Hi, yesterday I did my first force carbonation and i tried it out today. I brewed a NEIPA and an american wheat beer that i carbonated. I would like some input. Both dont taste flat and actually taste great, however i dont have much for head retention. My process. Onnce the beers were all done fermenting i put the beers downstairs in my basement for roughly 24 hrs. The temp in my basement is roughly 66 degrees. I have palmers latest version of how to brew. I used his table for kegging beer. At 65 degrees with the regulator set at 25 PSI it says i should get 2.5 volumes of c02, 30 psi 2.8 volumes of c02. So the NEIPA i set to 25# let the keg equalize to that pressure, once it did i shook the keg, let it equalize. I did that 4-5 times. I repeated that with the american wheat only at 30 psi. I then put it into my keezer set @ 40 degrees and let sit overnight. This morning I set my regulator to serving pressure 10-14 psi, keg took more c02 so i let it equalize and basic repeated the same steps only @ 10-14#. I put it back in the keezer, when I got home from work turned on the C02 @ 10-14 psi (both took a little more c02). I poured a glass of american wheat, i could tell it was carbed and it had a little less than 1/4" of foam at the top (i poured directly into the glass i didnt tip it). The NEIPA didnt have much if any foam on top, it did have some C02 bubbling to the top just not what i would consider normal (this too was poured directly into the glass). Also noticed the bubbles were smaller than using a priming sugar and bottle conditioning. What are your guys thoughts?
I have a few questions. 1. should i do anything? 2. Can i reforce carb my beer with beer temp at 38-40 degrees? According to palmer if temp is @ 40° set the pressure to 15 I would get 2.7 volumes of C02 with that process i described. 3. what would you experienced keggers do? 4. when im done with the C02 whether its right after force carbing or just using to pour should i unhook the C02 from the kegs? Right now I just turn C02 off and leave it hooked to the kegs. I do know down the road to once in awhile to turn c02 on to serving pressure to equalize. Am i worrying too much? thanks for all your help, one thing im glad i dont have is straight foam in my glass!
I have 10' of EVA 3/16 ID beer lines for my taps and 1/4" ID for gas.
I have a few questions. 1. should i do anything? 2. Can i reforce carb my beer with beer temp at 38-40 degrees? According to palmer if temp is @ 40° set the pressure to 15 I would get 2.7 volumes of C02 with that process i described. 3. what would you experienced keggers do? 4. when im done with the C02 whether its right after force carbing or just using to pour should i unhook the C02 from the kegs? Right now I just turn C02 off and leave it hooked to the kegs. I do know down the road to once in awhile to turn c02 on to serving pressure to equalize. Am i worrying too much? thanks for all your help, one thing im glad i dont have is straight foam in my glass!
I have 10' of EVA 3/16 ID beer lines for my taps and 1/4" ID for gas.