Originally Posted by Brewer Downunder
G'day just wondering what different techniques there are out there for kegging
1: After fermentation syphon brew from fermenter into keg miniumising gunk pickup, burp keg (Remove O2) pressurise to 400kpa (58psi) shake keg like mad till pressure drops to about 100kpa (14.5psi), repeat this 2 times pressurise to 400kpa (58psi) leave for about 48-72hrs (2-3days) Pressurise to serving pressure 100-150kpa(14.5-21.75psi) and enjoy
That's the way i've been tought and am interested in others
Good god man, do you like drinking glasses of foam?
Overpressurizing and shaking is a method many folks use, this is true, but it leads to over- or under-carbonated results more often than not.
The tried and true method is to refrigerate the keg first. CO2 will dissolve into a cold solution easier. Then hook up the CO2, adjust the regulator to serving pressure (consult the charts for the pressure needed for the volumes of CO2 you want, and the needed pressure for the temperature of the beer to achieve it), then let it sit for anywhere from five to seven days. Then tap it and away you'll go.
Yes, you have to wait a little longer, but let's face it, beer aged a little longer is usually better. This method also gives you precise control over the carbonation level, whereas the overpressure and shake method doesn't.