beervoid
Hophead & Pellet Rubber
Hello everyone, I'm trying to understand something and maybe the science wizards over here can help.
I spund my kegs which I ferment in at the end of fermentation to approx. 5psi for some residual natural carbonation.
Before cold crashing I pressurize the keg to 30psi and disconnect the gas. I then continue to crash to 1c.
The next day the pressure will have dropped to about 20psi for bigger beers and 12-15psi for smaller beers. (I'm guessing this is cause bigger beers are thicker so carbonation takes longer)
After the crash to 1c in approx. 24h I continue and transfer to the serving keg. I pressurize it to 30psi and disconnect the gas.
Now here is where it becomes strange for me.
I check the keg pressure every day to see how much co2 has absorbed into the beer and I can see the pressure going down. This goes very slowly though.
I'm now about 10 days in the pressure on the keg is a stable 22psi since the last few days. (the keg is almost filled to the brim)
If I sample the beer there is not much carbonation.
The kegs are stored at 2c, so if the pressure doesnt drop anymore I would expect the kegs to be overcarbonated (aim is 2.3 volumes so around 12psi at this temp)
Can someone explain to me what might be going on?
Is the carbonation just going very very slow?
Does headspace in the keg matter for the speed of co2 absorption?
Thanks alot!
I spund my kegs which I ferment in at the end of fermentation to approx. 5psi for some residual natural carbonation.
Before cold crashing I pressurize the keg to 30psi and disconnect the gas. I then continue to crash to 1c.
The next day the pressure will have dropped to about 20psi for bigger beers and 12-15psi for smaller beers. (I'm guessing this is cause bigger beers are thicker so carbonation takes longer)
After the crash to 1c in approx. 24h I continue and transfer to the serving keg. I pressurize it to 30psi and disconnect the gas.
Now here is where it becomes strange for me.
I check the keg pressure every day to see how much co2 has absorbed into the beer and I can see the pressure going down. This goes very slowly though.
I'm now about 10 days in the pressure on the keg is a stable 22psi since the last few days. (the keg is almost filled to the brim)
If I sample the beer there is not much carbonation.
The kegs are stored at 2c, so if the pressure doesnt drop anymore I would expect the kegs to be overcarbonated (aim is 2.3 volumes so around 12psi at this temp)
Can someone explain to me what might be going on?
Is the carbonation just going very very slow?
Does headspace in the keg matter for the speed of co2 absorption?
Thanks alot!