HBT 2015 Big Giveaway - Enter Now

Huge Supporting Membership Discounts - 20% Off

Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Serving off a picnic tap, carb questions!
Reply
 
LinkBack Thread Tools
Old 11-26-2008, 02:13 PM   #1
cabot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Wilton, ME
Posts: 199
Liked 1 Times on 1 Posts

Default Serving off a picnic tap, carb questions!

I have some apfelwein that is going to be ready to keg next week, and also have a christmas ale that will be kegged in 2 weeks. I am bringing the apfelwein to my gf's christmas party and the ale to my parent's house for the holidays.

Question (these are my first kegging endeavors):

At the gf's, the keg will most likely be left outside the door, I'm in Maine...that is going to mean 30-40 degrees this time of year. I am serving it with a cobra tap off of 3ft of hose. Serving pressure is somewhere around 1psi. I want the apfelwein to be carbonated somewhere around 4 volumes. I will chill the kegs in the basement and put them under the appropriate pressure for about a week. When I get to the party, I blow off the co2, set to serving pressure, and go...how will the keg stay carbonated for the whole night? Or will I have to put it back on the gas? After the party, when I bring home what's left, do I need to put it directly back onto carbing gas, or can I let it sit until i'm ready to drink again? Same questions stand for the christmas ale, which will be slightly less carbed.

Sorry if these are hairbrained questions...I'm just a kegn00b. Thanks for taking the time to read this!

__________________
Primary:
EdWort's Apfelwein
Kegged:
O'Maolagain Donegal Red


Go confindently in the direction of your dreams, live the life you imagined. - Henry David Thoreau
cabot is offline
 
Reply With Quote Quick reply to this message
Old 11-26-2008, 02:21 PM   #2
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BigKahuna's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,940
Liked 48 Times on 41 Posts
Likes Given: 6

Default

Just like a keg of Coors Light, it will stay carbed under low pressure for a few hours. I think you'll be fine.
As far as going home, I'd hook it back to live gas over night...just to stabilize the carbonation level, then you can unhook and store.

__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
BigKahuna is offline
 
Reply With Quote Quick reply to this message
Old 11-26-2008, 03:15 PM   #3
wildwest450
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Posts: 9,099
Liked 170 Times on 155 Posts
Likes Given: 4

Default

4 volumes? That's a massive amount of carbonation for apfelwein. Unless you've done this before with good results, id go a lot lower.

__________________
wildwest450 is offline
 
Reply With Quote Quick reply to this message
Old 11-26-2008, 04:09 PM   #4
cabot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Wilton, ME
Posts: 199
Liked 1 Times on 1 Posts

Default

Thanks Kahuna, exactly what I wanted to know.

Wildwest...I haven't done this before...I believe edwort said he did this in his thread, and served it like a pseudo champagne, which is what I was hoping to accomplish. If the consensus is that it would be messy, I will do something lower. Another question, like I said, I am using a 3ft line...would it make sense to use longer line? and how long would I need it to be to make the serving pressure and the carbing pressure the same?

tnx again for the swift replies!

__________________
Primary:
EdWort's Apfelwein
Kegged:
O'Maolagain Donegal Red


Go confindently in the direction of your dreams, live the life you imagined. - Henry David Thoreau
cabot is offline
 
Reply With Quote Quick reply to this message
Old 11-26-2008, 04:14 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 64,114
Liked 5428 Times on 3909 Posts
Likes Given: 1294

Default

If you want approx 4 volumes, at 40 degrees you'd be at 29 psi (see the carbonation chart here: Force Carbonation & Carb Table

To balance that, you'd need like 25 feet of line. Otherwise, you'll get a big glass of foam. If you want to go a bit lower, you can probably get by with 10 feet of bee line, like maybe at 15-20 psi. I'm just guessing on that part- you'd probably want to just reduce the psi until you don't get too much foam.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Vote for me for the AHA Governing Committee- Lorena Evans
http://www.homebrewersassociation.or...ttee/election/

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper 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
Cask Ale Questions - Serving Temp and Small Batches blackcows Bottling/Kegging 18 12-09-2009 10:49 PM
Picnic tap--or go all out? serving kegs Baja_Brewer Bottling/Kegging 9 09-12-2008 08:20 PM
Picnic Kegging ideas from the Austin Zealots Summer Picnic EdWort Bottling/Kegging 0 08-17-2007 08:27 PM
Force Carb and Serving pressure question. cpbergie Bottling/Kegging 7 07-02-2007 04:15 AM
Bottle Carb. Questions Chris_Dog Beginners Beer Brewing Forum 4 05-27-2007 03:15 PM



Newest Threads

LATEST SPONSOR DEALS