STAD

Recipes 

I have recently kegged my first beer. I chilled it for a couple hours then tried to force carbonate it with high pressure and shaking. Then I chilled and set pressure to about 12 PSI. The beer is still not exactly where I'd like it to be (it's a little flat), but I keep drinking it.

Here's my question, am I not allowing the beer to carbonate because I am relieving pressure every time I pour, or am I okay? Beer isn't green, so it's hard to stay away from it!

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Primary: EdWort's Haus Pale Ale
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Bobby_M

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If it's still set to 12psi and you have it connected the whole time, it's slowly carbing up to whatever the 12psi equilibrium is per the temperature the beer is.

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EdWort

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When you keg your beer, unless it's been aged in a secondary, it's always better to just hook it up to gas at 12 psi and for get about it for a week or two.

It will carbonate slowly and condition nicely in that time. Your patience will be rewarded with a much tastier beer.

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EdWort



Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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STAD

Recipes 

This beer sat in the primary for over a month, and has conditioned quite nicely. I immediately saw the need to eliminate secondaries and instead rename them "extra primaries." I was just curious as to whether or not me screwing with it was going to make the carbonation take longer.

I am also curious as to why the force carb didn't work. From what I've read, if you force carb using the chill, high pressure, shake method, it should be at your desired carbonation within a couple of hours. This was not the case for me.

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Primary: EdWort's Haus Pale Ale
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Up next: Peanut Butter Porter

ShortSnoutBrewing

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If I'm reading your first post right it sounds like you only shook once. You need to do this several times over a few hours if you're looking for that fast of carbonation. I prefer the other method of setting it at serving pressure and letting it sit for at least a week.

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STAD

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Yeah, you read it correctly, only did it once. Now it's sitting where I want it and that's what I'll do next time. The whole reason I asked is because when I pour one glass, it seems more carbonated than if I pour another right after. This could just be in my head though.

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Primary: EdWort's Haus Pale Ale
Bottled:
Kegged:
Up next: Peanut Butter Porter

homebrewer_99

Recipes 

If you are using the keg as a secondary you will also bring all the sediment off the bottom making your brew cloudy again every time you shake it...

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HB Bill

STAD

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Well I'm not sucking up any trub, and I'm not shaking it so wouldn't it all fall to the bottom (if not already in the primary) and just have one or two cloudy pours? I've already said that from now on I'm just going to hook it up and leave it along for two weeks.

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Primary: EdWort's Haus Pale Ale
Bottled:
Kegged:
Up next: Peanut Butter Porter

STAD

Recipes 

Okay, I'm definitely not crazy. I pour one beer, it's alright, then I pour another, and it's way flatter. What is causing this?!

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Primary: EdWort's Haus Pale Ale
Bottled:
Kegged:
Up next: Peanut Butter Porter

Yunus

Recipes 

I run into this too. My solution has been to either wait a good couple of minutes between pours or to increase the pressure to about 30psi overnight and add more carbonation(from the liquid line, so its pushing air form the bottom of the keg up)