scottfro

Recipes 

i'm looking at moving up to kegging but do not have a fridge to store it. i'm wondering if its possible to keep the keg cold till the co2 dissolves into the beer and then have it warm there after. will the co2 leave the beer after warming?

thanks!

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Bottled:
#30 Chocolate Porter
#27 Smoked Ale
#26 Hard Apple Cider (Champagne Yeast)
#25 Big Als' Blackberry Brew 2008
#15 Hard Apple Cyser

Kegged:
#31 Field Hand Hefeweizen

http://www.deterrabrewing.com/forum <-- Vancouver Homebrewing Network

jdoiv

Recipes 

It won't leave the beer and you don't have to cool it to get the CO2 into solution. Just run at a higher pressure. I carb my kegs at 30psi at 68-70*F. It does take a little longer, but I'm usually not in a hurry and try to have 3 to 4 kegs in line for the kegerator. You do need to make sure there are no leaks in the keg though. If you have a leaky poppet or lid, then the CO2 will eventually leave solution. I periodically hit each keg I have aging with the CO2 and leave the next one up on gas.

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Drinking on the keg: BPA, Brown Ale, Dry Mead, Wee Heavy aged on Oak, CAP
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scottfro

Recipes 

interesting, so a fridge is not required for any part of the process if i don't mind drinking warm beer?

__________________
Primary:

Secondary:

Bottled:
#30 Chocolate Porter
#27 Smoked Ale
#26 Hard Apple Cider (Champagne Yeast)
#25 Big Als' Blackberry Brew 2008
#15 Hard Apple Cyser

Kegged:
#31 Field Hand Hefeweizen

http://www.deterrabrewing.com/forum <-- Vancouver Homebrewing Network

jdoiv

Recipes 

Well if you want to drink it warm, you would need a very long length of beer line so you didn't get all foam. Otherwise it will come out too fast and the CO2 will escape from solution giving you a big glass of foam.

__________________
Drinking on the keg: BPA, Brown Ale, Dry Mead, Wee Heavy aged on Oak, CAP
Drinking in the Bottle:
Conditioning:
Fermenting:
Planning:

scottfro

Recipes 

how long is "very long"? 2 ft?

__________________
Primary:

Secondary:

Bottled:
#30 Chocolate Porter
#27 Smoked Ale
#26 Hard Apple Cider (Champagne Yeast)
#25 Big Als' Blackberry Brew 2008
#15 Hard Apple Cyser

Kegged:
#31 Field Hand Hefeweizen

http://www.deterrabrewing.com/forum <-- Vancouver Homebrewing Network

Scimmia

Recipes 

for 2.5 volumes at 70F (21C) with 3/16" tubing, you'd need ~12 ft.

http://clbe.net/balancedkeg.htm

rabidgerbil

Recipes 

No... at fridge temp, you still need 5-6 feet of 3/16th inch tubing,
at room temp, I think I would want about 3 times that much.
That might be TOO much, but you can always cut it down if you need to.

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jdoiv

Recipes 

That sounds about right. I use 6ft of tubing at 45*F. 2 feet will give you foam at standard serving temps.

__________________
Drinking on the keg: BPA, Brown Ale, Dry Mead, Wee Heavy aged on Oak, CAP
Drinking in the Bottle:
Conditioning:
Fermenting:
Planning:

scottfro

Recipes 

oh wow, thanks for that link, looks useful!

so basically i really need to get a mini fridge if i want to do this.

__________________
Primary:

Secondary:

Bottled:
#30 Chocolate Porter
#27 Smoked Ale
#26 Hard Apple Cider (Champagne Yeast)
#25 Big Als' Blackberry Brew 2008
#15 Hard Apple Cyser

Kegged:
#31 Field Hand Hefeweizen

http://www.deterrabrewing.com/forum <-- Vancouver Homebrewing Network

malkore

Recipes 

You'd need like 20feet of beer line to balance 30psi at 70F (roughly)

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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10