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Old 11-03-2006, 12:43 AM   #1
gonzoflick
 
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I have come across this situation the last couple of times I've kegged my batches. I will leave the kegs under pressure for about a week (pressure about 15psi) and then go to drink some. There will be a good amount of head but hardly any bubbles coming up through the beer. The beers do not have the "carb bite" im looking for. Do you all suggest longer periods of time or should I up the PSI?


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Old 11-03-2006, 12:45 AM   #2
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Shake the living hell out of 'em at 30 psi (chilled). Reduce to serving pressure and let 'em sit for a few days. You can repeat the shaking act at 30 psi as often as you have energy to do so until you get your desired carbonation level.


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Old 11-03-2006, 03:50 AM   #3
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1st question, have you served kegs before? The "keg" setup has its own set of trials and tribulations. They are all easy to fix. So I have to ask, is this your first time with a c02 tank or not? (Just eliminating some stuff with this simple question).

 
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Old 11-03-2006, 05:08 AM   #4
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Quote:
Originally Posted by Yuri_Rage
Shake the living hell out of 'em at 30 psi (chilled). Reduce to serving pressure and let 'em sit for a few days. You can repeat the shaking act at 30 psi as often as you have energy to do so until you get your desired carbonation level.
...or buy one of those paint can mixer/shakers...
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Old 11-03-2006, 05:13 AM   #5
gonzoflick
 
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No Ive had C02 for a while. I have a perlick 3 keg (1/2 barrel) direct draw system that up until now I have been using for commerical kegs. I have a 3 outlet manifold attached to a double regulator and a 20# tank. I have noticed the readings on the regulator are a lot more irregular on the corny than on a commerical keg. I guess this has to do with the size?

I pump my pressure up high and the highest my gauge reads attached to a corny is 20-25lb . Attached to a commercial keg I can get it way up.

Anyways, I will be shaking them more often I guess.
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Old 11-03-2006, 03:06 PM   #6
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Maybe a little more pressure and longer lines. It's definitely an art. I have two secondary regulators connected to manifolds, so I can switch pressures without too much trouble.
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Old 11-04-2006, 05:51 PM   #7
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The colder the beer the more easily it takes on co2. I chill to 40 deg and ( on ales) pressurize to 12.5 vol. This for 1-3 weeks is usually enough.

 
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Old 11-04-2006, 06:23 PM   #8
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Quote:
Originally Posted by homebrewer_99
...or buy one of those paint can mixer/shakers...
You, my friend, are a frickin' genius!

(Looking online now to find a paint shaker large enough to hold a corny)
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Old 11-04-2006, 06:24 PM   #9
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Quote:
Originally Posted by gonzoflick
I have come across this situation the last couple of times I've kegged my batches. I will leave the kegs under pressure for about a week (pressure about 15psi) and then go to drink some. There will be a good amount of head but hardly any bubbles coming up through the beer. The beers do not have the "carb bite" im looking for. Do you all suggest longer periods of time or should I up the PSI?
This is unusual. I put my beer at 12 PSI for 7 days and it's perfect. I would suspect you have a leak somewhere. It's working fine for dispensing, but obviously enough is escaping to inhibit absorption by the beer.
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Old 11-06-2006, 09:50 PM   #10
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Quote:
Originally Posted by gabe
The colder the beer the more easily it takes on co2. I chill to 40 deg and ( on ales) pressurize to 12.5 vol. This for 1-3 weeks is usually enough.

WTF??? 12.5 volumes of CO2. What the hell pressure is that............ 138 lbs? You must serve it through 2 miles of hose!

The carbonation bite on that must take your head off! It must be like eating Pop Rocks and drinking beer at the same time! Ha! Ha!


I agree with Orpheus.....there is a leak somewhere. The irratic pressure is a dead giveaway.




 
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