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Mmhmm I see. Thanks. So 2 weeks to carb it (28psi @ 68*) and then leave it at that psi until you change the temp of the brew?

Isn't 78* a little high? O.o

Seconday fermentation temps are not as important for Wits i believe. You should be fine at 65, even up to 70. Someone slap me if I'm totally wrong.

So, I've read all of the articles about carbing, and I understand all the carbing charts (the temp vs pressure ones) yet I still need a few things tied up for me. Friday will be my first time kegging. It's edworts Pale ale all grain--how exciting, the fermenter samples tasted like the best beer...

Just out of curiosity, could anyone who has brewed this and Edworts Haus Pale Ale All grain give me a taste comparison between the two? Thanks =]

I find you fermenting in a cave nearly as awesome as all of the other stuff. :mug: Looking good killer. =]

I LoL'd when I saw that commercial. :D

It'll be around 70* I was actually trying to avoid using priming sugars to cut down on the sediment since I will be moving the keg around after it's carbed. Also, i noticed you said I would be wasting CO2 carbing it.. but wouldn't it take the same amount of CO2 to carb it at 34* and at 70* but...

Sooo. Question! The carbing calc says i should use 28psi for 70* but it does not say how long.... 1 week... 2 weeks.. or just 28 psi until i decide to chill and serve it (purging to serving pressure of course)? I can't help but to think that if I let it sit in my room at 70* with 28psi on it...

ANYTHING smoked....I had a smoked imperial porter (left hand) took a drink of it and ALMOST threw up...omg...it was just absolutely awful in my honest opinion. The next few weeks following my trial of this beer everytime I smelled something smoked like that it made me feel nauseous.

What's it been.. a month or more? No goodies for me...

Used Milk Jug! I'm Ghetto!

I sparged with 180* water. I'll try 185* next time. Does doing a thinner mash have any effect on the recipe? I just used 1.25 since it is the norm.

Thanks for the replies. Yea the wood deck doesn't really even get hot in all actuality thus I'll not worry. If my eff was 63% going into the fermenter then that's pretty crappy. I was under the impression I was at 73ish % in total. It didn't even occur to me that there was a pre and post eff...

Thanks for the reply MGMT. So you set yours at 25-28psi @ 66 for about 2 weeks and then purge and take it down to serving pressure? I'll mostly likely be doing the set it and forget it method, not necessarily speeding force carbing.

Less important? I believe for your concerns, yes if and only if fermentation has completed. 10 days in primary and they may not be done you know...Temperature control during fermentation is very important since high temps produce off flavors and even low temps can create completely different...

Been through 100+ posts and I don't remember seeing anything about CO2 volumes. I'm new to kegging and I'll be kegging this at room temp 65*-70*. What CO2 volume do you recommend EdWort and how might you achieve that? :mug:

how long should you leave it be? I recently got my keg setup and was wondering the same thing.

I can't find anywhere to fill it that's less than .35 an ounce... thats like 20ish bucks for a 5lb tank... wtf ::rage::

It was a lovely 70 degrees outside with a nice breeze Friday afternoon in the middle of BFE Tennessee--a perfect day for my first AG! I brewed: https://www.homebrewtalk.com/f66/bee-cave-brewery-haus-pale-ale-31793/ since i was told it was easy and widely liked. (on a side note: I can only...