Kegged - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Kegged

Reply
 
Thread Tools
Old 06-16-2012, 10:55 AM   #1
kbrewing
Recipes 
 
Oct 2011
Posts: 21


So I just kegged, set the psi to 25. Was thinking about leaving the pressure for two days. Then dropping the pressure to 10psi for 5 days. Is the carb level okay to drink by day 7? Have a few friends over for summer BBQ. Please let me know about optimum carbonation. Thx



 
Reply With Quote
Old 06-16-2012, 12:04 PM   #2
bucfanmike
HBT_LIFETIMESUPPORTER.png
 
bucfanmike's Avatar
Recipes 
 
Apr 2010
Duluth
Posts: 1,025
Liked 27 Times on 24 Posts


temperature is a key component, what temp are you doing this at? I have done this when in a pinch. 35-38 degrees (cold liquid absorbs co2 better) 25-30 psi for 2 days, bleed off the excess then down to 12. Its not ideal and certainly others will tell you not to do it, but it will work.


__________________
Mike in Duluth

Currently on Tap
1. Hefeweizen
2. BM Centennial Blonde
3. LHMS Clone

Pipeline
Next on Tap-Denny Conn Rye IPA
Kegged and aging Ed Worts Apfelwine, Denny Conn BVIP
Fermenters -

 
Reply With Quote
Old 06-21-2012, 12:04 AM   #3
carlisle_bob
Recipes 
 
Apr 2012
Carlisle, PA
Posts: 1,205
Liked 29 Times on 28 Posts


Hi

For a seven day carb - take it down to 36F or so. Pressurize the keg to 30+ psi, disconnect the hoses. Roll it around on the floor for a while. Take it back up to 30 psi and let it sit for three days. Then take it down to serving pressure and let it sit for the next four days.

Bob

 
Reply With Quote
Old 06-21-2012, 04:18 AM   #4
day_trippr
Recipes 
 
May 2011
Stow, MA
Posts: 16,916
Liked 2845 Times on 2132 Posts


Wow. That's the perfect recipe to bake up a "Help! My Beer Is All Foam!" thread...

Cheers!

 
Reply With Quote
Reply
Thread Tools



Forum Jump