I am having issues with a Franziskaner Clone that I kegged a while back. After looking at a carb chart it stated to force carbonate at 22 psi for this particular hefe. I thought it was a little high but went ahead anyway. I then calculated that I needed around 10 ft of 3/16" line to balance...
Thanks for the responses. I will try and get the collar insulated here soon. I don't open it up at all really. I am hoping that once I get a third keg in there that will help as well. So do you just put the probe directly in water or do you have it in some sort of thermowell?
I just finished my keezer and had a question for you guys about it's cycle time and duration. It seems to be running every 43-45 minutes for about 3 minutes? Is this a little high? I have not insulated the collar yet and don't have a fan in there either. The probe is attached to one of the kegs...
I am almost done with my keezer collar and was wondering one thing. Do you guys stain/clear coat the whole collar and if so have you found it hard to glue foam insulation board to it once it is clear coated? If not what sort of adhesive have you found to work the best for the foam insulation...
That is wierd because I am just getting those numbers off of tastybrews carbonation calculator. It is showing 3.6-4.48 volumes of CO2 for a bavarian weizen.
So in the case of a hefeweizen that requires more volumes of co2 do you just have longer beer lines to balance out the system. I was looking at a carbonation chart and it said to carb at 32 psi for a hefeweizen.
I have a new kegging set up and have a quick question. I carbonated a porter a week ago at 12 psi and am currently fermenting a hefe that is showing that it needs to carbonate at 32 psi. I have a primary regulator that goes to a manifold with three ports. Is there any way that I can achieve this...