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Old 11-29-2005, 08:17 AM   #1
mr vitamin beer
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Default Kegging help please

Every brew i pour is just head!!, i carbonate at 4 degrees c @30psi,
after a day or so, turn it down to 2 or 3 psi, and its all head...

Also how long should i let finning sit, they come out as little clear floaties

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Old 11-29-2005, 09:23 AM   #2
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First, force carbonation is determined by pressure and temperature. Putting 30 pounds on a keg at 4 degrees is going to give you 4.2 volumes of CO2.

That's way, way too much.

Do you have at temp / pressure carbonation chart? Or a beer style carbonation guideline?

You need both.

They can be found online just do a google search.

Here's a handy calculator to help you determine how much pressure to put on a keg at a specific temperature to achieve a specified carbonation level.

http://www.indata.com/collectionsoft/mybrewcollection/fc0.html

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Old 11-29-2005, 09:46 AM   #3
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Great link, thanks.

Sorry to go off topic but can some one explain the "real" in this context?

http://www.indata.com/collectionsoft/mybrewcollection/ac0.html


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Old 11-29-2005, 11:54 AM   #4
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Sorry Ofry, but I'm at a loss too.

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Bottle Conditioning: Oatmeal Stout

Drinking from Keg: Ordinary Bitter, Kolsch

Drinking bottled: Brown Autumn Wee Heavy
Hefe Weizen
Peaches and Cream Weizen


"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.

Next up: Hefe Weizen

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Old 11-29-2005, 12:24 PM   #5
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Scroll down to where this page talks about attenuation:


http://72.14.207.104/search?q=cache:BETiTHXZ94gJ:brewery.org/library/yeast-faq.html+Real+attenuation&hl=en




There is a difference between real and apparent because alcohol has a specific gravity less than 1 (about 0.8). Real is real and apparent is apparent. That explains the attenuation part of it. I suppose it is the same type of thing when comparing OG to FG.

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Old 11-29-2005, 01:19 PM   #6
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I once had a the same problem even when following the guidlines of the charts. My problem was the the diameter of the line from the kep to the tap was to big. Talking with the guy at my LHBS, he stated that I should use smaller diameter hosing and increase the length. I cannot remember what diamter I went to or length but my foam problems were solved.

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Old 11-29-2005, 03:45 PM   #7
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Cool! Plugged in my last batch of cider 1.059 & 0.995 109%! Very good yeasties.

I suspect all of that CO2 is stirring up the finings. I use 27 psi for my soda water, but only 5 psi for the ale. I'd recommend venting the keg a couple times. If you go too low, you can recarbonate with less pressure.

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Old 11-29-2005, 04:01 PM   #8
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Quote:
Originally Posted by anthrobe
I once had a the same problem even when following the guidlines of the charts. My problem was the the diameter of the line from the kep to the tap was to big. Talking with the guy at my LHBS, he stated that I should use smaller diameter hosing and increase the length. I cannot remember what diamter I went to or length but my foam problems were solved.
Well, you can use larger diameter tubing, you just need to match the correct length of run based on the PSI resistance rating on the tubing. All beverage tubing has a rating for this - my tubing provides about 1.5 to 2 psi resistance per linear foot. If I'm running my keg as 12psi, then I need about 5.5 to 6 feet of tubing to balance the pressure and not get glasses of foam.
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Old 11-29-2005, 04:07 PM   #9
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At a specific tempurature, of course.

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Old 11-29-2005, 05:18 PM   #10
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Quote:
Originally Posted by mr vitamin beer
Every brew i pour is just head!!, i carbonate at 4 degrees c @30psi,
after a day or so, turn it down to 2 or 3 psi, and its all head...

Also how long should i let finning sit, they come out as little clear floaties
This is a common beginners error. The only reason to 'supercharge' the pressure in your keg is to get the beer to carbonate faster (not better). The error is leaving the pressure at a high setting for too long, giving you nothing but foamy beer. You then have to bleed off all the excess carbonation, hoping that you don't overshoot and have flat beer. If you constantly bleed to 3 or 4 psi to serve, then bump back up to 30, you'll always have fizzy beer, and will soon run out of gas to boot.

I do things the simple way- I fill my keg with beer to the bottom of the gas 'in' line, close the keg and pressurise to 40 psi to ensure the lid is sealed and leak free. I then immediately bleed off the excess pressure (to vent the oxygen) and leave my keg at final serving pressure which on my system is between 7 to 12 psi depending on which tap and what style.

It takes a about a week to carbonate at these pressures, but it also takes a week for the beer to clear properly anyway. What's the big rush?
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