marzsit

Recipes 

troll......

EFaden

Recipes 

Turns out I had a big problem today. The pressure relief valve on my keg blew and spewed a LOT of seltzer..... not entirely sure why it blew though. Ordered a new valve and some other parts. What are those valves set for? The carbonator says to run it at 100PSI, which the keg should be able to handle without a problem.

__________________
-Eric

Brew-medic

Recipes 

After reading this thread, I was inspired. We make Organic Soda and sell it. Forever are we having issues pumping out to the demand that we are getting. Without giving away any major secrets. This is our setup.

1. We boil down our ingredients. (Slurry)
2. The slurry is put into Keg A.
3. Because our water is not the best where we live we use bottled water, and highly filtered water in 5 gal. jugs, so we fill Keg B with the water.
4. We run the water through the Carbonation Machine at 10 psi CO2, Compressed Air, Beer Gas, it doesnt matter, as we are just delivering the water to the pump.
5. We run another line to the pump with CO2, we have experimented with Liquid CO2, it did not make a difference. Depending on the Soda we are making between 75 - 100 PSI.
6. From the "Out" of the pump the carbonated water to Keg A (it has the lid on it to help prevent CO2 from coming out of the liquid) with the slurry in the bottom, via the out post on Keg A. This helps 2 things, It helps mix the slurry and minimizes turbulence (if used the in post of Keg A, the water falls to the bottom).
7. Attach needle valve to the In post to bleed the excess pressure very slowly.
8. When fluid starts coming out, shut the valve disconnect.
9. Cool to 1˚C 5 - 6 Hours, sometimes with a 0.5 Micron stone
10. Bottle, we use a Beer Gun, Consumer Grade Counter Pressure Filler we find less effective. And hopefully we will purchase a industrial grade Dual Head Auto CP Filler.

We have played with filling sanitized kegs with water and bring the water to 1˚C then running it through the Carbonator.

As part of our quality assurance, we test each lot for Vol. Co2, and get consistent results of 2.5 - 4.1, again depending on what we are wanting.

In 1,600 or so batches in the last year and a half, we have found that Carb Stones are fantastic and more accurate than force carbing; by shaking etc. and use less co2, as you have more control. It makes sense, if you carb a keg for 7 hrs with a stone at 35 psi. You will have the same result almost everytime

xokeman

Recipes 

Brew medic. I just wanted to Let you know that we've been inspired by your brew method and are gonna give it a go. Carbing in a keg was never successful for us, maybe due in part by lack of patience, so we purchased a carbonator. Thanks for your detailed write up. Curious if you have pictures of your setup and a Facebook

ddrrseio

Recipes 

my friend and i replicated the carbonation stone type corny lid and i use that to make club soda. it's works great at 40psi