pjwalen
Member
I know these two combined topics have been covered, but I am looking for a very specific detail for a project I am working on.
I would like to age a beer in a corny keg. I know this is done frequently with great success by other brewers, but I would like to both keep this keg out of the refrigerator, and carbonate it at the same time. Here are the details.
Brew my beer, ferment it in a primary for a week, condition it in a secondary vessel for 2 weeks, then keg the beer.
At this point the beer will be cellared (in a corny keg) at 60 degrees for 2 weeks, ideally under pressure to achieve 2.6 volumes of carbonation. So the regulator will be set to 24.5 PSI (give or take).
At the end of ageing, I will want to chill the beer to 40 degrees, with the regulator set to 13 PSI. Once it is chilled, will the keg still have 2.6 volumes of carbonation, or will the change in temperature lower the vols in the beer? I guess, ultimately, will I still be going through a 3-7 days of carbonating, or will it be exactly the volumes I want the moment it is chilled?
This question applies to bottles as well, can I force carb at 60 degrees, then use a counter-pressure filler to transfer to some bottles, cap, chill, then open a bottle with a perfect 2.6 volumes?
Either way, someone please blind me with science.
Thanks,
Patrick
I would like to age a beer in a corny keg. I know this is done frequently with great success by other brewers, but I would like to both keep this keg out of the refrigerator, and carbonate it at the same time. Here are the details.
Brew my beer, ferment it in a primary for a week, condition it in a secondary vessel for 2 weeks, then keg the beer.
At this point the beer will be cellared (in a corny keg) at 60 degrees for 2 weeks, ideally under pressure to achieve 2.6 volumes of carbonation. So the regulator will be set to 24.5 PSI (give or take).
At the end of ageing, I will want to chill the beer to 40 degrees, with the regulator set to 13 PSI. Once it is chilled, will the keg still have 2.6 volumes of carbonation, or will the change in temperature lower the vols in the beer? I guess, ultimately, will I still be going through a 3-7 days of carbonating, or will it be exactly the volumes I want the moment it is chilled?
This question applies to bottles as well, can I force carb at 60 degrees, then use a counter-pressure filler to transfer to some bottles, cap, chill, then open a bottle with a perfect 2.6 volumes?
Either way, someone please blind me with science.
Thanks,
Patrick