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Old 03-30-2010, 11:02 PM   #1
Kickass
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I’m not force carbonating and I’m not using priming sugar, my plan is to set the pressure based off desired volume (2.5) and temperature (45f), leave for 2 to 3 weeks then serve. Based on my chart that’s 15psi. Here are my questions:

1) Do I carbonate with the “out” line attached or disconnected?
2) After carbing do I just dial down the pressure to about 5 psi and start drinking

--or--

Do I have to do anything like disconnect the “in” line, purge, set pressure to 5 psi and reconnect?

Thanks for the help



 
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Old 03-30-2010, 11:05 PM   #2
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1) Doesn't matter.
2) You should be able to serve at carbing pressure with a balanced system. No need to reduce the pressure to serve...usually.



 
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Old 03-30-2010, 11:11 PM   #3
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If you're carbonating the beer, with co2, you're force carbing it. "Naturally" carbonated beer involves adding priming sugar or fermenting wort to carbonate it. Using co2 to carbonate it is force carbing.
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Old 03-30-2010, 11:28 PM   #4
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…so set pressure, wait 2 to 3 weeks and drink. Thanks for the help.

Quote:
Originally Posted by YooperBrew View Post
If you're carbonating the beer, with co2, you're force carbing it. "Naturally" carbonated beer involves adding priming sugar or fermenting wort to carbonate it. Using co2 to carbonate it is force carbing.

Thanks for clearing that up, I guess I was under the impression that force carbonating was the method where you put 25 psi to the beer, shake, and repeat with drinkable carbonated beer in 3 days.

 
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Old 03-30-2010, 11:33 PM   #5
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Quote:
Originally Posted by Kickass View Post
…so set pressure, wait 2 to 3 weeks and drink. Thanks for the help.




Thanks for clearing that up, I guess I was under the impression that force carbonating was the method where you put 25 psi to the beer, shake, and repeat with drinkable carbonated beer in 3 days.
Good luck. Kegging is super easy. Many people use the term force carbing to describe what you refer to. But Yoop is absolutely correct...as usual!

 
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Old 03-30-2010, 11:59 PM   #6
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Quote:
Originally Posted by Kickass View Post
…so set pressure, wait 2 to 3 weeks and drink. Thanks for the help.




Thanks for clearing that up, I guess I was under the impression that force carbonating was the method where you put 25 psi to the beer, shake, and repeat with drinkable carbonated beer in 3 days.
I've heard that referred to as "burst carbing" or "burst force carbing", too.

I'm not a keg shaker. Partly because I can wait a bit to drink my beer, but also because I'm not strong enough to shake a full keg anyway! I usually set my regulator at 12 psi, and it's pretty good in two weeks. A couple of times, I set my regulator at 30 psi for 36 hours, then purged and reset it for 12 psi. I had a little trouble with the pressure creeping up, but the beer was pretty well carbed in three days. I really think the "set it and forget it" method of just setting it at serving pressure (in my case 12 psi) is the best way to do it. No overcarbonation or foamy beer, and the beer is cold conditioned and crystal clear when you tap it. I pull out about 3 ounces of yeast sludge, then dump it and pour my first pint. It always works for me!
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Old 03-31-2010, 12:06 AM   #7
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I’m pretty excited, thanks guys!

 
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Old 03-31-2010, 02:04 AM   #8
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Uh, just FYI. Yoop is a lady. But I guess that "guys" is a uni-sex term so never mind.

 
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Old 03-31-2010, 03:03 AM   #9
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Quote:
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Uh, just FYI. Yoop is a lady. But I guess that "guys" is a uni-sex term so never mind.
I was unaware, I think I’ve learned more tonight than in the past year! Thanks "all"!

 
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Old 03-31-2010, 01:51 PM   #10
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I was unaware, I think I’ve learned more tonight than in the past year! Thanks "all"!
Haha. You're welcome.

I guess when I said I was too weak to shake a full keg that you just thought I was a wimp, not a girl, huh?


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