Actual CO2 pressure

[Knucklesbrew]

Ok 2 questions actually...

1) And this may be dumb but, I am carb'ing my Vanilla Cream Ale at 10 PSI.....I just want to make sure that I want my gauge to read 10 PSI with CO2 going in to the keg and not prior. If I put it at 10 PSI and open the valve to let CO2 in to the keg, it drops down to about 4. If I up the CO2 to 10 PSI with valve open and close the valve it jumps up to 15 PSI. I just want to make sure that I want 10 PSI going in to the keg (with valve open).

2) I can taste some green apple flavor in the beer when taking a sample. Should I let it sit in the keg at 35* or stop carb'ing it, take it out and let it sit at room temp to get the green apple flavor cleared.

Thanks for any and all help!

 

[eluterio]

Ok 2 questions actually...

1) And this may be dumb but, I am carb'ing my Vanilla Cream Ale at 10 PSI.....I just want to make sure that I want my gauge to read 10 PSI with CO2 going in to the keg and not prior. If I put it at 10 PSI and open the valve to let CO2 in to the keg, it drops down to about 4. If I up the CO2 to 10 PSI with valve open and close the valve it jumps up to 15 PSI. I just want to make sure that I want 10 PSI going in to the keg (with valve open).

2) I can taste some green apple flavor in the beer when taking a sample. Should I let it sit in the keg at 35* or stop carb'ing it, take it out and let it sit at room temp to get the green apple flavor cleared.

Thanks for any and all help!

Answerish to 1) Depending on the temp of the solution will change how much CO2 will absorb into it. If your want to carbonate at proper carbonation levels for a cream ale are about 2.6. If you want something that is bubbly you need to push about 10 which you are at when you have the valve closed. Push more CO2 to reach 10 PSI. This is telling you that 10PSI is going into solution. Dont read too much into it when you close it and it jumps to 15.

Answerish to 2) Just let it sit lagering like it is.

 

[outside92129]

1) CO2 - do your first method, once the keg fully carbs up it'll equalize at 10psi.

2) Aging/carbing - there are folks on both sides. Some carb before aging, others do the opposite (perhaps to let the residual yeasties live in a less harsh environment?). No need to keep cold tho and waste fridge space.