Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Kegging my first brew in about a week, few questions.

Reply
 
LinkBack Thread Tools
Old 01-27-2013, 05:23 AM   #1
philly224
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Philadelphia, PA
Posts: 87
Liked 5 Times on 5 Posts
Likes Given: 19

Default 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.

__________________
philly224 is offline
 
Reply With Quote Quick reply to this message
Old 01-27-2013, 12:47 PM   #2
discooby
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: ♦ Las Vegas ♦, NV
Posts: 379
Liked 4 Times on 4 Posts
Likes Given: 11

Default

I’ve never done that kit so can’t 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 you’re using your keg as a secondary then I’d also do that. If you’re trying to natural carb (by adding priming sugar) then I’d 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 don’t 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. I’ve never naturally carbed as using co2 is quicker but maybe your kit needs to age so …why not? I’d still do the above. I don’t 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 … so I guess that’s 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 you’re 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. Don’t forget about your beer serving line length to prevent too much foam… it’s a bit much but, over time, it really isn’t. Cheers on your first kegged beer!

__________________
-While trying to order she said: “We ain’t got no roast beef, we’s a broke Arby’s!”
discooby is offline
 
Reply With Quote Quick reply to this message
Old 01-27-2013, 01:11 PM   #3
grathan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Albany, NY
Posts: 1,655
Liked 97 Times on 71 Posts
Likes Given: 47

Default

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.

__________________
grathan is offline
 
Reply With Quote Quick reply to this message
Old 01-27-2013, 08:51 PM   #4
philly224
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Philadelphia, PA
Posts: 87
Liked 5 Times on 5 Posts
Likes Given: 19

Default

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?

__________________
philly224 is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 03:29 AM   #5
bob352
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Colorado
Posts: 94
Liked 8 Times on 6 Posts

Default

Quote:
Originally Posted by philly224 View Post
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.
__________________
bob352 is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 03:19 PM   #6
grathan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Albany, NY
Posts: 1,655
Liked 97 Times on 71 Posts
Likes Given: 47

Default

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.

__________________
grathan is offline
bbm Likes This 
Reply With Quote Quick reply to this message
Old 01-28-2013, 08:21 PM   #7
philly224
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Philadelphia, PA
Posts: 87
Liked 5 Times on 5 Posts
Likes Given: 19

Default

Quote:
Originally Posted by grathan View Post
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.
__________________
philly224 is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2013, 07:56 PM   #8
beaksnbeer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
beaksnbeer's Avatar
Recipes 
 
Join Date: May 2011
Location: New Port Richey, Florida
Posts: 2,827
Liked 488 Times on 324 Posts
Likes Given: 67

Default

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.

__________________
Quote:
Home of the 12 Tap keezer
beaksnbeer is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2013, 08:11 PM   #9
Beer-lord
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Beer-lord's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Metairie, La
Posts: 1,191
Liked 120 Times on 98 Posts
Likes Given: 20

Default

Quote:
Originally Posted by beaksnbeer View Post
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.
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.
__________________
Wherever you go, there you are!
Beer-lord is offline
 
Reply With Quote Quick reply to this message
Old 01-31-2013, 10:27 PM   #10
philly224
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Philadelphia, PA
Posts: 87
Liked 5 Times on 5 Posts
Likes Given: 19

Default

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.

__________________
philly224 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
First brew, almost a week in questions CDavis Beginners Beer Brewing Forum 15 01-11-2012 09:29 PM
First lager, a week in questions Earl_Grey Fermentation & Yeast 6 07-31-2011 11:28 PM
Kegging This Week Antler Bottling/Kegging 5 05-23-2011 02:41 PM
More Kegging Questions - Storing uncarbonated brew in a keg CowboyShootist Bottling/Kegging 2 03-31-2009 01:25 AM
Questions. Starting my first brew next week. DryHeat Beginners Beer Brewing Forum 4 09-21-2008 11:21 AM