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Old 05-10-2012, 11:39 PM   #541
gradoa
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Default Carb question

I'm not new to kegging. I've been doing it for a couple years now. So I'm not a complete idiot on the subject. My question is if you get a beer up to the intended carb level, and then turn down the pressure to serving pressure, would the carb level decrease over time? Or once it reaches it's level does it stay there as long as there is some pressure on it?

The background for this:
I usually use the set it and forget it method. Usually around 13-14 psi. I recently realized that this pressure is too much to serve at, because it pushes the beer too fast through my beer line. This strips out some of the CO2. I read up on balancing my system and found that my optimal level is 10-11 psi. After lowering my pressure the beer seemed to have more carb. But after a while at that level it seems like the beer is less carbed. Could the lower pressure let some of the CO2 out of the beer in the keg, resulting in a lower carbonated beer?

I'm sorry if has been answered already. Please direct me to it if it has...

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Old 05-10-2012, 11:59 PM   #542
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Yes, your carb level will decrease over time if the headspace is at a lower pressure than what is already dissolved in the beer. You need to replace your serving lines with longer lengths. The result of balancing your system is not using a certain pressure, it's getting to a certain pressure drop at the faucet. You can avoid all the headaches by starting with 10' lines.

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Old 05-11-2012, 12:10 AM   #543
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Thanks for the info. That makes sense. I have 8 foot lines. Could I compensate by lowering my temperature?

Also, I don't have a fan in my keezer to circulate the air. Could this help?

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Old 05-12-2012, 05:08 PM   #544
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This is a good read, thanks

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Old 06-03-2012, 11:26 PM   #545
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Ok, so I have the 10' lines and have my keezer set at 39. If i set my psi at 10 psi for 3 weeks i should be right on target? Also im in Denver 5280 feet above sea level, I have heard this has some influence as well, is it so minimal dont even sweat it? Are these spec correct to carb my beer properly and be able to serve it at this pressure as well. Before this i was def over carbing at 30psi for two days.

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Old 06-04-2012, 12:30 AM   #546
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Yes, 10psi for 3 weeks and you're golden.

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Old 06-04-2012, 12:40 AM   #547
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I'm reluctantly trying something different this time. I cold crashed my ipa for a few days. Transferred to my keg yesterday and set at 30 psi. Dropped back to 11 psi after 24 hours...hope it works out. This is only my second kegging. My goal was to get it carbed a little faster than three weeks. Maybe one week with this method?

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Old 06-04-2012, 03:37 AM   #548
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Quote:
Originally Posted by wilsojos
I'm reluctantly trying something different this time. I cold crashed my ipa for a few days. Transferred to my keg yesterday and set at 30 psi. Dropped back to 11 psi after 24 hours...hope it works out. This is only my second kegging. My goal was to get it carbed a little faster than three weeks. Maybe one week with this method?
Ive had good luck letting it go for 36 hours at 30 psi, then back down to serving for a few more days.
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Old 06-04-2012, 09:23 PM   #549
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Has anyone done a test where they set a full keg at 30psi and tested the carb levels over a week or two? I'm not talking shaking the crap out of it, just setting the regulator at 30psi and leaving it alone.

I ask because that's what I did last night and I was wondering how carbed it will be after 24, 48 and 72 hours... anyone ever do this and remember the results? Better yet, has anyone done this and made a chart for it?

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Old 06-04-2012, 09:24 PM   #550
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Quote:
Originally Posted by evandena View Post
Ive had good luck letting it go for 36 hours at 30 psi, then back down to serving for a few more days.
Did you shake the keg after setting it at 30psi? How carbed was the beer after 36 hours?
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