ericbw
Well-Known Member
- Joined
- Dec 11, 2012
- Messages
- 3,592
- Reaction score
- 1,225
I do 3 gallon batches of both Kombucha and soda.
For Kombucha after I keg, I put it on at 30 PSI @ 40F for 24 hours. I then purge the keg and drop it down to 5 PSI for serving.
For soda after I keg, I put it on at 30 PSI @40F for 72 hours, with the gas connected to the liquid out side. I then purge the keg and drop it down to 20 PSI for serving. I use 2 1/2 of the epoxy mixing sticks in the liquid out post to slow it down.
That's on 10 foot liquid lines for both. Hopefully that helps!
I serve most of my beers at 11 PSI @40F for comparison.
11 PSI for soda would be way to low and 11 PSI for Kombucha would be way too high.
This setup gets me about the same level of carbonation you find in commercial bottled Kombucha and about the same you get from a soda fountain.
I don't think I understood this before. I recently kegged a batch of booch and set the pressure at 30 PSI (that's my soda line). It was nicely carbonated after a couple of days. Then I had to rearrange some kegs, and the booch was WAY to foamy and spraying out. I decided to release the pressure over several days and then set it to 10 PSI, same as the beer. It's taken me a a few weeks to get it to settle down, but this is a lot better.
Now I re-read this and see that you do 30, then drop to 5. I think that would work even better than what I am doing. The problem is that I have 2 regulators, one at 30 and one at 10-12. I guess I would need to add a 3rd regulator to set it to 5? I don't know if that's worth it to me. Next batch I might try setting it at 12 (or 30 for a day, then lower to 12) and see if it is better.
Always learning something!