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Old 06-20-2014, 06:59 PM   #11
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That sounds pretty close to what I'm attempting to do now. I'm hoping for some good results with this method; if not, I will probably just move to the set and forget method.

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Old 06-20-2014, 07:05 PM   #12
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If you're going to leave them for a week or so on gas I don't know why you wouldn't just set and forget.

One week at serving pressure for me it's drinkable. Two weeks at serving pressure it's ready to drink.


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Old 06-20-2014, 10:09 PM   #13
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Quote:
Originally Posted by StalkingWilbur View Post
If you're going to leave them for a week or so on gas I don't know why you wouldn't just set and forget.[...]
"Burst-carbers" are just trying to keep this forum chock full of overcarbed dispensing threads?

Cheers!
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Old 06-20-2014, 10:15 PM   #14
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Are you bleeding it as you go? As you're carbing it at 40-50 make sure to vent it quite a few times to get all the oxygen out. Fill w CO2 then pull the vent and repeat. At least ten times

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Old 06-20-2014, 10:21 PM   #15
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Quote:
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At least ten times


2 or 3 times would be sufficient. Some folks don't bother purging the O2 at all.
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Old 06-21-2014, 01:13 AM   #16
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2 or 3 times would be sufficient. Some folks don't bother purging the O2 at all.
i think 5 times is sufficient. but it also depends on how much head space there is in the keg.

I guess some people like their beer a little oxidized.
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Old 06-23-2014, 11:21 PM   #17
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I have a standup refrigerator as my kegerator that only holds 3 kegs. So I store my other kegs in my lager chamber once there carbed.sometimes my kegs slowly leak and I have to hook the co2 back up once in a while to fill up the headspace again. but they usually stay carbed no problem, and Iv'e stored some for over a year before serving.

word of advice for anyone swapping gas lines around like I do is sanatize the post and coupler. I don't know why I never did before but I ended up infecting a whole keg this way.
I had a keg of cider that I never sorbated or anything because I knew I would drink it fast enough to not worry about wild yeast. But I swapped that gas line to carb a fresh keg and infected it with something that fermented even in fridge temps. O-well lesson learned.

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