Keg Force Carbing Methods Illustrated - Page 9

duffman2 · 12-14-2009, 02:32 AM

Quote:

Originally Posted by Bobby_M

No, I really meant serving line. There's something about having easy access to the contents of the keg (like the faucet) that makes a brewer regularly "test it out" every day during the carbonation process. You figure, it's just an ounce or two. Bam.. two weeks later the keg is light.

Ok well I'm brand new to this as well so here's my question. I'm way more interested in this beer tasting right than anything so I want to condition properly. I've seen how bottles can go from good to great in a matter of days. So, is it the same thing in a keg? If I force carb a little early (just because I'm dying to try this all out), will my beer continue to condition the way it should with time? Specifically, if my beer has been kegged at room temp (60) for a week and I want to try to accelerate the process and burst it, will it continue to get better if I let it go at serving psi after that? Should I be refrigerating it to absorb more CO2 this whole time? This whole waiting period is just like I bought myself the best Christmas present in the world, and I refuse to let myself look in the box just one little time!

Of course I do believe in the beer gremlins and their sneaky little underhanded ways. So, I promise myself to taste a couple of times and then let it go to fruition. I wouldn't lie to myself, now would I?

**Bobby_M** · 12-14-2009, 02:42 PM

Yes, the beer does continue to get better while it's cold and carbed. There's a period shortly after burst carbing where it's sharp from the carbonic acid that is produced. It seems to dissipate in 1-2 weeks.

**motobrewer** · 12-14-2009, 07:52 PM

OK, so, another scenario-

I have two homebrews, both have 10ft lines. I was gonna "set and forget" at 12psi, serve at 12psi.

Now, i have a 3rd tap, which I'm gonna run a micro out of. I don't have 2 regs, so it will also be at 12psi. The issue is, (for some reason) that tap has only a 5ft (if that, probably closer to 4) line. Will I get nothing but foam out of that line?

flyweed · 12-15-2009, 12:07 AM

I have a quick carb question. I have a fridge out in my garage (unheated) and right now temps outside are about 20F...my fridge as a thermometer in it and the temp inside the fridge goes from about 32F to 34F where my kegs are. I just kegged a BLackberry blonde ale..what pressure and for how long should I carb this keg at those temps??

Dan

flyerwire · 12-17-2009, 05:34 PM

my serving pressure is 10psi at about 42F, i usually boost (and have missed twice and been pissed) so i tired just letting it sit and forget about it, i came back a little under 2 weeks later and it was barely even carbed... i have no idea why when it seems everyone else says it works

. I boosted it up to 30 for 24 hours or so and all was better.

**Bobby_M** · 12-17-2009, 06:46 PM

Quote:

Originally Posted by flyweed

I have a quick carb question. I have a fridge out in my garage (unheated) and right now temps outside are about 20F...my fridge as a thermometer in it and the temp inside the fridge goes from about 32F to 34F where my kegs are. I just kegged a BLackberry blonde ale..what pressure and for how long should I carb this keg at those temps??

Dan

7-8psi for 2 weeks should get you around 2.4 volumes of CO2 which is pretty typical of American styles.

**Bobby_M** · 12-17-2009, 06:49 PM

Quote:

Originally Posted by flyerwire

my serving pressure is 10psi at about 42F, i usually boost (and have missed twice and been pissed) so i tired just letting it sit and forget about it, i came back a little under 2 weeks later and it was barely even carbed... i have no idea why when it seems everyone else says it works

. I boosted it up to 30 for 24 hours or so and all was better.

Well, a little under 2 weeks isn't quite enough to hit the target volumes.
10psi at 42F will get you to 2.2 volumes at full equilibrium which takes 2-3 weeks. At 12 days (assumption), it might only be at 1.7 volumes or something and you might not consider that carbed enough.

Just to clarify, you did keep the gas connected the whole time right?

flyerwire · 12-17-2009, 06:52 PM

Quote:

Originally Posted by Bobby_M

Well, a little under 2 weeks isn't quite enough to hit the target volumes.
10psi at 42F will get you to 2.2 volumes at full equilibrium which takes 2-3 weeks. At 12 days (assumption), it might only be at 1.7 volumes or something and you might not consider that carbed enough.

Just to clarify, you did keep the gas connected the whole time right?

yes i did and 12 days is probably a good guess. I guess i needed to let it go another week or so. It's not like i was in a hurry to drink it, its still sitting and will be for another week or two, just thought it was 2 weeks and gave up. I have a fresh keg of a grog clone that i'll let sit for 3 weeks.

**Bobby_M** · 12-17-2009, 06:55 PM

Quote:

Originally Posted by flyerwire

my serving pressure is 10psi at about 42F, i usually boost (and have missed twice and been pissed) so i tired just letting it sit and forget about it, i came back a little under 2 weeks later and it was barely even carbed... i have no idea why when it seems everyone else says it works

. I boosted it up to 30 for 24 hours or so and all was better.

Well, a little under 2 weeks isn't quite enough to hit the target volumes.
10psi at 42F will get you to 2.2 volumes at full equilibrium which takes 2-3 weeks. At 12 days (assumption), it might only be at 1.7 volumes or something and you might not consider that carbed enough.

Just to clarify, you did keep the gas connected the whole time right?

**Brewer3401** · 12-22-2009, 07:07 PM

Thanks very much for the chart - very nice.

I let my beer in the brite tank for 4+ weeks at 34 F (last batch was 7 weeks - had to wait on CO2)

Beer is very cold when kegged, and I pressure up to 30 psi for 24 hours.

Back off pressure, blow down keg, then set to 12 psi. I get good results within 7 days.

But, I do see a slight improvement after 2+ weeks.

If I'm not in a rush (need in 7 days or so) I use the "sane" method. Set to maintenance pressure and just let sit for a few weeks.

NOTE: Just re-read your post about the 24 hour over-pressuring. Yep, it does work rather nicely. Shook a few times and was not wild about the results - kind of a crap shoot.