another of the same question - PSI - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Bottling/Kegging > another of the same question - PSI

Reply
 
Thread Tools
Old 09-04-2007, 05:24 PM   #1
Oakwood
Recipes 
 
Feb 2007
Oakwood, Ohio
Posts: 83


I racked to the keg on friday, set the presure to 35 PSI, left it in the cooler (38-42 degrees) till last night. 3 days at 35PSI I thought was enough. Burped it and turned it down to 12 PSI, after 4 glasses of head I gave up.

Let the head settle and drank it, it was good but what am I doing wrong?
__________________
Primary - A: Apfelwein
Primary - B: Empty
Secondary - l: River Horse Summer Blonde
Secondary - ll: Empty
Kegged:
#1 - American Wheat
#2 - Empty
#3 - Empty
Planned: River Horse Summer Blonde Ale

 
Reply With Quote
Old 09-04-2007, 05:26 PM   #2
Lil' Sparky
Cowboys EAC
HBT_LIFETIMESUPPORTER.png
 
Lil' Sparky's Avatar
Recipes 
 
Feb 2006
Honolulu, HI
Posts: 3,959
Liked 73 Times on 46 Posts


Sounds over-carbonated to me. Why not just set it at your serving pressure (12 psi) and leave it for a week or two. That's what I do and it works fine. The extra time cold conditioning is good for the beer, anyway.
__________________
Quote:
Originally Posted by duffman2 View Post
I dub this beer the Double Slutty Triple Nutty Bodacious Booty Brunette!

 
Reply With Quote
Old 09-04-2007, 05:29 PM   #3
Oakwood
Recipes 
 
Feb 2007
Oakwood, Ohio
Posts: 83

so you think at 12 PSI for a week should calm it down?
__________________
Primary - A: Apfelwein
Primary - B: Empty
Secondary - l: River Horse Summer Blonde
Secondary - ll: Empty
Kegged:
#1 - American Wheat
#2 - Empty
#3 - Empty
Planned: River Horse Summer Blonde Ale

 
Reply With Quote
Old 09-04-2007, 05:30 PM   #4
Shoopdog
HBT_LIFETIMESUPPORTER.png
 
Shoopdog's Avatar
Recipes 
 
Aug 2006
Virginia Beach, VA
Posts: 90


Quote:
Originally Posted by Lil' Sparky
Sounds over-carbonated to me. Why not just set it at your serving pressure (12 psi) and leave it for a week or two. That's what I do and it works fine. The extra time cold conditioning is good for the beer, anyway.
The first few times I kegged, I was in such a hurry to drink the beer that I turned it way up and shook it to death. Resulted in foamy beers, but still good to drink. Now I follow Sparky's advice and just put on 12 PSI and wait about a week. Works well and is still faster than waiting three weeks in the bottle.

 
Reply With Quote
Old 09-04-2007, 05:34 PM   #5
bradsul
Flyfisherman/brewer
HBT_LIFETIMESUPPORTER.png
 
bradsul's Avatar
Recipes 
 
Sep 2006
Ontario, Canada
Posts: 4,898
Liked 32 Times on 25 Posts


Quote:
Originally Posted by Oakwood
so you think at 12 PSI for a week should calm it down?
You'll need to remove the excess carbonation first. Easiest way is probably remove it from the gas, bring the keg up to room temp and periodically purge the pressure with the relief valve. Once the carbonation is removed you can chill it and set it at serving pressure for a week to re-carbonate. Someone else may have a better method but this one will work if you're not in a hurry.
__________________
Brad
Canadian Brewers Unite!


Projects: Sylvania Kegerator Conversion, Tower Cooling, Grain Milling Station

 
Reply With Quote
Old 09-04-2007, 05:40 PM   #6
1f1fan
Recipes 
 
Oct 2006
Richmond, VA
Posts: 41

Is your serving line long enough? Your system may not be balanced to dispense at 12 PSI.
__________________
Hops and malts, may God preserve them all.

 
Reply With Quote
Old 09-04-2007, 05:47 PM   #7
Oakwood
Recipes 
 
Feb 2007
Oakwood, Ohio
Posts: 83

Serving line is about 5 to 6 feet. Still need at kegging, I liked bottling but wanted cold draft beer.

is 5-6 to short or to long for 12PSI?
__________________
Primary - A: Apfelwein
Primary - B: Empty
Secondary - l: River Horse Summer Blonde
Secondary - ll: Empty
Kegged:
#1 - American Wheat
#2 - Empty
#3 - Empty
Planned: River Horse Summer Blonde Ale

 
Reply With Quote
Old 09-04-2007, 05:52 PM   #8
rdwj
 
rdwj's Avatar
Recipes 
 
Jun 2006
Plainfield, IL
Posts: 4,577
Liked 35 Times on 25 Posts


Quote:
Originally Posted by Oakwood
Serving line is about 5 to 6 feet. Still need at kegging, I liked bottling but wanted cold draft beer.

is 5-6 to short or to long for 12PSI?
Depends on a few factors. Here is the long answer. Either do that or just guess.

And the set it and forget it suggestion is a good one. There are never any issues like you're having and you need the time to condition your beer anyway. I honestly don't understand why anyone would ever try to do it faster.
__________________
On Tap: Whatever I just brewed (got sick of updating it)

 
Reply With Quote
Old 09-04-2007, 05:54 PM   #9
Brewsmith
 
Brewsmith's Avatar
Recipes 
 
Aug 2005
Torrance, CA
Posts: 6,252
Liked 62 Times on 58 Posts


The line length is fine, you're just over carbonated. Take the keg out and pull the pressure relief valve every few hours until the carbonation comes down. How long will that take...??? Next time just put the keg in the fridge at 12 and leave it for a week.

What you did would have worked if you hadn't have put the keg in the fridge. Gas dissolves easier at lower temperatures. The 35 lbs works great at room temperature, but at fridge temps it's too much.
__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles

 
Reply With Quote
Old 09-04-2007, 06:04 PM   #10
Oakwood
Recipes 
 
Feb 2007
Oakwood, Ohio
Posts: 83

thanks all. I will pull it out tonight, bleed it off and set it back to 12 PSI till next week some time. Hopefully I can do that all tonight.


What is the down side to blowing it all out at once vs. burping it over the evening?
__________________
Primary - A: Apfelwein
Primary - B: Empty
Secondary - l: River Horse Summer Blonde
Secondary - ll: Empty
Kegged:
#1 - American Wheat
#2 - Empty
#3 - Empty
Planned: River Horse Summer Blonde Ale

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
A question about Coriander in a porter and another question about yeast tired Recipes/Ingredients 7 01-28-2009 11:55 PM
Malt Rating Question (newbie question) LumberjackJohn Recipes/Ingredients 3 12-09-2008 06:22 PM
Recipe Sparge Question (Beersmith Question) IrregularPulse All Grain & Partial Mash Brewing 8 06-26-2008 06:10 PM
Making Chocolate Oatmeal stout. OG question and smack pack starter Question. britishbloke Beginners Beer Brewing Forum 10 02-23-2007 06:01 PM


Forum Jump