Final level of carbonation doesn't care about the amount of headspace, but depending on the headspace geometry, the rate of carbonation may be affected. If you fill the beer higher than the constant diameter portion of the keg, the surface area of the beer which can absorb CO2 starts to rapidly diminish, and less area means a slower rate of CO2 absorption.
That makes sense. ThanksFinal level of carbonation doesn't care about the amount of headspace, but depending on the headspace geometry, the rate of carbonation may be affected. If you fill the beer higher than the constant diameter portion of the keg, the surface area of the beer which can absorb CO2 starts to rapidly diminish, and less area means a slower rate of CO2 absorption.
Brew on
That's an unusual size, what physical dimensions is it? It only looks about 3 inches long in the photo and max one inch wide.
It came with the kit from NB (see pic).
I reduced the beer from 20 PSI to serve, that was just the pressure I attempted to carbonate at.
I have found NB to be totally useless in getting help. I originally reached out to the after my first unsuccessful carbonation attempt, I followed their instructions to a T, and still had the same thing happen. They eventually told me they have found metal shards get stuck in the gasket(?) and this could contribute to it, but I haven't had a chance to check because there is still beer in there, (hence part of why i think a leak may be contributing to an inability for the CO2 to dissolve into the beer). Upon a second conversation the customer service was terrible. I'd rather have the keg collect dust than deal with them again (I've also had several other issues with the other two orders I have made so I am not impressed).
That’s a good idea. Not sure why I didn’t think of it.
Yeah. I drop it to apx 10 psi before serving.
Another good idea. It’s on a ball lock so maybe I’ll just connect it to my Keezer regulator and see.
Ha so you did
I have a little Ukeg or something. Same idea. 64oz beer, CO2 cartridge, no line length. I carefully decant carbed beer from keg into this, turn it to 10psi to carry to tennis, play (sorta) tennis, ****THEN I TURN THE FVCKER DOWN TO NOTHING PSI*** and serve.
It’s like the Hash. Drinkers with a run of problem (Google it. It’s amazing)
Thanks a lot. Those pics are great. It’s too bad if I have to replace equipment but reading online it sounds like you aren’t the only one with a leaky mini reg
Ha!
(i'm going to use that smiley as a joke for your foam issues....
Well it’s not quite the same but I do have one of these (apparently this is what happens when you forget the priming sugar in your wit and mistakingly double up by putting it in the by brown). I can’t even blame being new on this one
I have to admit, it got amusing my the third 22 oz bottle. Trying to catch the flow so we could actually drink it was an event all by itself. Sucked too, because this was actually decent beer!
I tried the slow crack on the cap. The foam just forced its way through. I didn't try the ice cold thing. They were closer to dark ale serving temps so maybe that helped the geizer really go. lol
Yup. It was only crushed a couple days before too. I didn't taste anything that would have hinted an infection. Prying the cap off slowly released some pressure but eventually it just started pushing its way through and overflowing. Didn't send the cap off, mind you I didn't wait to find out either. It was easier to catch in a bowl if I just let it soar. But that is interesting possibililty if it was an infection. It wasn't a particularly dark nut brown so I am guessing it would have left some room to detect. Everyone loved it. Well, the half of the beer we could actually catch
you don't have bratty kids, or a vengeful wife? shakin' them up in the morning either, right?
You're very lucky they didn't/don't explode on you, especially when touching them. You need to get that extra pressure out, it's only a matter of time until they'll go boom!!!
Haha no kids and the wife is nicer than I am.you don't have bratty kids, or a vengeful wife? shakin' them up in the morning either, right?
Yeah I know. After the initial 10 days at about 75 degrees, I store all my primed beer in their own cardboard boxes, in heavy duty storage bins, in a closet with nothing important. Once I discovered they were over primed I opened them all. I didn't want to take any chances. I wore safety glasses. I think it was from the double prime. I bottled them the same time as three other batches and the wit was flatter than some beer out of the fermenter. I figured that meant I mistakenly put the priming sugar for it into the nut brown. Makes sense given how explosive this beer was. There was no sign of infection as far as any of us have noticed. It fermented for roughly three weeks so I would be suprised if it hadn't finished fermenting.
