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Old 01-10-2009, 07:26 AM   #31
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+1 For stickey post. New to carbing and find this to be the most informed.

bump

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Old 01-10-2009, 03:29 PM   #32
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Quote:
Originally Posted by holjim View Post
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?

Thanks!

Jim
Just enough gas to purge the air out and get a good seal on the lid. I'll usually seat the lid with about 20PSI.
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Old 02-23-2009, 06:16 PM   #33
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Quote:
Originally Posted by findthefish View Post
Yeah it seems like there's been a lot of these types of questions lately. Now hopefully people actually see this before posting.
I did.......
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Old 03-20-2009, 02:36 PM   #34
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Me too! Proud owner of a 3 day old kegging system.

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Old 03-23-2009, 12:17 AM   #35
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Saw the sticky and just kegged my first two batches: apfelwein and an Anchor Steam clone.

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Old 03-23-2009, 02:46 PM   #36
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Many thanks. This definately helped me to understand the process.

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Old 03-27-2009, 05:26 PM   #37
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Ok So I attempted to follow Bobby M's instructions, but I'm still having some issues.

So I kegged last Saturday. The fridge is set to 38F. I let the kegs sit in the fridge for 4-5 hours before I connected any lines. I want 2.6 vol of carb.

I set the regulator to 37 PSI then shook the kegs for few mins then let them sit for 24 hours. Then I turned off the gas, released the excess pressure, turned the gas back on and set the regulator to 12.3 for the rest of the week.

Last night I turned the gas off, released the excess pressure, turned the gas back on and set the regulator to 5PSI for serve. From both kegs I poured 2 glasses and got 95% foam 5% beer, the beer was just slightly carbonated. So I turned the regulator back up to 12.3 and hear I am.

What am I doing wrong? Or am I just impatient?

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Old 03-27-2009, 06:13 PM   #38
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Ouch.. you're overcarbed. The burst carb thing in post #1 is described as leaving the keg on gas at 3x the chart pressure for 24 hours and not shaking the crap out of the keg first. The shaking process at that elevated pressure probably got you to the 2.5 volumes area and the additional 24 hours was icing on the cake. You're probably at 4 volumes now. You'll need to vent the keg a few times over a day's period. This can be accelerated by taking the keg out of the fridge.

Let's first talk about what kind of tubing you have between the keg and faucet. Length and inside diameter are important.

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Old 03-27-2009, 06:36 PM   #39
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Thanks for the quick reply..

I purchased this Learn To Brew: Two Tap Door Mount Hombrew Kegerator kit and using the default lenghts 6' for beverage out. I'm not sure on the ID, not at home at the moment. I can check when i get home.

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Old 03-30-2009, 02:55 AM   #40
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Yeah I also did something similar with shaking the keg at 30 psi for a few minutes, but without waiting any time for the keg to rest on high pressure. However, now several hours later having let the keg sit quietly in the fridge off gas, I am getting 95% foam 5% liquid, and the beer itself tastes FLAT.

I have 6' of 3/16" line and am dispensing at 12 psi. There is considerable foam in the beer line -- would that convert the beer coming out of the keg into foam if I can't clear it out, or is something else going on?

How in the heck could it be overcarbed, yet taste entirely flat??

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