Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Keg Force Carbing Methods Illustrated
Reply
 
LinkBack Thread Tools
Old 02-28-2013, 12:46 AM   #671
wilsojos
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Posts: 290
Liked 21 Times on 18 Posts

Default

Also keep in mind that you will use a different pressure setting based on temperature and warm beer absorbs co2 slower so it may take longer than normal.

__________________
wilsojos is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2013, 04:45 PM   #672
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 3 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 22,365
Liked 1114 Times on 739 Posts
Likes Given: 28

Default

Quote:
Originally Posted by wilsojos View Post
Also keep in mind that you will use a different pressure setting based on temperature and warm beer absorbs co2 slower so it may take longer than normal.
I don't think this is correct. Given adherence to the chart for the exact same volumes of CO2, physics says the warmer beer should reach equilibrium faster than the cold beer.
__________________
Bobby_M is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2013, 10:12 PM   #673
wilsojos
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Posts: 290
Liked 21 Times on 18 Posts

Default

Quote:
Originally Posted by Bobby_M

I don't think this is correct. Given adherence to the chart for the exact same volumes of CO2, physics says the warmer beer should reach equilibrium faster than the cold beer.
You're exactly right, I was relying on memory and got it backwards...my bad.
__________________
wilsojos is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2013, 08:22 AM   #674
StMarcos
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Sebastopol, CA
Posts: 956
Liked 29 Times on 24 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Bobby_M View Post
I don't think this is correct. Given adherence to the chart for the exact same volumes of CO2, physics says the warmer beer should reach equilibrium faster than the cold beer.
Yup. Diffusion is faster when the system is warmer.
__________________
StMarcos is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2013, 08:49 PM   #675
donjonson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Tampa, FL
Posts: 321
Liked 1 Times on 1 Posts
Likes Given: 2

Default

Quote:
Originally Posted by StMarcos View Post

Yup. Diffusion is faster when the system is warmer.
True but if you are boost carbing then cold is better
__________________
donjonson is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2013, 01:12 AM   #676
StMarcos
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Sebastopol, CA
Posts: 956
Liked 29 Times on 24 Posts
Likes Given: 1

Default

What's boost carbing?

__________________
StMarcos is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2013, 03:31 PM   #677
donjonson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Tampa, FL
Posts: 321
Liked 1 Times on 1 Posts
Likes Given: 2

Default

Quote:
Originally Posted by StMarcos View Post
What's boost carbing?
Hi pressure low temp for a short period of time.

It is true that diffusion is faster given the same pressure and a higher temp. But also the required pressure for a given volume of CO2 is lower for lower temp. So if you doing it properly you can boost carb to 80% of the deaired vols overnight. At a low temp and high pressure.

The system can only handle a certain max pressure. That max press sure packs more of a punch at low temp
__________________
donjonson is offline
 
Reply With Quote Quick reply to this message
Old 04-11-2013, 10:35 AM   #678
AVLbrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 173
Liked 17 Times on 8 Posts
Likes Given: 2

Default

Hey Guys,

I have a few quick questions that someone can hopefully answer (and I assume have already been answered here). Sorry for the lack of foresight in planning on my part but I'd like to get my first keg up and running by Saturday if at all possible. Obviously I'd need to do the burst carb method at this point. So here goes:

1) Right now I'm using a full size fridge without a temp controller. I actually just got one in the mail today, but I'm not sure if I'll have time to get it up and running before I need to start kegging. Should I take the average temperature in my fridge when calculating carbonation rate? For example:

Min Temp: 34F
Max Temp: 43F
Avg Temp: 38.5F

The only issue with this method is that this assumes that it spends equal amounts of time. I guess this temperature could also be considered the "median" temperature. Either way, how should I go about planning my CO2 volumes until I can get it properly regulated?

2) Assuming we go for 38.5F and I want 2.5 volumes of CO2 (for a Cream Ale), I'd set the PSI to approx 3 time the level listed in the chart (12psi x 3 = 36psi) for 24hrs, purge the head space, then set the regulator to 12psi. That gets me to Saturday when I'd like to serve. Would it be ok to serve then at 12psi or do I drop the pressure further to a lower serving pressure, and if so how do I calculate that? Is that based off of keg line lengths? This is all assuming no shaking of the keg. Would I need to do some sort of shaking and adjustments to my original psi calculations?

3) I'll be dispensing from a picnic tap with a super short line length. I assume is close to 3.5', and everything I've read said that I should get a much longer length of line. Is there anyway that I could serve from this? If not I can make a run down to the LHBS and pick up a 10' line.

Thanks for helping out. I'll hopefully start getting this carbed up as soon as possible, so any quick responses would be greatly appreciated. I don't know what I'd do without you fine folks here at HBT!

Cheers!

__________________
AVLbrewing is offline
 
Reply With Quote Quick reply to this message
Old 04-11-2013, 10:52 AM   #679
chuckstout
Feedback Score: 3 reviews
Recipes 
 
Join Date: Feb 2012
Location: , Wa
Posts: 869
Liked 216 Times on 143 Posts
Likes Given: 195

Default

Im sure someone will give you a proper answer, but this is mine

1. Taste it after your day of quick carbing (36psi)and degassing, you well be able to tell whats right by taste.

2. You should either get a longer line(+) or try 8-10psi to see if that works.

3. Drink up and cheers!

__________________
chuckstout is offline
 
Reply With Quote Quick reply to this message
Old 04-11-2013, 12:15 PM   #680
PJM
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
PJM's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Wheeling, WV
Posts: 477
Liked 23 Times on 18 Posts
Likes Given: 1

Default

Check out this BYO article about balancing your system. http://byo.com/kegging/item/164-bala...vanced-brewing

__________________
PJM is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Force Carbing in a day? skeeordye11 Bottling/Kegging 7 01-19-2009 04:18 PM
Force Carbing Dominator6 Bottling/Kegging 5 05-04-2008 05:05 AM
how much force carbing? ski36t Bottling/Kegging 4 03-30-2007 03:59 PM
Force Carbing? MilwaukeesBus Bottling/Kegging 9 03-14-2007 11:07 PM
Need help with force carbing Craig5_12 Bottling/Kegging 21 03-03-2007 04:36 PM



Newest Threads

LATEST SPONSOR DEALS