Calvinfan1

Recipes 

I have five kegs hooked up to my CO2. Two of them I kegged about two weeks ago and the carbonation is pretty weak. I've tried increasing the pressure from 14 to around 18, but this causes my other kegs to become overcarbonated. What am I missing?

davebl

Recipes 

Are you talking about beer that pours with a nice head and quickly dissipates? That is called "poor head retention" and its a quality of the grist makeup of the beer... the actual grains that give it body and head.

Or is some beer just flat? I had a keg that leaked.. and it wouldn't carb well. Replaced all o-rings and poppits and its all fine now.

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My RIMS Brewery Build Project

Planning:

Primary: Sam Smith Oatmeal Stout

Secondary: Centennial IPA (Dry Hopping)

Kegged: Oberon Clone, Kona Fire Rock APA, Northern English Brown, Centennial Blond

WBC

Recipes 

Every time you keg you need to purge and check for leaks. Sometimes the lid o'ring leaks or the posts. If nothing is leaking and all kegs are on the same manifold then you will get the same carbination providing every keg is saturated at a given pressure and temperature. Sometimes different beers will seem less carbonated depending on the strength of the malt used and how sweet it is but they both are carbonated the same.

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Cheers,
WBC

Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
New toy: Blichmann 27 gallon fermentor

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