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Old 12-14-2012, 01:45 AM   #11
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I keep temp around 37 or 38f, and i just have a set of picnic taps with a few feet of hose. And i mostly brew pale ales and ipas.

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Old 12-14-2012, 01:47 AM   #12
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I keep temp around 37 or 38f, and i just have a set of picnic taps with a few feet of hose. And i mostly brew pale ales and ipas.
At 37-38F, 11psi puts you in the 2.5 CO2 volumes range/area. IMO, too high for a brown, but can be ok for an IPA. Try either increasing the temperature to 39-40F, or lower the pressure to 8-9 psi.

Handy-dandy super-simple carbonation chart for set and forget method.

BTW, I have a copy of this printed out and taped to the side of my brew fridge.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
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Old 12-14-2012, 01:59 AM   #13
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Thanks for the chart

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Old 12-14-2012, 02:03 AM   #14
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Takes a lot of the guesswork out of the mix...

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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 12-14-2012, 02:21 PM   #15
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Takes a lot of the guesswork out of the mix...
Yea - I did the set-it and forget it (15 PSI @ 37) approach my IPA last Sunday and then went away for a week. At the time I was thinking "I want to make sure this is drinkable when I get home - it's definitely overcarbed. Pulled the keg off CO2 and purged it - should be fine to drink tomorrow. Life would be so much easier if I just followed my own advice
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Old 12-14-2012, 02:27 PM   #16
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Yea - I did the set-it and forget it (15 PSI @ 37) approach my IPA last Sunday and then went away for a week. At the time I was thinking "I want to make sure this is drinkable when I get home - it's definitely overcarbed. Pulled the keg off CO2 and purged it - should be fine to drink tomorrow. Life would be so much easier if I just followed my own advice
The chart really helps... You went to 2.90 CO2 volumes???



I usually aim for about 2.5 for my pale ales/IPA's... Having to purge sucks a bit since you do it 2-3 times over 2-3 days to get it back to 'normal' levels. Then you could be a few more days to get it back to where you actually wanted it to be (if you purged too much )...
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 12-16-2012, 08:41 PM   #17
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Quote:
Originally Posted by Golddiggie

The chart really helps... You went to 2.90 CO2 volumes???

I usually aim for about 2.5 for my pale ales/IPA's... Having to purge sucks a bit since you do it 2-3 times over 2-3 days to get it back to 'normal' levels. Then you could be a few more days to get it back to where you actually wanted it to be (if you purged too much )...
Yea ... I used to have a lot of trouble getting beer to carbonate and the bad habits persist . Right now it's too bubbly to drink in a glass, but ok if I'm filling a growler. Next time I'll be more patient!
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Old 12-16-2012, 10:35 PM   #18
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If I can chime in with another option, if you are used to bottling and you want to test how much of an issue force carbing is, you could naturally carb the beer in the keg. This would theoretically create same size bubbles as bottling.

However you may have issues when you pour if the bubbles are still bigger than out of the bottle, due to beer lines serving pressure and whatnot. But I do not have experience in this department, just making a suggestion.

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Old 12-17-2012, 01:26 AM   #19
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If I can chime in with another option, if you are used to bottling and you want to test how much of an issue force carbing is, you could naturally carb the beer in the keg. This would theoretically create same size bubbles as bottling.

However you may have issues when you pour if the bubbles are still bigger than out of the bottle, due to beer lines serving pressure and whatnot. But I do not have experience in this department, just making a suggestion.
Big issue I see with carbonating in keg is that you MUST leave it at 70F for 2-3 weeks in order for it to carbonate (for normal beers, bigger ones will take longer). You then need to chill it down for 3-7 days in order to get the CO2 into solution. I can be drinking my brew while you're still carbonating in your keg. I also get extremely little sediment in the bottom of my keg. With 'naturally' carbonating, you'll have significantly more sediment/trub in your keg. IMO, not worth it. Part of the benefits of kegging is very little sediment, or none to glass.

IMO, better to figure out where you went sideways on the kegging setup than go the other direction.
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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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