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-   -   Kegging my first brew in about a week, few questions. (http://www.homebrewtalk.com/f35/kegging-my-first-brew-about-week-few-questions-384950/)

philly224 01-27-2013 05:23 AM

Kegging my first brew in about a week, few questions.
 
Hey guys, I am kegging my first beer which is a trappist ale kit from midwest in about a week. At that point it will have been in the primary for 3 weeks.

Do I need to leave the keg around 70 degrees for a few weeks before I carb it so it can condition like it does in the bottles or is throwing it in the fridge, getting it down to about 30 degrees and carbing it up with the CO2 tank okay? If I have to let it sit another 2-3 weeks anyway I figure might as well just natural carb and save the CO2.

discooby 01-27-2013 12:47 PM

Iíve never done that kit so canít comment on the specifics on priming it. But, if you want to keg it and leave it at room temp then I suggest flooding the air out with co2. If youíre using your keg as a secondary then Iíd also do that. If youíre trying to natural carb (by adding priming sugar) then Iíd still flood the air out by putting it under pressure, about 12 psi and over 15 minutes gently pulling on the relief valve every 5 minutes (short pulls.. you donít need to drain all the pressure off) on the keg. The goal is to get the air out. co2 is heavier than air so you need to let the co2 have time to fall and push the air to the top then let the co2 push the air out. Iíve never naturally carbed as using co2 is quicker but maybe your kit needs to age so Öwhy not? Iíd still do the above. I donít secondary but do age my stouts fully pressurized (15psi co2 & finish to 30psi N at room temp to make sure lid stays sealed over temp diff Ö so I guess thatís like a secondary; you should monitor the pressure as some co2 will get absorbed and you may need to top off). 30 degrees is a too cold and will lead to over carbing except if youíre trying to quickly force carb (over two days). There are charts here on HBT that guide you on psi, temp and beer style so try searching for that. Donít forget about your beer serving line length to prevent too much foamÖ itís a bit much but, over time, it really isnít. Cheers on your first kegged beer!
:mug:

grathan 01-27-2013 01:11 PM

It's probably all done natural carbing by 3 weeks.

Fridge is a good spot, my beers would take 3 months to clear up nice in the fridge.

philly224 01-27-2013 08:51 PM

So after 3 weeks in the primary, kegging it up and sticking it in the fridge probably is not a good idea right? It would probably need some time to condition in the keg at room temperature before being put into a fridge?

bob352 01-28-2013 03:29 AM

Quote:

Originally Posted by philly224 (Post 4833099)
So after 3 weeks in the primary, kegging it up and sticking it in the fridge probably is not a good idea right? It would probably need some time to condition in the keg at room temperature before being put into a fridge?

Risky giving advice about these things because there are lots of
ways that work. Any everyone develops their own procedure.

Kegging after three weeks in the primary and sticking in the fridge works.
I usually leave four weeks in the primary, then keg, then stick in the fridge.
I do four weeks for all my beers (currently just ales) based on stuff I read
on these forums and it is easy on my schedule.

Since you are new to kegging, my advice (such as it is), don't try
a secondary just to condition the beer. Lots can go wrong.
Instead do a few batches straight from primary to kegging and maybe
then try a secondary for conditioning. This way you will have a baseline
to compare to.

grathan 01-28-2013 03:19 PM

Conditioning at room temperature is for bottles to develop carbonation. And that is because priming sugar gets added before bottling. If your not adding priming sugar to the keg then there is no need for room temperature.

philly224 01-28-2013 08:21 PM

Quote:

Originally Posted by grathan (Post 4835639)
Conditioning at room temperature is for bottles to develop carbonation. And that is because priming sugar gets added before bottling. If your not adding priming sugar to the keg then there is no need for room temperature.

Okay great! Thank you.

beaksnbeer 01-29-2013 07:56 PM

I would set the seal with 30psi purge the relief valve twice, disconnect gas spray the lid and connections with Star-san and check for leaks. If you have no leaks chill keg for 12-24 hours. set your regulator for 10-14 psi depending on how carbed you like it and the temperature of your fridge, let it sit for 2-3 weeks and you should be golden. :ban:

Beer-lord 01-29-2013 08:11 PM

Quote:

Originally Posted by beaksnbeer (Post 4840761)
I would set the seal with 30psi purge the relief valve twice, disconnect gas spray the lid and connections with Star-san and check for leaks. If you have no leaks chill keg for 12-24 hours. set your regulator for 10-14 psi depending on how carbed you like it and the temperature of your fridge, let it sit for 2-3 weeks and you should be golden. :ban:

I basically do this when I have a good pipeline and it works well, even after 2 weeks. But, if the pipeline is full, I gas the keg up at room temp, purge a few times and leave some gas in the keg as it sits at room temp until kegerator room opens up.
Then it's in the kegerator for at least a week before I start tasting. Sometimes, in a rush, I will gas at 30 psi for a day, then 20 for a day then 10 for 2 days and it'll be very close to where I like it.
As mentioned, your tastes will dictate what you like for each style of beer you keg.

philly224 01-31-2013 10:27 PM

Okay so I am kegged up with everything hooked in and I don't seem to have any leaks (I tested all the lines with soapy water. I have a few more questions now.


1.) If I turn the gas up to 25 PSI at 34 degrees F and leave it at that for 2-3 days then dial it back a bit will I get it carbed up faster? I was thinking of lowering it to about 10 after 2 days and then trying it a few days after that.

2.) If I turn it down to about 6 PSI for serving should I turn it back up to maintain carbonation or once its carbed can I just leave it at serving pressure without fear of under/over carbonating it?

3.) Lastly I don't think I have any leaks but if I monitor the gauge on my regulator will I be able to tell if I am losing CO2 too fast? I don't want to come back to an empty tank tomorrow.


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