Blichmann QuickCarb

[Fixerman]

Has anyone used the Blichmann QuickCarb with cider? I just used one for the first time. My corny keg was chilled to 34 degrees but I had to take it out of the fridge to carb. I had it wrapped to help keep it cold, but with my basement at 70 degrees, I suspect it warmed up more than I thought. After around 18 mins when the cider started running clear I purged the keg just a bit a couple of times (less than a second); that helped get things started again but before long it ran clear again. I increased the pressure a couple of PSI. After 30 mins when it started running clear I disconnected it and tested the cider. It wasn't anywhere near the carbonation I had targeted. I repeated this process a couple of times and eventually wound up over-carbing. Any tips out there? So far one thing I learned is that you have to increase the pressure by a couple of PSI more than the chart says.

On a related note, has anyone bottled their cider after using the QuickCarb? Were you able to bottle immediately after carbonating or did you let it sit for a period of time?

 

[jdauria]

Have not used the QuickCarb with a cider, but my understanding is you need to set your PSI based on the beer/cider temp and your desired volumes of CO2 and should always add 1-2 PSI more than the chart says. My assumption as you say you suspect, the increased temps threw off the carbonation levels. Usually I do an hour for beer, purging the keg at 30 minutes to get bubbles to form again. Is the beer 100% carbonated after that hour, no...it's maybe 90% of the way there. I like to give it another 24-48 hours on gas afterwards to get it the rest of the way.

I mean if you look at a carbonation chart at 34F you need only 6 PSI for 2.18V, just picking a random volume level. But for every degree your cider warmed up, that 6 PSI level is going to give you a lower and lower level of volume. If there a reason you could not do it in the fridge or fermenter you had it in and just have the the power wire sticking out of the fridge? If it's impossible, consider getting a neorprene keg wrap to help keep the temp rise in moderation and maybe shoot for a PSI level based on a higher temp, where you know it will warm some during the time in takes to carbonate it.

 

[Fixerman]

If there a reason you could not do it in the fridge or fermenter you had it in and just have the the power wire sticking out of the fridge? If it's impossible, consider getting a neorprene keg wrap

Thanks for the reply. Helpful information. My mini-fridge has room for my keg and CO2 bottle. Would be tight but I might be able to squeeze the carbonator in there too. Only downside is I would have to repeatedly open it to look and see if the line has stopped foaming. Seems like it's worth a try. I was also thinking about laying the keg down in a cooler filled with ice while carbing. Or like you said, a neoprene sleeve would help.

 

[slanderkin]

Thanks for the reply. Helpful information. My mini-fridge has room for my keg and CO2 bottle. Would be tight but I might be able to squeeze the carbonator in there too. Only downside is I would have to repeatedly open it to look and see if the line has stopped foaming. Seems like it's worth a try. I was also thinking about laying the keg down in a cooler filled with ice while carbing. Or like you said, a neoprene sleeve would help.

I've used the quickcarb for cider a few times before but I'm still nailing it down. I'm normally undercarbed. I don't purge the keg or do another try a day later so that might be my issue. I have a similar problem to you with cool space. I normally keep the keg and tank in the mini fridge and just keep the equipment outside of it. My thought is this shouldn't be too much of an issue with heating it up since it's only out of the fridge for a bit.

 

[Maylar]

I use a 1.6 gallon mini keg for my ciders, inside a small fridge with the tank external.

I have a gas line (not visible here) with a liquid line connector on it. At kegging time I start with about 25 psi to the liquid tap at room temp, and shake the keg until the gas is absorbed (you can hear it). Then shut off the CO2 and purge the keg of air. Repeat 8 times. Let it sit overnight at 25 psi room temp. Then drop pressure to 12-13 psi (2.5 vols) and put the keg in the fridge. Cider doesn't foam much so no fancy beer lines needed. I just use a picnic tap for serving (gonna install a real tap someday). For bottling, a standard bottling wand fits right into the picnic tap. Turn pressure down to 2 psi and fill bottles. Easy peasy.

 

[Fixerman]

Thanks, slanderkin and Maylar. I appreciate the replies.