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Old 04-15-2008, 01:09 AM   #1
Meister Rivington
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Feb 2008
Windsor, Ontario, Canada
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I started force carbonating a keg of ale 3 days ago and seem to be having some issues. I had it at 25 psi for 3 days and was planning to leave it at 16-17 for another 3-4 days and then down to serving pressure (10 psi).

After 3 days, lots of foam shows up when pouring, but almost none in the beer, and once the head is gone, thats all she wrote.

Should I just wait longer for the carbonation to make its way into the beer?

Thanks for any assistance.


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Old 04-15-2008, 01:12 AM   #2
Sherpa FE
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Seems like it isnt getting enough time. However, I use the Biermuncher method, 30 PSI for 36 hours, and then down to serving pressure. Works like a champ for me.

Give it a try and see how you like it.



 
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Old 04-15-2008, 01:18 AM   #3
r2eng
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Sherpa's dead on... I follow this method (read it here, too!) and it is foolproof!

Eric

 
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Old 04-15-2008, 01:20 AM   #4
The Pol
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What pressure are you pouring it at? If you arent down to serving pressure, you are probably blowing alot of the CO2 out when you pull the tap. I have never had a beer on tap yet, but my Apfelwein ended up being a bit fizzy when poured, but few bubbles in it... now a week later I turned the pressure down a few pounds, it is carbonated, pours slower, less fizzy...

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12PSI serving pressure

 
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Old 04-15-2008, 01:32 AM   #5
Meister Rivington
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Feb 2008
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Pouring at 10psi
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Old 04-15-2008, 02:01 AM   #6
EdWort
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I just set mine to 12 psi and when I get around to serving it a couple of weeks later, life is good and so is my beer. Don't be in a rush.

 
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Old 04-15-2008, 02:20 AM   #7
BeerSmith
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I hate to ask, but are you storing it in a fridge?

I know the first time I tried I did not have the fridge drilled yet, and it was a mess.

You should be able to set 10-12 psi in the fridge and leave it alone. In a week or so it will be fully carbonated.

Cheers,
Brad

 
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Old 04-15-2008, 04:59 AM   #8
Brett0424
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You should have your setup balanced so that you don't need to go from a higher PSI during carbonation to a lower one while dispensing. Ideally these two pressures should be the same and if they aren't can easily be equalized with a couple feet of tubing. Everything depends on your desired level of carbonation and your fridge temp. Do a little research and everything should be all good. BUT if you are pouring beers that have co2 but it goes flat quickly you just aren't giving it enough time to fully dissolve into solution.

 
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Old 04-15-2008, 12:09 PM   #9
The Pol
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Even with a balanced system many keggers use a higher pressure to carbonate and lower it to serve... why? It carbs faster... and the serving pressure, say 12psi, is the corect PSI to keep the desired volumes of CO2 in solution. I cranked mine up to 30PSI to carb and then back down to serve at 12psi. Mine is balanced at 12psi and 12 psi keeps my 2.5 volumes of CO2 in solution, it just carbs much faster at 30PSI.

 
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Old 04-15-2008, 01:53 PM   #10
Meister Rivington
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Feb 2008
Windsor, Ontario, Canada
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Yeah, I am carbonating in a fridge. I guess the only reason to use a higher pressure is for speed. It sounds like a little more time and the change from higher to serving pressure for a day or so will be all that is needed.

Thanks for all the help guys.


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