than where the pints are being poured and have the gas post opened somehow. it'll go flat sooner that way tho
I tried really low psi, but it wouldn't push the beer.

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Originally Posted by jimswms
55 is perfect. Use around 3oz sugar primings at racking. Close the keg, leave it a couple days at fermentation temp., move it to your garage. Leave it there another week, and you'll be in business. Just use enough co2 to push the beer out of the keg.

Alternatively, go here, and start doing the real thing which is the best option
Is there a way to do this by force carbing first?
What psi to push if I prime first?
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Old 12-14-2011, 06:44 PM   #7
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Try starting at a low psi setting (maybe 2 psi) and increase the pressure slowly until the beer starts to flow out of your open faucet. Then use that pressure setting and maybe disconnect when your done dispensing beer for the night.

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Old 12-15-2011, 06:33 PM   #8
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Try starting at a low psi setting (maybe 2 psi) and increase the pressure slowly until the beer starts to flow out of your open faucet. Then use that pressure setting and maybe disconnect when your done dispensing beer for the night.
Thanks for the suggestion. Anyone know why the beer is flat?
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Old 12-15-2011, 08:34 PM   #9
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Thanks for the suggestion. Anyone know why the beer is flat?
Possibly because the co2 is getting "knocked" out of suspension by the short lines. To serve at 25 psi (or a beer carbed there), you'd need like 20' lines. For soda, I have it at 30 psi and serve with 25' lines.
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Old 12-16-2011, 02:09 AM   #10
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Possibly because the co2 is getting "knocked" out of suspension by the short lines. To serve at 25 psi (or a beer carbed there), you'd need like 20' lines. For soda, I have it at 30 psi and serve with 25' lines.
I was thinking about that, but the LHBS guy said I could get away with just dropping the pressure before serving.

I can't seem to wrap my brain around the physics of this...and I like physics. BAH!

Thanks yoop...maybe I'll just suck it up and buy 20 ft of line to try.


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