I am about to purchase a kegerator and have a question. I have notcied people are carbonating in kegs differently. Can somebody tell me the process of carbonating a batch to be kegged? Thanks
Along the same vein .. I plan to have several batches of beer ready to keg in a few weeks, but not all will be going directly in the fridge. I only have enough gas lines to support the 2 taps, so I'll be pressurizing and then removing the kegs.
What kind of pressure should I go for? I don't mind leaving them in the fridge for a while when I'm ready to serve if I need to bump up the carbonation level. Can I hit them with gas once and keep them for a while, or do I need to reconnect occasionally?
Thanks,
Wayne
Patience is key to good beer. A large supply is key to good patience.
So its best to rack the keg, immediately place in cooler, as well as immediately carbonate to forcing temps or serving temp and let sit for proper times?1. Doesn't have to be chilled. Our favorite carbonation table provides the CO2 pressure across a broad temperature range to hit the same desired carbonation level.
2. After filling a keg it is always a good idea to "purge" the head space of air.
3. Chilling is usually the opposite tactic to reduce/eliminate diacetyl. Otoh, chilling accelerates clearing of beer that wants to be bright.
Cheers!
So its best to rack the keg, immediately place in cooler, as well as immediately carbonate to forcing temps or serving temp and let sit for proper times?
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