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-   -   Keg / Conditioning (http://www.homebrewtalk.com/f35/keg-conditioning-7453/)

billism 03-21-2006 07:42 PM

Keg / Conditioning
 
Hello,

I'm sure this has already been covered, and I am sorry, I could not find it though...

I am going to do my first kegging. I was wondering... With bottling, conditioning is used for carbonation and developing a better tasting beer. My brew has fermented in the primary for 1 week and 2 weeks in the secondary. Once kegged, should it be stored at fermentation temperature for a while before being chilled in my kegerator and force carbonated?

Thanks!

Kaiser 03-21-2006 07:45 PM

Quote:

Originally Posted by billism
Once kegged, should it be stored at fermentation temperature for a while before being chilled in my kegerator and force carbonated?

There is no need to keep it at fermentation temp in the keg if you force carbonate. Some brewers don't even keep the secondary at fermentation temp.

Kai

RichBrewer 03-21-2006 10:40 PM

Actually you can force carbonate the beer quicker if you chill down the beer before you keg it. I put the carboy in the fridge for a couple days. The colder the beer is the more it will absorb CO2. You can then rack it into the corny and pressurize to about 10 pounds. It will take 4 or 5 days to fully carbonate.

david_42 03-21-2006 10:54 PM

To answer the other part, wait as long to tap the keg as you would for a bottle. Let it sit for 2-3 weeks and then put it on pressure for 4 days.

bikebryan 03-22-2006 01:49 AM

Quote:

Originally Posted by RichBrewer
Actually you can force carbonate the beer quicker if you chill down the beer before you keg it. I put the carboy in the fridge for a couple days. The colder the beer is the more it will absorb CO2. You can then rack it into the corny and pressurize to about 10 pounds. It will take 4 or 5 days to fully carbonate.

It's not that colder solution will absorb more CO2 - it will absorb the same amount as a warm solution - it's how FAST it will reach that equilibrium. CO2 will dissolve faster in a colder solution than a warmer one.

Kaiser 03-22-2006 03:48 AM

Quote:

Originally Posted by bikebryan
It's not that colder solution will absorb more CO2 - it will absorb the same amount as a warm solution - it's how FAST it will reach that equilibrium. CO2 will dissolve faster in a colder solution than a warmer one.

It's actually a matter of pressure and beer temperature. And it is pretty easy to overcarbonate beer if it is to cold and the pressure is to high. At the same pressure CO2 will dissovle faster at lower temp since it is farther away from the equilibrium. But once that is reached there might be to much CO2 in the beer.

Kai

bikebryan 03-23-2006 12:24 AM

Quote:

Originally Posted by Kaiser
It's actually a matter of pressure and beer temperature. And it is pretty easy to overcarbonate beer if it is to cold and the pressure is to high. At the same pressure CO2 will dissovle faster at lower temp since it is farther away from the equilibrium. But once that is reached there might be to much CO2 in the beer.

Kai

Yea, you're right. I was just trying to keep it simple.

Regardless, chilling beer won't allow it to absorb any more CO2 than if it was at a higher temperature, if the pressures were the same. It would just absorb the CO2 and reach equilibrium faster if it was colder.

RichBrewer 03-23-2006 12:27 AM

Quote:

Originally Posted by Kaiser
It's actually a matter of pressure and beer temperature. And it is pretty easy to overcarbonate beer if it is to cold and the pressure is to high. At the same pressure CO2 will dissovle faster at lower temp since it is farther away from the equilibrium. But once that is reached there might be to much CO2 in the beer.

Kai

You are correct but there are charts available that will tell you what pressure to set your regulator for the temperature of your keg. I keep mine at 38 degrees and I carbonate at 10 pounds. So far so good. I don't think my beer is over carbonated. If I can find one of the charts I will post it for you.
:mug:

RichBrewer 03-23-2006 12:31 AM

Here is a link to one of the charts I was talking about. Fairly easy to figure out.

http://www.ebrew.com/primarynews/ct_...tion_chart.htm

Kaiser 03-23-2006 01:32 AM

Quote:

Originally Posted by bikebryan
Regardless, chilling beer won't allow it to absorb any more CO2 than if it was at a higher temperature, if the pressures were the same. It would just absorb the CO2 and reach equilibrium faster if it was colder.

The cooler the beer, the more CO2 it can absorb at the same CO2 ambient pressure.

The over carbonation that I was referring to, comes from increasing the pressure above the pressure necessary for equilibrium at the desired CO2 content and temp of the beer. This is an effective way of getting CO2 into the beer fast because it's current CO2 content is so far away from the CO2 content that you can get at the set pressure. But it is difficult to measure when to stop and set the pressure back to the pressure needed for the desired CO2 level.

I did this once and had to bleed the keg for 2 days to get back to 5g/L CO2.

Kai


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