First time kegging...quick question - Page 2

BigTexun · 03-18-2010, 09:46 PM

Quote:

Originally Posted by HOOTER

Cool. I've got another question. I hit the beer with 30 psi when the temp was in the low 50's then immediately refrigerated. Should I go a bit more than 24 hrs. to make up for the lag time while cooling or does that really matter?

If you give that cold keg a few aggressive shakes with 30 psi on it, you'll have carbed beer in 5 minutes. Shake / vent / test... and repeat until you are happy.

In my opinion, this not only saves you time... it reduces the chances of overcarbing.

shortyjacobs · 03-18-2010, 09:50 PM

Every time I shake my keg, I overcarb the living crap out of it. Also, 90% of the "why is my beer foamy threads" end with, "oh yeah, I shook it".

What I do is throw the warm (60°) keg into the fridge (38°), put it on 30 PSI, and leave it for 48 hours. It's usually about 80% carbed by this point, at which time I vent down to 10-11 PSI and leave it a few days more to finish up. Works 100% of the time, every time. I think I have luck with the 48 hrs, (and sometimes 72, if it's not carbed enough after 48), because it's warmer when it enters, so it has that lag time you speak of.