Does CO2 tank stay connected to keg when force carbonating?

[jrc64]

Rack beer to keg and set psi to 30, and put in fridge. Question, does co2 tank stay connected OR do I put 30 psi on the keg and disconnect co2 tank?

 

[AnOldUR]

... does co2 tank stay connected...?

Yes

...do I put 30 psi on the keg and disconnect co2 tank?

No



Set at serving pressure and keep connected until beer is gone.

 

[E_Marquez]

Rack beer to keg and set psi to 30, and put in fridge. Question, does co2 tank stay connected OR do I put 30 psi on the keg and disconnect co2 tank?

Yes
No
Kind of
Depends on who you ask.

If 20 folks respond here to your post, you'll get 21 answers (as one will post again later and say something different)

So YES, the CO2 stays connected while your carbing your beer.

Yes, some will do :burst" carbing, or increased starting pressure for a short time, then purge the keg and set to serving pressure for some more time.

And some set to serving pressure, and leave it for a time..

notice I mentioned no times periods? Thats because if you search here, you'll find as many different recommendations as you will search results.

Some common themes.. Beer cold while carbing (but some will say otherwise)
If your burst carb, it's in the 30-40 psi and for 24 hours or so.. then purge, and reset pressure to serving pressure (which is another 10 dozen different answers)
You'll find folks that say they make great beer, carbed well in 30 min to a day.. using pressurize, shake, roll, sit on co2 method...

Best suggestion I think..... pick one method you see common threads to, try it and see if it works for you, your keg set up, and then adjust from there.

I overcarbed my first kegged batch, and served it under cold.. all of which caused foamy beer.

I've adjusted for the two kegs in the keezer now.. and have each tap set on a different line length to prove or disprove beer line length needs suggestions...

In fact...... Im about to got clear the beer lines of starsan, and draw a pint.
.

 

[jrc64]

Yes
No
Kind of
Depends on who you ask.

If 20 folks respond here to your post, you'll get 21 answers (as one will post again later and say something different)

So YES, the CO2 stays connected while your carbing your beer.

Yes, some will do :burst" carbing, or increased starting pressure for a short time, then purge the keg and set to serving pressure for some more time.

And some set to serving pressure, and leave it for a time..

notice I mentioned no times periods? Thats because if you search here, you'll find as many different recommendations as you will search results.

Some common themes.. Beer cold while carbing (but some will say otherwise)
If your burst carb, it's in the 30-40 psi and for 24 hours or so.. then purge, and reset pressure to serving pressure (which is another 10 dozen different answers)
You'll find folks that say they make great beer, carbed well in 30 min to a day.. using pressurize, shake, roll, sit on co2 method...

Best suggestion I think..... pick one method you see common threads to, try it and see if it works for you, your keg set up, and then adjust from there.

I overcarbed my first kegged batch, and served it under cold.. all of which caused foamy beer.

I've adjusted for the two kegs in the keezer now.. and have each tap set on a different line length to prove or disprove beer line length needs suggestions...

In fact...... Im about to got clear the beer lines of starsan, and draw a pint.
.

Thanks for your help. I'm going try 24 hours at 30 psi. completely purge, then set at 9-10 psi for 4-5 days. I'm hoping I should be good. Oh, do I purge again before serving?

 

[BigFloyd]

Oh, do I purge again before serving?

Nope.

 

[Yooper]

Thanks for your help. I'm going try 24 hours at 30 psi. completely purge, then set at 9-10 psi for 4-5 days. I'm hoping I should be good. Oh, do I purge again before serving?

No. If you want to have it at 10 psi, then it should stay at 10 psi.

Carbonation is temperature and pressure dependent. For example, my fridge is at 40 degrees. 12 psi carbs my beer perfectly. If I went with 9 psi, my beer would be undercarbed.

here is a carbonation table so you can see where you want to be based on your kegerator's temperature: http://www.kegerators.com/carbonation-table.php

 

[E_Marquez]

No. If you want to have it at 10 psi, then it should stay at 10 psi.

Carbonation is temperature and pressure dependent. For example, my fridge is at 40 degrees. 12 psi carbs my beer perfectly. If I went with 9 psi, my beer would be undercarbed.

here is a carbonation table so you can see where you want to be based on your kegerator's temperature: http://www.kegerators.com/carbonation-table.php

I too am carbing / serving at 12 psi


The question (and dozens of "right" answers to follow) is, if set at serving pressure and wait process is used for carbing a keg of beer.. how long and at what temp does one wait?
A search of this site gets results from 2 days to 3 weeks at a serving temp or room temp, or somewhere in between .

All I know at this point is, Fresh, flat 5 gal keg of beer cooled to 36 deg f, pressurized to 30 psi for 20 some odd hours, then purged, and set at 12 psi for 4 days.... = GREAT tasting and perfectly carbed beer to my desires, with my set up, my beers, my taste buds.

 

[Yooper]

I too am serving at 12 psi

The question (and dozens of "right" answers to follow) is, if set at serving pressure and wait process is used for carbing a keg of beer.. how long and at what temp does one wait?

A search of this site gets results from 2 days to 3 weeks at a serving temp.

Realistically, it's about 10-14 days to carb up at serving temperature.

 

[AnOldUR]

If you set your pressure for the proper volumes for the style at room temperature it will carbonate a little faster than at serving temperature. The trade off is that it will then take some time to chill and stabilize.

 

[Bobby_M]

The reason there are so many opinions on carbing process is that everyone's goals are different. Some want to drink their latest batch as fast as possible due to pipeline shortages and others want consistent results with less fiddling. I normally can't pull off a burst carb because I get distracted easily and would end up leaving the keg at 30psi for four days by mistake.

 

[bobeer]

I think it's cool to read about all the different methods of kegging. Like what Bobby M said, everyone's motives are different. Maybe you normally have a system to how to keg but then some friends come over and kill your keg and you need another one stat! You'll have to boost carb instead of your normal method so it's nice to know how to preform the different ways to force carbonate your brew.

As for me? First kegged batch here tonight and I'm following brewing tv's old how-to on kegging beer. Dawson said 30 psi for 2-3 days, purge and set at serving temp, and pull away. If your beer isn't to where you want it, reset to 30 psi, and let it sit for another day.
Just like back when I learned to bottle, I'll probably try it early, at 24 hours or so, just to note the changes in the beer. If it's where I want it, and I dig the taste, I'll lower it to 10 or so psi and let it sit for another day then have at it.

 

[BWE]

I think I just posted this today somewhere. Right after I keg I put 50psi on mine and pop it in the keezer. No shaking or anything like that. Let it sit for about 20-24 hours and purge. Set your regulator to a little higher than serving and try a glass. You'll be plesently surprised. I've had consistent results like this.