mosquitocontrol
Well-Known Member
Received my kegerator conversion kit for Christmas. After a broken gauge, leak, a crack in the brass, and a failed UPS delivery attempt I won't receive my regulator until Monday. I've had 2 kegs waiting at room temp (after sealing the lid) for ~3 weeks and hope to have them for the Superbowl at the very latest. I've wasted a few weeks waiting on my regulator so I can't do the set it and forget it method. I also don't have time to waste on overcarbing and having to back it down. I wanted to put my procedure out there to be vetted so hopefully I can have it flowing next weekend without issues.
As I understand, if I burst carb with serving pressure, it will be difficult to overcarb. It will also take a few days set at serving pressure to fully be carbonated. My plans are to:
1. Cool kegs to serving temperature.
2. Bleed the keg from the lid seal.
3. Set the regulator to 12psi (serving pressure according to temp and desired carb level)
4. Fill the keg to 12psi until no more flow is heard.
5. Unhook from CO2, roll keg for 45 secs.
6. Hook up CO2 at 12psi, return keg to fridge.
7. In 8-12 hours repeat steps 2-6 for total of 3-4x.
8. After 4 days check carbonation of beer.
9. Serve with 12psi
I'll be serving through picnic taps out of my mini fridge. I'll double check the temperature prior to determining the exact pressure. Anything else to consider? I'm hoping this will work and not lead to tons of foam and frustration over next weekend. I'm so sick of cheap commerical brew.
As I understand, if I burst carb with serving pressure, it will be difficult to overcarb. It will also take a few days set at serving pressure to fully be carbonated. My plans are to:
1. Cool kegs to serving temperature.
2. Bleed the keg from the lid seal.
3. Set the regulator to 12psi (serving pressure according to temp and desired carb level)
4. Fill the keg to 12psi until no more flow is heard.
5. Unhook from CO2, roll keg for 45 secs.
6. Hook up CO2 at 12psi, return keg to fridge.
7. In 8-12 hours repeat steps 2-6 for total of 3-4x.
8. After 4 days check carbonation of beer.
9. Serve with 12psi
I'll be serving through picnic taps out of my mini fridge. I'll double check the temperature prior to determining the exact pressure. Anything else to consider? I'm hoping this will work and not lead to tons of foam and frustration over next weekend. I'm so sick of cheap commerical brew.