Nmillard
Well-Known Member
What if your serving temp is around 50 degrees will chilling the keg, carbonating, and then letting it warm back to 50 change the carbonation
tektonjp said:Why not carb at your serving temp? Just consult a carb chart for psi.
Bobby_M said:It's not always possible if you have a small 2-keg fridge.
Is it necessary to purge the keg after boost carbing for 24 hours? Can't you just drop to serving pressures (12psi)? I've always sealed my keg with 30 psi and then placed it on 12 and let it slowly carb over 2-3 weeks. New to this method
Ok sorry I am a total noob I just finished my first beer and I just racked it to a keg I never wanted to bottle so I bought the keg stuff right away. I have an IPA in a keg and the rest of the hardware in front of me just assume I know how to hook everything up and I wanna get it carbonated as fast as possible because I am impatient and wanna try my first beer what do I do . I tried reading through the thread but it just overwhelmed me any help would be great
mciaio said:30 psi for 36 hours, purge keg, then 12 psi and drink. Keep it cold while carbing.
CidahMastah said:if you boost carb at 60 psi you for 24hrs you need to burp it just because you have a can with 60 psi in it then you slow the gas to 12psi creating back pressure. To stop the back pressure you simply burp it.
sealing with 30psi isn't really boost carbing if you turn the carb to 12 psi right after. if it takes 2-3 weeks to carb up for you that really isn't boost carbing because that this the set and forget method turn around time.
This is what I will try. Thanks. 60psi sounds like trouble to me
Just got all my stuff and had a question on the set it and forget it way. After hooking up the CO2 to the keg, do you keep the CO2 on...after hitting the psi you want? Or do you shut it off after hitting the psi amount you want ?
Thanks
Set and forget at 60 psi? I recently heard a professinal brewer say the brewery hits their chilled kegs with 60 psi for an hour. That sounds more like "set and better not forget". Unless I missed something.
I guess the answer is "either".
But strictly speaking, if the intent is "set & forget" you would keep the selected pressure (60 psi in this case) on.
The problem is, that if you are not dead certain that you have no leaks - then you might have a "slow difficult to detect leak" & you could lose all your CO2 which is a relatively costly experience.
I use a multiple step method: charge to say 30 psi, allow 36 hours, then boost to 30 psi again, leave 36 hours etc. This way my brew gets to condition while carbing with little risk of an undetected loss of CO2 from leaks.
CidahMastah said:The 60 psi is a boost carb method (without shaking), read post #490 for details. It will get a warm keg up to a servable carb in 24hrs with no shaking. See the details on how I have had success using this method for over a year and a half.
Cidah,
When boost carbing at 60 (or i guess any higher pressure) is there a rougg estimate for how many times you should purge or "burp" the keg before throwing serve pressure on it? Thanks!
how long does it take you to fill up a pint?
what exactly is a "slow pour" when you guys are discussing a pour with 10ft of tubing?
how long does it take you to fill up a pint?
We're not selling beer, so we can design our systems to pour a lot slower.
Ok, cool. I didn't know if you had to let the beer equalize a little more after burping before putting serve pressure on.
CidahMastah said:Your line of thought is correct. Once you boost carb like that it is desirable to let it hang out for a few hours on the regular pressure if you can so it will stabilize. i.e. it is ready to have a drink, but not stabilized enough to bottle. Although you can pour right away I typically let it sit for a couple hours before I pour off of the keg. It is usually fully stabilized and fully carbed (ready for bottling) in 3-5 days max depending on the carb I am looking for.
Thanks for the help. I took it off 60 last night, purged, and then set it at 12. Today it's carbed pretty well. Should be good for the weekend!
Sorry if this question has been mentioned already in this post. I've read about 10-15 pages of this thread sporatically but didn't see it anywhere. So this is my first time kegging and I wanted to try the boost method so I can have some great tasting beer in about 2 weeks when some people will be coming over. I set my Co2 at 30 PSI last night, about 40 degrees in the kegerator, and this morning I checked at it was sitting at about 25 PSI. Does that mean there has to be a leak somewhere? Or could it mean that the beer absorbed some of it already? I never shook the keg at all.
Thanks for any advice guys. And thanks Bobby for this great sticky!
Edit: Oh, and I plan to bring it back down to 10 PSI tonight when I get home and just leave it there for the remainder of this brown ale's life.
Sorry if this question has been mentioned already in this post. I've read about 10-15 pages of this thread sporatically but didn't see it anywhere. So this is my first time kegging and I wanted to try the boost method so I can have some great tasting beer in about 2 weeks when some people will be coming over. I set my Co2 at 30 PSI last night, about 40 degrees in the kegerator, and this morning I checked at it was sitting at about 25 PSI. Does that mean there has to be a leak somewhere? Or could it mean that the beer absorbed some of it already? I never shook the keg at all.
Thanks for any advice guys. And thanks Bobby for this great sticky!
Edit: Oh, and I plan to bring it back down to 10 PSI tonight when I get home and just leave it there for the remainder of this brown ale's life.
Sorry if this question has been mentioned already in this post. I've read about 10-15 pages of this thread sporatically but didn't see it anywhere. So this is my first time kegging and I wanted to try the boost method so I can have some great tasting beer in about 2 weeks when some people will be coming over. I set my Co2 at 30 PSI last night, about 40 degrees in the kegerator, and this morning I checked at it was sitting at about 25 PSI. Does that mean there has to be a leak somewhere? Or could it mean that the beer absorbed some of it already? I never shook the keg at all.
Thanks for any advice guys. And thanks Bobby for this great sticky!
Edit: Oh, and I plan to bring it back down to 10 PSI tonight when I get home and just leave it there for the remainder of this brown ale's life.
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