Ol' Grog
Well-Known Member
Kegged last night, Friday just didn't work. Well, kegged and brewed. Anyway, this isn't as straight forward as I thought.
First, the standard 5 gallon brew was way too much. I bet I waisted about 4 beers. Almost made me cry but I couldn't remember how much sugar to put in an individual bottle (as opposed to priming a whole batch for bottling).
Second, I was playing around with the regulator and tank pressure while I was shaking the corny, some of the brew foamed up inside the pressure line. I didn't think that was possible. But, if there is no pressure on the feed line, then of course, there is nothing to prevent a "back foam" I concluded. Hope this is correct.
Third, I let of some of the pressure in the keg via the pressure relief valve and then the thing wouldn't seat or something because it started hissing, this was at about 20 psi. Is there a trick to those things? I read somewhere that you can actually turned them a certain way and "lock" it in????
Fourth, and the most difficult part to understand. I pressurized it up to about 30 psi. Shook it with the regulator off, and the pressure started going down. I will assume that the brew was absorbing the CO2. Well, it does that at any pressure. I currently have it in the garage and it's about 65. According to the charts, I need to pressurize it to about 25 to 26 psi. Do I still shake it? How long will it have to sit in that pressure? How do I know when it's done? What's stopping me from letting it sit at say 15 psi for one week? But again, how will I know when it's done?
Appreciate ANY REPLY's...........
First, the standard 5 gallon brew was way too much. I bet I waisted about 4 beers. Almost made me cry but I couldn't remember how much sugar to put in an individual bottle (as opposed to priming a whole batch for bottling).
Second, I was playing around with the regulator and tank pressure while I was shaking the corny, some of the brew foamed up inside the pressure line. I didn't think that was possible. But, if there is no pressure on the feed line, then of course, there is nothing to prevent a "back foam" I concluded. Hope this is correct.
Third, I let of some of the pressure in the keg via the pressure relief valve and then the thing wouldn't seat or something because it started hissing, this was at about 20 psi. Is there a trick to those things? I read somewhere that you can actually turned them a certain way and "lock" it in????
Fourth, and the most difficult part to understand. I pressurized it up to about 30 psi. Shook it with the regulator off, and the pressure started going down. I will assume that the brew was absorbing the CO2. Well, it does that at any pressure. I currently have it in the garage and it's about 65. According to the charts, I need to pressurize it to about 25 to 26 psi. Do I still shake it? How long will it have to sit in that pressure? How do I know when it's done? What's stopping me from letting it sit at say 15 psi for one week? But again, how will I know when it's done?
Appreciate ANY REPLY's...........