first time kegging help - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Bottling/Kegging > first time kegging help

Reply
 
Thread Tools
Old 08-04-2013, 08:05 PM   #1
jaw005
Recipes 
 
Feb 2012
west allis, wisconsin
Posts: 60


just kegged for the first time! we did it today and want to have it ready for Saturday. any help on carbing it and psi would be awesome. not to sure what to do next. do i leave it in the kegerator with the co2 tank on for the whole week? or just a few times a week?
thanks for all your help

 
Reply With Quote
Old 08-04-2013, 08:10 PM   #2
ChefRex
I once had a thought,
HBT_LIFETIMESUPPORTER.png
 
ChefRex's Avatar
Recipes 
 
Dec 2012
Woodbridge, NJ
Posts: 10,168
Liked 4409 Times on 2667 Posts


A week in the fridge at serving pressure you should be good, did you seal and purge the keg with co2?
__________________
Quote:
Originally Posted by Yooper View Post

Oh, shaddup already!

 
Reply With Quote
Old 08-04-2013, 08:20 PM   #3
gdbrewer
Recipes 
 
Jan 2011
Houston, TX
Posts: 220
Liked 50 Times on 24 Posts


To add to what chef said, you can try it on Friday and if you think it is still a little flat you can bump the pressure up to maybe 15 to 20 psi over the night. I doubt you will have to though.

 
Reply With Quote
Old 08-04-2013, 08:39 PM   #4
jaw005
Recipes 
 
Feb 2012
west allis, wisconsin
Posts: 60

what exactly do you mean by seal and purge?

 
Reply With Quote
Old 08-04-2013, 08:48 PM   #5
temple240
Recipes 
 
Sep 2011
Philadelphia, Pennsylvania [PA]
Posts: 369
Liked 81 Times on 53 Posts


Quote:
Originally Posted by jaw005 View Post
what exactly do you mean by seal and purge?
Seal and purge means you put the lid on the keg, pressurize it with co2, vent it back out with the vent on the lid or by depressing the co2 Poppit, and pressurizing the keg again. You should repeat the process a couple times to flush the o2 out of the keg.

If your keg doesn't have a vent in the lid you can vent through the co2 poppit, it's the little button on the gas in post. Just press it down with your thumb or whatever works. Make sure you don't do this to the beer in post because, as the name suggests, beer will come out.

 
Reply With Quote
Old 08-04-2013, 08:52 PM   #6
jaw005
Recipes 
 
Feb 2012
west allis, wisconsin
Posts: 60

i got ball lock kegs. so i should pressurize it, then vent it all out a few times. then leave it in the kegerator for a week with the co2 set at around 7-10psi? sound about right? how long will the 5# tank last?

 
Reply With Quote
Old 08-04-2013, 08:59 PM   #7
brew_ny
Social_Misfit
HBT_LIFETIMESUPPORTER.png
 
brew_ny's Avatar
Recipes 
 
Apr 2013
Charleston Four Corners, New York
Posts: 3,922
Liked 714 Times on 496 Posts


2 days at 20 psi then release some pressure and then 1 day at 7-10 psi and you are good to go

at about 34 degrees
__________________
Quote:
Originally Posted by Yooper View Post
A well made beer doesn't need time to age out off flavors, and you don't create off-flavors in the first place.
Quote:
Originally Posted by 1977Brewer View Post
I'ma make a beer. It'll have barley. Hops too. I'll like it, my wife will hate it.
"Give a man a gun and he can rob a bank. Give a man a bank and he can rob the world."

710 Brewing We go to sleep errly and wake up errly

 
Reply With Quote
Old 08-04-2013, 09:04 PM   #8
ChefRex
I once had a thought,
HBT_LIFETIMESUPPORTER.png
 
ChefRex's Avatar
Recipes 
 
Dec 2012
Woodbridge, NJ
Posts: 10,168
Liked 4409 Times on 2667 Posts


As long as you have no leaks 5 lbs will last quite a while. When you seal the keg hold the lid in place then apply co2 to the tank and let the pressure seal the keg, a little keg lube helps too, then throw the bale over then burp it a few times.
I usually do about 10 to 12 psi.
Enjoy
__________________
Quote:
Originally Posted by Yooper View Post

Oh, shaddup already!

 
Reply With Quote
Old 08-04-2013, 09:07 PM   #9
ChefRex
I once had a thought,
HBT_LIFETIMESUPPORTER.png
 
ChefRex's Avatar
Recipes 
 
Dec 2012
Woodbridge, NJ
Posts: 10,168
Liked 4409 Times on 2667 Posts


Quote:
Originally Posted by brew_ny View Post
2 days at 20 psi then release some pressure and then 1 day at 7-10 psi and you are good to go

at about 34 degrees
There are quite a few ways to do it, experiment and see what works for you but a week is plenty of time.
__________________
Quote:
Originally Posted by Yooper View Post

Oh, shaddup already!

 
Reply With Quote
Old 08-04-2013, 09:21 PM   #10
brew_ny
Social_Misfit
HBT_LIFETIMESUPPORTER.png
 
brew_ny's Avatar
Recipes 
 
Apr 2013
Charleston Four Corners, New York
Posts: 3,922
Liked 714 Times on 496 Posts


Quote:
Originally Posted by ChefRex View Post
There are quite a few ways to do it, experiment and see what works for you but a week is plenty of time.
that is about it finding out what works for you and your setup

all the best and enjoy the day

S_M
__________________
Quote:
Originally Posted by Yooper View Post
A well made beer doesn't need time to age out off flavors, and you don't create off-flavors in the first place.
Quote:
Originally Posted by 1977Brewer View Post
I'ma make a beer. It'll have barley. Hops too. I'll like it, my wife will hate it.
"Give a man a gun and he can rob a bank. Give a man a bank and he can rob the world."

710 Brewing We go to sleep errly and wake up errly

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
kegging my first cyser/cider (1st time kegging period) A50SNAKE Cider Forum 1 06-15-2013 08:46 PM
First time kegging weeple2000 Bottling/Kegging 9 02-22-2013 07:31 PM
First Time Kegging For First (& Only) Time Wedding SevenSeaScourge Bottling/Kegging 14 02-20-2011 06:02 PM
First time kegging Garyius Bottling/Kegging 9 08-20-2010 12:33 AM
First time brewing, first time kegging TheCrowsNest Beginners Beer Brewing Forum 4 03-31-2010 05:35 PM


Forum Jump