HaveADrinkOnMe
Active Member
- Joined
- Sep 10, 2012
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Well my buddy and I are new to the art of kegging and our novice minds on the topic prevailed over satisfying carbonated beer.
From the advice of another homebrewer I know, we kegged an Alt Oktoberfest Ale and a Kolsch. The first mistake I have now discovered is I started carbing as soon as I put the kegs in the fridge and didn't allow them to get down to the 37-38 degree mark I was aiming for.
The second mistake that I found out when tasting this last weekend was that I only set the kegs to carb at 20 psi for 3 days (one of the days when the beer was still trying to cool) and I was excited as I poured my first glass because of the head only to discover the after taste was quite flat.
I have spent several hours scouring the kegging and carbonation threads on this site and have determined that I 1)Didn't allow a long enough time frame for the CO2 to take into the beer and 2)Didn't wait until the beer was at the desired temperature to even start carbing.
Some other causes of concern are that we are using 2 used kegs and one of the in posts was fizzing when I attached the co2 disconnect which leads me to believe that we need to invest in some new o rings and seals, also we didn't have any keg lube this time.
My theory on making our next batch a success is to purchase new rings and seals, maybe even new in and out posts for the kegs, and keg lube. Waiting until the beer gets to the 37-38 degree range before carbing, and then actually waiting a week or 2 with the psi set to around 12-13.
Any helpful hints or words of advice would be appreciated.
From the advice of another homebrewer I know, we kegged an Alt Oktoberfest Ale and a Kolsch. The first mistake I have now discovered is I started carbing as soon as I put the kegs in the fridge and didn't allow them to get down to the 37-38 degree mark I was aiming for.
The second mistake that I found out when tasting this last weekend was that I only set the kegs to carb at 20 psi for 3 days (one of the days when the beer was still trying to cool) and I was excited as I poured my first glass because of the head only to discover the after taste was quite flat.
I have spent several hours scouring the kegging and carbonation threads on this site and have determined that I 1)Didn't allow a long enough time frame for the CO2 to take into the beer and 2)Didn't wait until the beer was at the desired temperature to even start carbing.
Some other causes of concern are that we are using 2 used kegs and one of the in posts was fizzing when I attached the co2 disconnect which leads me to believe that we need to invest in some new o rings and seals, also we didn't have any keg lube this time.
My theory on making our next batch a success is to purchase new rings and seals, maybe even new in and out posts for the kegs, and keg lube. Waiting until the beer gets to the 37-38 degree range before carbing, and then actually waiting a week or 2 with the psi set to around 12-13.
Any helpful hints or words of advice would be appreciated.
