Keg Force Carbing Methods Illustrated - Page 48

**CidahMastah** · 01-18-2012, 03:01 AM

line is too short, that is why it is foaming.

The reason you have to vent it to get an ok pour is that the line is too short and your restriction isn't enough (causing foam); already discussed on this thread.

If I were you I would just leave the keg in the keezer on the gas. It will condition sitting in there and doesn't have to be at room temp to condition. This will also lead to a more stable carb by the time it is ready to drink.

texag06ish · 01-18-2012, 10:48 PM

Here is my plan:

Hit the keg with 30 psi for 24 hours, bleed it and then let it rest for a week at 10ish psi before drinking.

Any suggestions?

Also, should I let the keg chill overnight before turning on the co2 at 30 psi?

tektonjp · 01-18-2012, 11:40 PM

yep, chilling is better. Why? It takes less psi to acheive the same co2 volume when it is colder. If you are kegging, you'll find that a co2 volume/temperature d
chart is really handy. Lots of them out there on the inertweb and some on here too I suppose.

texag06ish · 01-19-2012, 12:04 AM

Do I have to give it a little pressure to set the lid?

tektonjp · 01-19-2012, 12:52 AM

Quote:

Originally Posted by texag06ish

Do I have to give it a little pressure to set the lid?

you don't think 30 psi is enough to set the lid?

texag06ish · 01-19-2012, 01:37 AM

I meant before chilling for the night.

**CidahMastah** · 01-19-2012, 02:46 AM

Quote:

Originally Posted by texag06ish

Here is my plan:

Hit the keg with 30 psi for 24 hours, bleed it and then let it rest for a week at 10ish psi before drinking.

Any suggestions?

Also, should I let the keg chill overnight before turning on the co2 at 30 psi?

my routine is 55psi right when I put in the keezer (so the keg is like 62-65F ish. After about 24hrs it is cold and a servable carb (but not usually up to perfection). After 24hrs I burp the keg and set it to the desired pis (10-18psi depending on the brew).

You don't need to let it rest for more than a couple hours to try and pull off a test pint. YMMV

couple notes. My brews sit in the fermenter for 3 weeks at a minimum, so they are pretty much done degassing. Most of the time I have a pipeline in place so the brews have been relaxing for 4-6 weeks. I used to do this when I only had 4 kegs... It still worked but I just got green beer that was perfectly carbed within 5-7 days

Snyperspy · 01-28-2012, 09:46 AM

Quote:

Originally Posted by CidahMastah

my routine is 55psi right when I put in the keezer (so the keg is like 62-65F ish. After about 24hrs it is cold and a servable carb (but not usually up to perfection). After 24hrs I burp the keg and set it to the desired pis (10-18psi depending on the brew).

You don't need to let it rest for more than a couple hours to try and pull off a test pint. YMMV

couple notes. My brews sit in the fermenter for 3 weeks at a minimum, so they are pretty much done degassing. Most of the time I have a pipeline in place so the brews have been relaxing for 4-6 weeks. I used to do this when I only had 4 kegs... It still worked but I just got green beer that was perfectly carbed within 5-7 days

When you complete

Kealia · 02-02-2012, 07:15 PM

Update: I put on my 5' of 3/16" ID tubing last night and poured a pint. PERFECTION!

WOO HOO!

Thanks to everybody for posting, sharing and dealing with a kegging newbie.

I already bought a second one from MoreBeer......here we go.

**G_Force_5** · 02-10-2012, 01:57 AM

Does anyone keg into a sixstle sanke? This will be my first time kegging and have 2 small sanke's.
I want to sanatize and run carb and flow through the kegerator. Can anyone give me some advise on how they do it.