Carbonation question - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Carbonation question

Reply
 
Thread Tools
Old 12-11-2012, 12:59 AM   #1
LiquidLunch5211
Recipes 
 
Jan 2011
New Haven, CT
Posts: 136
Liked 3 Times on 3 Posts



I have been brewing for a while and the one thing I can never get right is my keg system carbonation. I force carb my beer then lower the set psi and when I go to pour a pint the first few beers are always filled with foam. I keep my regulator set at around 6 psi. Advice?
__________________
Primary: American brown ale
Secondary:
Kegged: Irish Cream Stout
Kegged: American Lager

Wine: Pinot

 
Reply With Quote
Old 12-11-2012, 01:06 AM   #2
zachattack
Recipes 
 
Mar 2012
, MA
Posts: 2,790
Liked 302 Times on 255 Posts


Assuming you have everything else figured out (cold lines/tower, balanced system), chances are the foaming is because CO2 is coming out of solution in the lines. This is because 6 psi probably isn't enough pressure to maintain the carbonation level in the beer, so gas is coming out to try to re-balance things.

I'd suggest using a carbonation table or calculator to find the proper pressure for your beer, then leaving it there until the keg is kicked. It'll take about 2 weeks to carbonate but the beer won't lose carbonation as you go through the keg. If your system can't handle the 10-14 psi (or whatever the table tells you) without foaming, you probably just need a longer line to balance the pressure.

Brewerforlife Likes This 
Reply With Quote
Old 12-11-2012, 04:03 PM   #3
LiquidLunch5211
Recipes 
 
Jan 2011
New Haven, CT
Posts: 136
Liked 3 Times on 3 Posts


Ok interesting. Thank you
__________________
Primary: American brown ale
Secondary:
Kegged: Irish Cream Stout
Kegged: American Lager

Wine: Pinot

 
Reply With Quote
Old 12-11-2012, 09:21 PM   #4
Brewerforlife
 
Brewerforlife's Avatar
Recipes 
 
Dec 2009
Marquette, MICHIGAN
Posts: 250
Liked 9 Times on 8 Posts


Exactly what Zach said!!! Perfect advice!!

 
Reply With Quote
Old 12-11-2012, 09:35 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,753
Liked 8021 Times on 5605 Posts


Like many people, I have my "serving pressure" at 12 psi at 40 degrees. I would suggest that having two (or more) different pressures- one as a "carbing" pressure and one as a "serving" pressure is the problem.

"Force carbing" means not using priming sugar and naturally carbing a keg. It doesn't mean turning up the gas and shaking, or turning up the gas and turning it down- that is usually called "burst carbing".

So I think you mean you "burst carbed" the beer, and then set it to a lower pressure ("serving pressure") and as zach said, that doesn't work very well because the beer is overcarbed and will come out of solution as foam.

What did you carbonate at, and what is the keg at now (psi-wise), and what are the temperatures of the kegs? If you still have it at 6 psi, the beer will start to lose carbonation.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 12-12-2012, 05:23 PM   #6
TheColorRed
Recipes 
 
Feb 2010
Colorado Springs, CO
Posts: 7

I like to carb and serve at around the same pressure. I find that I get the best product when I carbonate at [email protected] and then keep it there for the duration of the keg.

Used to do the burst method, but I got sick of losing a bunch of beer.
__________________
I write for these guys!

 
Reply With Quote
Old 12-14-2012, 03:06 AM   #7
LiquidLunch5211
Recipes 
 
Jan 2011
New Haven, CT
Posts: 136
Liked 3 Times on 3 Posts


Ok good info. I "forced carb" at 25 psi for 24 hours then drop it to 6 psi to serve. From what you have said it sounds like this is incorrect. How long do you all force carb the keg for? Or do you just carb it to 14 psi and leave it alone?
__________________
Primary: American brown ale
Secondary:
Kegged: Irish Cream Stout
Kegged: American Lager

Wine: Pinot

 
Reply With Quote
Old 12-14-2012, 03:07 AM   #8
LiquidLunch5211
Recipes 
 
Jan 2011
New Haven, CT
Posts: 136
Liked 3 Times on 3 Posts


Quote:
Originally Posted by LiquidLunch5211
Ok good info. I "forced carb" at 25 psi for 24 hours then drop it to 6 psi to serve. From what you have said it sounds like this is incorrect. How long do you all force carb the keg for? Or do you just carb it to 14 psi and leave it alone?
O yeah I also set the temp to 36 degrees.
__________________
Primary: American brown ale
Secondary:
Kegged: Irish Cream Stout
Kegged: American Lager

Wine: Pinot

 
Reply With Quote
Old 12-14-2012, 03:08 AM   #9
TheColorRed
Recipes 
 
Feb 2010
Colorado Springs, CO
Posts: 7

I usually do 14psi for 4 days and then leave it like that while I'm serving it. Helps keep an even level of carbonation.
__________________
I write for these guys!

 
Reply With Quote
Old 12-14-2012, 12:47 PM   #10
zachattack
Recipes 
 
Mar 2012
, MA
Posts: 2,790
Liked 302 Times on 255 Posts


If you're at 36 degrees, 14 psi is a bit high. Like I said, use a carbonation table or calculator. Here's one:

http://www.kegerators.com/carbonation-table.php

I'd go with 10 psi at 36 degrees.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Carbonation question buzzbromp Beginners Beer Brewing Forum 3 03-24-2012 04:50 AM
Question about carbonation brian13 General Techniques 5 05-06-2011 10:11 PM
keg carbonation question harihari Beginners Beer Brewing Forum 7 12-07-2010 04:08 AM
Keg carbonation question LizardBrew83 Bottling/Kegging 8 10-29-2010 07:48 PM
Question on Carbonation mayday1019 Beginners Beer Brewing Forum 10 03-26-2006 05:38 PM


Forum Jump