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Old 06-26-2012, 02:35 AM   #11
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Originally Posted by anteup View Post
Beating a dead horse here but first time kegging.
1. Clean and sanatize keg.(No S*** Sherlock)
2. Fill keg with beer.
3. Pressurize keg with 30psi of CO2 and purge to clear out O2.
4. Cool beer at serving temp for 24hrs(36-40degrees)
5. Pressurize keg with 30psi of CO2.
6. Shake/roll to disperse CO2.
7. Store at serving temp for 24hrs.
8. Purge keg.
9. Pressurize keg to serving pressure and store 2-3 day and serving temp.
10. Enjoy

FYI-This is a wheat ale and kegging into a sankey.
Ok, if you want to carb fast, I'd totally change your procedure. Unless you like sediment filled foamy beer.

1. Clean and sanatize keg.(No S*** Sherlock)- Yep!
2. Fill keg with beer. Yep!
3. Pressurize keg with 30psi of CO2 and purge to clear out O2. Yep!
Here's where it changes:
4. Set in kegerator at 30 psi for 36 hours.
5. After 35 hours, purge and reset to 12 psi.
6. Pour about 3 ounces and discard (it'll be sludge)
7. Drink the keg.

I left off about 3 steps, plus the shaking/rolling part. I can see no advantage to shaking, except that you'll maybe have carbonated beer a day faster. But if you can't wait 36 hours to drink (and it'll take that long to cool anyway), then warm foamy beer with sediment might be good.

If you're not in a huge hurry:
1. Fill keg, and purge with co2 a couple of times.
2. Put in the kegerator at 12 psi.
3. come back in 10 days. Pour off the first three ounces. Drink the rest of the keg.
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Old 06-26-2012, 02:35 AM   #12
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I have two batches aging in 25L kegs, plus one that's close to when it will come out of primary in a tall 1/4bbl keg. The batch brewed on the 16th won't be coming out of primary for a bit still (will be there for 3-4 weeks), but it's in another tall pony keg. I have one more tall pony keg available for beer. Of course, I also have a 50L keg fitted with a 4" TC ferrule (I have the cap fitted for fermenting and pushing with CO2) that's good for up to 12 gallon batches. Then there's the 1/6 bbl kegs for my meads and other fermentations... I have two 1/2bbl (US size) sanke kegs for my mash tun and boil keggle... So I can easily brew something that will be good for any of my fermenters.

Ok, time to pull a pint now...

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Old 06-26-2012, 02:43 AM   #13
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Ah see, you drink mead and such, too. I don't buy craft if I have home brew and rarely drink anything but beer.

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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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Old 06-26-2012, 03:14 AM   #14
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Originally Posted by tre9er View Post
Ah see, you drink mead and such, too. I don't buy craft if I have home brew and rarely drink anything but beer.
Of course... I've not bought beer (eating out doesn't count IMO) since I started brewing and having my own beer available. My favorite mead is a traditional that's only 18%. I can't wait for my maple mead/wine to be ready for drinking. The 'skeeter pee' that's in process should be ready soon. Just need to rack to keg and carbonate the sumbich... Of course, that will require an open spot in the brew fridge. Or use of another fridge for chilling and carbonating.
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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
Fermenting
K1:
K2: Epic mead
K3: TripSix
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Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
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Old 06-26-2012, 03:43 PM   #15
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I now have 3 fridges...I know what you mean

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Quote:
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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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