Carbination, foaming and picnic taps.

[mlyday]

I got a dual keg system from midwest supplies for christmas, kegs up a red I had made around halloween and did the set at forget method of carbing at 16-19 psi. When it was carbed, I dropped the pressure down to 2-3 psi, bled the pressure in the keg, got half a glass of foam, then it poured ok. A couple of days later I pour another and its fairly flat, Im assuming from the only 2-3 psi on the tank. So lately I turn the c02 of purge the keg, set the psi to pouring pressure, when Im done crank it back to 15 psi. This is getting old fast. Fridge is at 38-39 degrees. I think the premade picnic taps are 5 ft, maybe 6.

Is there a pressure that will keep the keg carbed, but not give me a big glass-o-foam.

 

[Yooper]

I got a dual keg system from midwest supplies for christmas, kegs up a red I had made around halloween and did the set at forget method of carbing at 16-19 psi. When it was carbed, I dropped the pressure down to 2-3 psi, bled the pressure in the keg, got half a glass of foam, then it poured ok. A couple of days later I pour another and its fairly flat, Im assuming from the only 2-3 psi on the tank. So lately I turn the c02 of purge the keg, set the psi to pouring pressure, when Im done crank it back to 15 psi. This is getting old fast. Fridge is at 38-39 degrees. I think the premade picnic taps are 5 ft, maybe 6.

Is there a pressure that will keep the keg carbed, but not give me a big glass-o-foam.

At 39 degrees, 11 psi should work. At 38 degrees, 10 psi should work. Ideally, you'd have longer lines so you wouldn't have foaming. You may have problems with overcarbed beer, since it's been at 15 psi.

 

[mlyday]

If bleed it pressure off then set it at 10, and do that every few days shouldnt it settle into 10psi at some point.

 

[Yooper]

If bleed it pressure off then set it at 10, and do that every few days shouldnt it settle into 10psi at some point.

Yes, it should.

 

[Flomaster]

from what I gather you over carbed your beer at 16 PSI then dropped it down to 2-3 psi thus letting it go flat. just set it at 10-12 and forget about it no need to keep changing the psi on the tank.

-=Jason=-

 

[Bobby_M]

If a beer is fully carbed to a 16psi equilibrium, even pulling the dump to vent the entire headspace wouldn't cause it to go flat. At most it would bring the carbonation down to a 13-14psi equilibrium. Of course, we'd only know the exact volumes if the temp is stated.

 

[DustBow]

When using the true "set it and forget it" method, you really shouldn't have to adjust your PSI at all, right? Set the PSI to the number you want, let the keg carb for 1-3 weeks, then keep it at the same pressure for serving. Correct?

 

[wildwest450]

When using the true "set it and forget it" method, you really shouldn't have to adjust your PSI at all, right? Set the PSI to the number you want, let the keg carb for 1-3 weeks, then keep it at the same pressure for serving. Correct?

Correct.


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[mlyday]

Well Im new at this and jumped the gun before doing my home work. Im going to try to bring it down to 10 or so, bleed it a few times over the next week and see what I get. The good this is the beer tastes good no matter how much or little its been carbed. Ive done a bunch of reading and found some calculators, and understand the science behind it a little more.

Is it better to originally carb it in the fridge or do it outside then drop the psi to what would be needed to keep the same c02 volumes.

 

[DustBow]

Always carb cold beer, it absorbs the CO2 much easier - you really have to crank it up for long periods of time to carb at room temp

 

[wildwest450]

Be patient, overcarbed beer won't fix itself quickly, it takes days.


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