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Old 06-24-2013, 08:59 AM   #1
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Default Kegging psi

New to the forum but have been brewing for some years now and just now starting to keg. So my question is basically when serving do I keep co2 hooked up. My setup is. Right now keg is in fridge at 40 and co2 at 10 psi. It's been on for two days. Now 10 psi is to much pressure to serve at. So do I disconnect co2 and let it come from tap that way or do I leave co2 on and lower to 2 psi and serve like that. Thanks.

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Old 06-24-2013, 10:47 AM   #2
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I have my system set at roughly 10psi all the time. I just restrict my beer line (by increasing its length) to have it pour out at the right speed. I also find the carbonation stays really consistent and I get a good pour. I leave my beer gas on when serving and only turn it off when I am not using it incase I create a leak.

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Old 06-24-2013, 11:32 AM   #3
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OP, you need longer beer lines. I'd say at least 10' of 3/16" line. If you are using the 1/4" line, you'll need more.

You should leave the CO2 attached to the keg when beer is being served. Once I put a keg into service, it stays on CO2 until it's empty.

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Old 06-24-2013, 01:08 PM   #4
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I tried it this morning at 10 psi the beer blasts out of the tap I turned it to 2 but isn't it still charged at 10. Also the beer is a milky color it is a blue moon clone and when it went I to the keg it looked exactly like a blue moon color. And now that I pour it I to glass it's a milky color but it still taste the same and has a decent head. So is there to much carb in it to change the color or something different.

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Old 06-24-2013, 01:25 PM   #5
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Quote:
Originally Posted by bren2426 View Post
I tried it this morning at 10 psi the beer blasts out of the tap I turned it to 2 but isn't it still charged at 10. Also the beer is a milky color it is a blue moon clone and when it went I to the keg it looked exactly like a blue moon color. And now that I pour it I to glass it's a milky color but it still taste the same and has a decent head. So is there to much carb in it to change the color or something different.
Keep it at 10 psi, or even 12 psi. You need longer lines. You should have at least 8' of 3/16" line to start with, but going with 10' is better.

If it's only been a couple of days, it won't be carbed yet. It needs to be at 10-12 psi at fridge temperatures for at least a week or two to carb up.

The reason it poured milky is that some of the yeast is at the bottom of the keg, and the keg pours from the bottom. If you don't move the keg any more, it will stop pouring yeasty.
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Old 06-24-2013, 01:40 PM   #6
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I have 12' X 3/16" lines and I serve at 12lbs. I get really good results with that set-up.

Like Yooper said, the cloudiness is the yeast settling out in the keg. After a week or two it will settle out nicely. Your first pint or two will be cloudy, but then it will pour nice and clear.

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Old 06-25-2013, 01:31 PM   #7
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Ok guys I hooked up a 20 ft 1/4 hose and it did slow down a lot. Milkiness is now gone. And it's way more carb now. I get a great head and lacing. So I think we are in business. This was my first keg and so far everything is turning out great. Thanks for everyone's help. And the blue moon clone I made is pretty damn close. So if anyone wants the recipe let me know. Thanks.

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Old 06-30-2013, 03:24 AM   #8
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Ill try your recipe. It'll be easy drinking on these hot days here.

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Old 06-30-2013, 05:16 PM   #9
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Ok great. I will get everything wrote down and how I did it and get it posted to this thread soon

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Old 07-02-2013, 09:59 PM   #10
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I have another question. When I tap the beer from the keg I get a **** load of foam. It's at 10 psi I even tried 2 and off all together. I tried tank inside and out and all the same. Now I did use 1 lb of flaked oat instead of 8 oz for head retention. Not sure if that matters. Here is a pic of what it looks like when I tap it. Now if I let it sit for a few in goes down but then I only have half a glass. So what am I doing wrong. I would like I get this kegging down before I keg my stout. Thanks.

image-1297530653.jpg

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