Sturg78
Member
- Joined
- Nov 17, 2013
- Messages
- 22
- Reaction score
- 1
Hello all, I am having trouble getting some info straight regarding keg carbing with CO2:
- I had a low efficiency coming off my mash so boiled down to the range I was looking for. I was left with ~4 gal of goodness to keg in a 5 gal corny. How much does head space effect the pressure I need to put into the keg?
- I have a small competition I am entering my beer into in about 9 days. I had to wait until today to carb the keg as the mini fridge I bought for it took it's sweet time to arrive. If I throw the keg in tomorrow (8 days until competition), what would the best method of carbing be for that amount of time?
- Other then pouring a glass and tasting the beer, are there other indications that the beer has been over carbonated? I am worried about shaking the keg to help carb the beer as I am unsure about how easy it is to overcarb
- If all goes well and I have a nicely carbonated beer come next sat (5/31), how do I go about serving the beer outside of the mini-fridge? I assume taking a keg from 45 deg in the fridge to 77 deg in the sun and dropping the psi to serving pressure would cause a lot of foam. Do I just drop the keg in ice and purge the keg as necessary?
- A question for the future, I intend to convert this mini-fridge into a kegerator. Once the lines are all clean, is there any risk of infection traveling back into the keg? I don't understand how, after the first pour, the beer in the line doesn't get infected or oxidized. Is it overkill to pour out whats left in the lines between beers?
I have had a few of these multiple question posts and this community has been killer answering the questions I have had. Thanks all for the time you have used answering my newbie questions
- I had a low efficiency coming off my mash so boiled down to the range I was looking for. I was left with ~4 gal of goodness to keg in a 5 gal corny. How much does head space effect the pressure I need to put into the keg?
- I have a small competition I am entering my beer into in about 9 days. I had to wait until today to carb the keg as the mini fridge I bought for it took it's sweet time to arrive. If I throw the keg in tomorrow (8 days until competition), what would the best method of carbing be for that amount of time?
- Other then pouring a glass and tasting the beer, are there other indications that the beer has been over carbonated? I am worried about shaking the keg to help carb the beer as I am unsure about how easy it is to overcarb
- If all goes well and I have a nicely carbonated beer come next sat (5/31), how do I go about serving the beer outside of the mini-fridge? I assume taking a keg from 45 deg in the fridge to 77 deg in the sun and dropping the psi to serving pressure would cause a lot of foam. Do I just drop the keg in ice and purge the keg as necessary?
- A question for the future, I intend to convert this mini-fridge into a kegerator. Once the lines are all clean, is there any risk of infection traveling back into the keg? I don't understand how, after the first pour, the beer in the line doesn't get infected or oxidized. Is it overkill to pour out whats left in the lines between beers?
I have had a few of these multiple question posts and this community has been killer answering the questions I have had. Thanks all for the time you have used answering my newbie questions