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what volume do most folks carb this too in the keg. I took a bit of it last night and chilled it and forced it in the soda stream... its got some serious potential. I ended up suing 2 lbs dark sugar and 1 pound light brown sugar and am so far happy with the results. Also has anyone tried...

Im going to try this, maybe tonight. just wondering when you say not peeled, did you put the whole thing including the pith through the processor and into the mash? thanks

i was reading through this and thinking damn, i wonder if they have co2 or beer gas. i had the same problem. i thought i was doing a good thing spending the extra on beer gas. problem is nitrogen is insoluble so doesnt carbonate your beer. Yes you can force carb with it but you need huge...

i picked up a couple of kits, a wheat and a cream ale both with the idea of adding fruit to them. I was thinking about maybe raspberry to half of the wheat and maybe appricot or peach or something else (open to suggestions) to the second half. I was also thinking about blue berry to half...

good to know, it surprises me because id think commercial breweries wouldnt use beer gas to carb and the pubs etc would to push it, but then again after this experience..... lol

likely this wont happen to many but i figured a quick thread for others may help. I was mistakenly trying to force carb, slow method using beer gas. It wouldnt work, i had checked everything, pressures, gauges, lines, leaks, fridge temps, everything. The thought never even crossed my mind and...

I went and got CO2, with in a day i could notice the difference, 4 days now and its sooooo much better. Thanks for all your help.

OK, so if it carbonates does it do so at the same psi as co2 or is there a different chart for it

Another question, if the gauge on the regulator reads 30 psi, should any gauge read 30psi (ie tire gauge etc) or should they be reading the 30 plus atmospheric. I think just 30 also but want to be sure. This thing has been frustrating the hell out of me so I want to be darn sure I'm...

I follow most of that math but am not sure I follow the last bit. If we are comparing chart to chart or reg pressure to reg pressure wouldn't I be applying 7.5 psi of co2 at 30 psi in a 75:25 mix? Regardless of sea level or other factors, the gauge is reading pressure applied to the keg...

soooooooo..... i may have figured this out. Im using beer gas, not C02 (possibly insert idiot here and bang head off wall) If i understand what i think i have figured out, beer gas is 25% c02, so basically at 30psi im really only carbing at around 7.5 psi C02 as nitrogen wont be...

i know the chart says i should be high but it doesnt seem to be getting there. i havent waited weeks but certainly days between adjustments. I wouldnt expect a full carb after a few days but id think id see a fair change?

for what its worth i started low at like 12 psi and have worked my way higher to try to attain a mouth feel and visible carbonation in the glass like a bottled beer.... just not getting there yet

Ive got a keg system set up, sanke.... there are no leaks for C02 My carbonation levels i am not happy with, my fridge is cold, like 32-34 f cold. Will this cause the beer to taste/feel flat? ive got the pressure cranked to 22psi and it still pours fine on about 12 feet of line. i get a nice...

Yeah this part doesnt make sense to me either as i dont seem to be losing pressure in the system. The lines are cold and in the fridge coiled above the kegs. I have a thermometer in the fridge with two probes and there can be 1 degree different between the bottom and the top of the keg, but i...

re flow control taps, what i have read is you still need the longer line set or it will foam? maybe im missing something there?

For the 1/3 pint, i agree if i am having multiple of the same keg, probably not a big deal, but i might just have one and then not again for a few days and to have semi flat beer all the time seems pointless. I thought about smaller lines, not sure on 1/8 inch. I may try that but im hoping to...

Hi all. I have my keg system set up and for now for simplicity i am just using 3/16 line 12 feet or so seems to keep my system balanced and poring well using picnic taps. the line is simply coiled ontop of the kegs in the fridge. I would prefer to get down to a 3-4 foot line if possible, or...

Just a regular fridge, full-size, probably 8 or 9 years old

i have one in there, digital with a thermometer probe, probe at bottom unit at top. Not sure i trust it as it changes so much. not a huge varience from top to bottom but large when you look different times.