Carbonation problems.

[chgambler99]

I'm sure this topic has been seen on here many times but I couldn't find an answer that would point directly to what was wrong so I'm here to get y'all's expert advice. I've brewed an Irish stout from a coppers kit and all went well. Fermented for 10 days, secondary for 7 then kegged. Now I saw many different ways to carb in a keg so I went with, pressure up to 20 for three days then reduced to 8 for four days then I tried it and it was flat! Left it for another couple of days still flat any suggestions?

 

[CBMbrewer]

I would check this out
http://www.kegerators.com/carbonation-table.php

You should have some carb at this point though. It won't be fully carbed but not completely flat. Fill a spray bottle with soapy water and spray the connections on the regulator and co2 tank. If you see some bubbles reapply some teflone tape and tighten up any clamps. I would also check the poppets in the keg. Depressurize and take out the In and Out posts and check all of the poppets and o-rings. If it's a new keg, go ahead and replace all of the o-rings and maybe even the poppets. Also make sure you have a good seal on the lid itself. Sometimes they don't set properly. I turn the pressure up to about 20 while I'm putting on the lid. Once its in place the pressure will help to seal it, so pull up on it until it sets in place.

 

[duboman]

Definitely refer to the provided table as you might not have the right PSI set for the temperature you have the keg at. Beer at different temperatures absorbs different levels of CO2 at different rates

 

[chgambler99]

I went through the keg prior to filling I don't have any leaks and set them temp on my keezer at 35 then set it to the pressures described above. According to the chart it should set it to 6 psi but for how long and 4 is my dispensing psi so doesn't that sound low?

 

[duboman]

You are currently at only 2.2 vols of CO2 which is pretty low. Most people shoot for around 2.5 +/-. This would put your setting more like 10-12 psi.