Carbination Question

[Triton]

Just tapped my keg, did a stout extract, my question is the bubbles in the beer don't seem a big as store bought beer, my beer is not flat it just seems different. is this normal? I'm I just use to store bought beer? I carbinated at 30 psi for two days and then backed it down to twelve psi for two weeks with a six foot beer line in a refer at 40 degrees.

 

[Suthrncomfrt1884]

Are you comparing it to store bought keg beer, or bottles? It really shouldn't make a whole lot of difference, but it might.

For future reference, get rid of the 30psi for two days method. If you're going to let it sit for 2 weeks anyways, you might as well set it to 12psi and forget it rather than risk overcarbing it.

 

[wildwest450]

12psi at 40f is kinda high for a stout anyway.

 

[Triton]

Ok sounds good I'll just go with 12psi next time. I was speaking of carbination in bottled beer but now that you ask I see where your going. Well I'm still happy with my first brew, thanks for the help!

 

[Displaced MassHole]

Here's the graph that BobbyM posted on force carbing. Hopefully it will help.

 

[Suthrncomfrt1884]

Masshole, I absolutely love that thread. I point to that almost anytime I see someone trying to carbonate at 30psi. I hate seeing newbie keggers posting threads about foam and other various issues due to overcarbonation because they pumped 30psi into it and shook the hell out of the keg for a few days.

My thinking on kegging.... you've already waited (hopefully) 3-4 weeks for the beer to ferment, why get antsy while carbonating it? A few extra weeks will only benefit your beer.