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Current Rig
4.5KW E-HLT
5.5KW E-Kettle
MasterFlex Peristaltic Primary Pump
March Secondary Pump
Therminator for Chilling
Planned
Automated Grain Drop
Automated Hop Dropper
+1 on the sticky vote. It probably doesn't mean all that much to kegging vets, but this is a pretty valuable thread to new keggers. It's sure helped me out a bunch!!
Here's another page that helped me out a ton... plus on that page you can download the original Excel file of that chart at the beginning of this thread (much easier to read). I printed it out and stuck it in a sheet protector.
__________________ Primary: Imperial IPA, Biermuncher's OctoberFAST, Zombie Dust Secondary: Caberlot (my first wine!) Cold Crashing: Goat's Spare Tire Kegged & On Tap: Bavarian Hefeweizen, 3-year aged Cider Projects:The Ravens Keezer - Custom Gas System - 10gal MLT
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About carbing at room temp, you should just use the chart. Usually about 30psi is right for me because I am aiming for about 2.5 vols.
Constant pressure is best. But if you only have 1 regulator you can just hit it with 30psi a couple of times a day.
There is the same amount of CO2 (2-3 volumes) dissolved in the beer as when it is cold. As long as you do not plan on dispensing it warm nothing important is different.
Dispensing warm beer is a different issue. It will have the same amount of CO2 when you pour it, but most is lost right away. Warm liquids have a hard time holding onto the dissolved CO2 when not under pressure. To prove this open a bottle of beer at room temp and another cold one. The cold one will stay bubbly longer. But when they were opened they had the same amount of CO2.
I carb at room temp because I have a coldplate in a mini fridge. One of my keg is always outside the fridge.
If I am worried about sediment I do not shake it. If it has been in a secondary for awhile and I am not worried about sediment I shake the keg. But as long as you don't up the pressure when you shake it you will not over carbonate it. This part is true for cold or warm beer.
I am sorry to sound like a know it all. But my high school chemistry teacher was a home brewer. We covered this.
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All my kegs age now for at least 2 weeks at room temp...following a three week stay in the fermenter/secondary. Then it's into the chiller and onto the gas at 30PSI for 48 hours. Kill gas. Bleed. Drop PSI to 10 and serve. (I'll drop that to 36 hours if the keg is already cold when I hook it up.
BierMuncher -- Do you mean that you'll rack to your keg (without sugar or gas) and let it sit for two weeks or do you shoot a bit of gas into it and then let it sit at room temp prior to chilling and force carbing?
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