Born Brewing Co.

Recipes 

LIVESTRONG!!

__________________
Born Brewing Co.

Primary :empty
Secondary : empty
KEG: empty

May your beer never be empty, and a roof always over your head, and when your day comes, may you get to heaven before the devil knows your dead.

Gilbey

Recipes 

What's a good price for a used corny keg?

Is it worth buying them cleaned and refurbished or not?

Thanks!

Gilbey

Janx

Recipes 

You can push a lot of kegs with a 5 pound CO2 tank. Not sure exactly how many because it all varies, but a lot.

I have a 15 or 20 pound tank and it seems like I fill it a couple times a year at most. It pushes two kegs most every day.

Cheers

__________________
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit

kkroger

Recipes 

You know it brother!

awillis

Recipes 

My kegging system is finally on its way. Cant wait! I was wondering on how to force carbonate without providing the chilled brew with oxygen. I'm thinking I can fill the keg to its max(below some hole, dont know which one) and let chill for a couple days in the fridge. While it chills is when I can bleed the pressure that is created in the keg. Once this pressure is mostly relieved is when I should provide plenty of co2(20-30psi) and shake. After this let sit for perhaps a few more days, then lower the psi to 12 and enjoy. Is this idea on the right track and if not where did I go wrong? TIA

__________________
"As good wine needs no bush, so beer needs no excuse. One should drink it because it is pleasing to drink and not because it contains any specific number of calories or because it is either good or bad for you"
-1934


Primary: Empty
Secondary: Little Hoof Hefeweizen
OnTap: Empty
Bottle: Single Chain Raspberry Porter

bikebryan

Recipes 

Best bet:

1. Rack beer to keg.

2. Place lid on keg and close it

3. Open pressure release valve, then connect your CO2 and open the line. The CO2, being heavier than air, will sink down to your beer surface and force the room air out of your tank through the pressure release valve. Let the CO2 run for about 30 seconds or so, and you'll have the bad air out of that keg. Close the pressure release valve.

4. Set your desired serving pressure, based on the carbonation level you want to achieve (consult the charts for this).

5. Wait about a week.

By following this regimen, you'll end up with consistently carbonated beer, at exactly the carbonation level you were seeking, without the worries of oxidation. The crank-and-shake method you described will carbonate, sure, and lots faster, but usually results in under- or over-carbonated beer. Just be patient. Homebrewing is not for the impatient.

awillis

Recipes 

Thanks for the good info. The patience thing, I'm still working on. Its genetic!

__________________
"As good wine needs no bush, so beer needs no excuse. One should drink it because it is pleasing to drink and not because it contains any specific number of calories or because it is either good or bad for you"
-1934


Primary: Empty
Secondary: Little Hoof Hefeweizen
OnTap: Empty
Bottle: Single Chain Raspberry Porter