dangerbrew
Well-Known Member
well guys, i finally did it. i built my kegerator. i kegged my beer. it's on tap and just as beautiful as i imagined it. couldn't be happier. especially since i really loathe bottling and the fact that i don't have to do it anymore is thrilling, to say the least.
however, starting out i'm wondering a bit about carbonation. the first batch i put on tap was something i made with some leftovers i had from previous batches - a somewhat light-bodied heather and elderberry ale. it's got a good taste and i'm pretty happy with it, though i'll definitely be altering the recipe some before i make it again to balance out the heather flavor in it.
from the advice i was given by my local hbc, they said the best policy for carbing was to "set it and forget it" - put it at serving pressure for about a week and just leave it there. i checked out the carbonation table i found on the internet and for 45-46 degrees it was around something like 13 psi. I left it there for a few days to begin with and, as suggested by some of my club members, i pulled a little off on the 4th day it was on the gas just to see what it looked like. At that point the pressure seemed far too high, so i dialed it down to about 10-11 psi and that's where it's been sitting ever since. it has really good head and isn't overpressurized like before.
however, what i'm wondering is do you need to constantly keep the keg on co2 or would it be better, now that it's at this carbonation level, to take the gas off and just let it sit as the beer level goes down inside the keg? i would imagine if the gas is kept on the volume of beer that's constantly depleting it would be somewhat overcarbed eventually, or is that not the case?
also, it's kind of hard to judge since the first beer i put on tap was one i've never had before, if there are any possible side-effects to overcarbing (if that's what i actually did) - like a harsher taste or anything along those lines. also, i've heard if you leave the gas on constantly you'll possibly lose co2 to leakage unless the connections are very tight. i haven't noticed this yet, but j/w if this is a possible reason to carb it up and then take the beer off the gas while it's in the kegger.
just looking for some educated, experienced feedback. the next beer i'm putting on tap is my flagship beer, and i want it to be as perfect as possible for its grand debut come thanksgiving.
however, starting out i'm wondering a bit about carbonation. the first batch i put on tap was something i made with some leftovers i had from previous batches - a somewhat light-bodied heather and elderberry ale. it's got a good taste and i'm pretty happy with it, though i'll definitely be altering the recipe some before i make it again to balance out the heather flavor in it.
from the advice i was given by my local hbc, they said the best policy for carbing was to "set it and forget it" - put it at serving pressure for about a week and just leave it there. i checked out the carbonation table i found on the internet and for 45-46 degrees it was around something like 13 psi. I left it there for a few days to begin with and, as suggested by some of my club members, i pulled a little off on the 4th day it was on the gas just to see what it looked like. At that point the pressure seemed far too high, so i dialed it down to about 10-11 psi and that's where it's been sitting ever since. it has really good head and isn't overpressurized like before.
however, what i'm wondering is do you need to constantly keep the keg on co2 or would it be better, now that it's at this carbonation level, to take the gas off and just let it sit as the beer level goes down inside the keg? i would imagine if the gas is kept on the volume of beer that's constantly depleting it would be somewhat overcarbed eventually, or is that not the case?
also, it's kind of hard to judge since the first beer i put on tap was one i've never had before, if there are any possible side-effects to overcarbing (if that's what i actually did) - like a harsher taste or anything along those lines. also, i've heard if you leave the gas on constantly you'll possibly lose co2 to leakage unless the connections are very tight. i haven't noticed this yet, but j/w if this is a possible reason to carb it up and then take the beer off the gas while it's in the kegger.
just looking for some educated, experienced feedback. the next beer i'm putting on tap is my flagship beer, and i want it to be as perfect as possible for its grand debut come thanksgiving.