Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Bottling/Kegging > I must be doing something wrong w/ my kegs...

Reply
 
LinkBack Thread Tools
Old 06-02-2008, 10:58 AM   #1
Stevorino
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Alpharetta, GA
Posts: 939
Liked 2 Times on 2 Posts

Default I must be doing something wrong w/ my kegs...

I now have 4 kegs, and every one has been a pain and none of them seem to turn out right...please help me figure out what I'm doing wrong.

Usually I put my keg w/ fresh beer in the cooler and let it drop down to fridge temp. I hook it up to the CO2 canister and shake it around 25psi once the keg and beer is cold. After a minute or two of shaking, I put it back in the fridge w/ the CO2 still connected at 25psi. The next morning I drop the pressure to 5psi. Usually I get a cup or two of foam and then get a decent flow--but the beer usually tastes like garbage.

The two older beers that have been on the system for a couple weeks (sitting at 5psi--my serving pressure) seem to be a little flat...but tasted much better after a couple of weeks at sitting at serving pressure.

Any suggestions? I have a big party this weekend and want to have all 4 of my kegs serving at the right carbonation level (I have a 4-way gas manifold splitting a blonde ale, vienna lager, am. wheat beer, and pale ale). Another obstacle is that I have run out of CO2- and won't be able to put these beers on gas until Wednesday night (Party is Friday night). Help?

__________________

-Stevorino-_________________________________________
In Keezer:
1. BCS - Wet Hopped West Coast Blaster
2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

Stevorino is offline
 
Reply With Quote Quick reply to this message
Old 06-02-2008, 12:14 PM   #2
Funkenjaeger
Feedback Score: 0 reviews
 
Funkenjaeger's Avatar
Recipes 
 
Join Date: May 2007
Location: Nashua, NH
Posts: 1,637
Liked 8 Times on 7 Posts

Default

I force carb with the crank-and-shake method, and I don't feel that it negatively impacts my beers. The first few pints are going to taste like crap depending on how much yeast you have settling out in the keg, but that's independent of carb method.

Some people claim that once force carbed, it will taste a little off for a couple of days - there may be some truth to this, as CO2 does get stored as a combination of dissolved gas and carbonic acid, so it could take a while for the level of carbonic acid to reach a stable level - but I don't know for sure. Either way, after it's been sitting for a couple of days, it shouldn't matter what method you used to carbonate it in the first place.

__________________
Funkenjaeger is offline
 
Reply With Quote Quick reply to this message
Old 06-02-2008, 12:18 PM   #3
Drunkensatyr
Feedback Score: 0 reviews
 
Drunkensatyr's Avatar
Recipes 
 
Join Date: Apr 2007
Posts: 2,017
Liked 7 Times on 3 Posts

Default

As far as taste goes, kegging should not change it much at all so I must assume that either too much trub is being racked into the keg or the beer is still green. For foam though, you need to ensure you have a properly balanced system.This is a very easy yet often time ignored first step in setting up your kegerator. The math is simple and takes very few steps or measurements to resolve. I will assume that you are ok with standard beer carbonation. If you want multiple beer carb levels then you will need multiple regulators and multiple line lengths to keep foam free pouring. 12 psi is kind of the generic perfect pressure for most systems.

Regulator Pressure = (Length of Beer Line in Feet x Resistance of beer line) + (Heights of tap above kegs x 0.5)


Beer line resistance:

3/16 id is 2.7
1/4 id is 0.7


Common example:

5' of 3/16" hose and the tap is 2' above the keg.

Pressure at regulator should equal (5 x 2.7) + (2 x .5)
13.5 + 1 = 14 psi. Since 14 is a bit high, I would rather go back and decrease the hose length to hit the 12 psi mark.

4' of 3/16 will change it to:
4 x 2.7 + 2 x .5 = 11.8 or round that to 12.

__________________
Drunkensatyr is offline
 
Reply With Quote Quick reply to this message
Old 06-02-2008, 02:05 PM   #4
Stevorino
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Alpharetta, GA
Posts: 939
Liked 2 Times on 2 Posts

Default

So for this weekend coming up-- let's assume my kegs are all ****ed up. What do ya'll suggest doing? Also, for the next few weeks I won't be changing my serving lines...any suggestion on how to get that good for just a 3-4 foot long line?

__________________

-Stevorino-_________________________________________
In Keezer:
1. BCS - Wet Hopped West Coast Blaster
2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

Stevorino is offline
 
Reply With Quote Quick reply to this message
Old 06-02-2008, 02:43 PM   #5
Liquidicem
I love lamp!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Liquidicem's Avatar
Recipes 
 
Join Date: Sep 2007
Location: Eagan, MN
Posts: 712
Default

5 psi is really low and I would expect your beer to taste a little flat. I would set your pressure 11-12 and let it sit for the rest of the week.

__________________
Squirrel House Brewing
Quote:
Originally Posted by BierMuncher
Don't poop in your fermenter when the lid is off and you'll be fine.
Liquidicem is offline
 
Reply With Quote Quick reply to this message
Old 06-02-2008, 03:01 PM   #6
Boerderij_Kabouter
Feedback Score: 0 reviews
 
Boerderij_Kabouter's Avatar
Recipes 
 
Join Date: Dec 2007
Location: Oconomowoc, Wisconsin
Posts: 8,461
Liked 118 Times on 102 Posts
Likes Given: 11

Default

Use the directions here.

__________________
2P-Twent-E Simple Brew DITCHES 1 DITCHES 2 Fermentolagertaporator side-by-side ferm Twelve Hopostles Labels
Boerderij_Kabouter is offline
 
Reply With Quote Quick reply to this message
Old 06-02-2008, 03:20 PM   #7
Drunkensatyr
Feedback Score: 0 reviews
 
Drunkensatyr's Avatar
Recipes 
 
Join Date: Apr 2007
Posts: 2,017
Liked 7 Times on 3 Posts

Default

Quote:
Originally Posted by Stevorino View Post
So for this weekend coming up-- let's assume my kegs are all ****ed up. What do ya'll suggest doing? Also, for the next few weeks I won't be changing my serving lines...any suggestion on how to get that good for just a 3-4 foot long line?
Either I need more info or you need to do the calculations. Exactly how long is your line, exactly what ID is your line, exactly how high over the keg do you serve?

Regulator Pressure = (Length of Beer Line in Feet x Resistance of beer line) + (Heights of tap above kegs x 0.5)
__________________
Drunkensatyr is offline
 
Reply With Quote Quick reply to this message
Old 06-02-2008, 03:39 PM   #8
conpewter
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
conpewter's Avatar
Recipes 
 
Join Date: Nov 2007
Location: East Dundee, Illinois
Posts: 5,109
Liked 40 Times on 35 Posts
Likes Given: 7

Default

Well to use your current system you need to let the beer sit at 12 PSI, when you want to serve some, drop the PSI to 5 and serve at that pressure (thus avoiding foam mostly). Do get longer lines when you get the chance though so you don't have to always keep dropping to 5 PSI to pull a pint, then back to 12 for storage.

The kegs that you have had for a while that have aged a bit should work fine with the above method, nothing is going to make green beer taste like aged beer though.

Now for having beer at your party if you figure all your kegs are currently screwed up, I'd just go buy a sankey keg of something good from a local microbrew and retrofit that into your system. (alternatively they may fill a 5 gal corny)

__________________

"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

conpewter is offline
 
Reply With Quote Quick reply to this message
Old 06-02-2008, 04:18 PM   #9
Stevorino
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Alpharetta, GA
Posts: 939
Liked 2 Times on 2 Posts

Default

If my kegs are all carbonated at around 5psi or higher, and I let it sit at 12psi from Wednesday Night to Friday night, do ya'll think they will be good to go?

The two new ales just got out of sitting in a primary at 68 degrees for 4 weeks.

__________________

-Stevorino-_________________________________________
In Keezer:
1. BCS - Wet Hopped West Coast Blaster
2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

Stevorino is offline
 
Reply With Quote Quick reply to this message
Old 06-02-2008, 04:29 PM   #10
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 133 Times on 126 Posts

Default

The new ales will not be ready regardless of what you do, green beer is green beer. Carbonated is not conditioned. (A wheat might be ok after 4 weeks).

The other two, I'd raise the pressure to 12 psi now and drop it for the party.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sanke kegs and Corny kegs CBBaron Bottling/Kegging 13 08-01-2011 02:06 PM
Always the wrong place wrong time OHIOSTEVE Wine Making Forum 7 10-04-2009 07:07 PM
CHI single handled kegs, $61/4 kegs Matt Up North Bottling/Kegging 11 10-21-2008 12:17 AM
How big a chest freeze for mix of Corny kegs and commercial kegs? StunnedMonkey Bottling/Kegging 5 08-17-2008 05:55 PM
Connecting CO2 to Kegs question. What am I doing wrong? Mr Bigins Beginners Beer Brewing Forum 10 10-09-2006 08:23 PM