Hi,
There are a lot of threads and articles about kegging, but I didn't find the information about this:
How much CO2 is consumed during the force carbonation?
I am asking, because I kegged two corny kegs for the first time and this weekend, they will be consumed on friend's birthday party.
These kegs have been naturaly carbonated for 15 days and tomorrow, I will take them to a friend, where we will put them into the fridge, where they will be chilled for Saturday's party.
But because it was my first kegging experience and two week couldn't be probably enough for natural carbonation, I am worried about the result, when we will take a sample tomorrow. So I need to expect flat beer which I will need to force carbonate in the fridge during the next 3 days.
And I have only 3 lbs gas bottle, which I used a little bit for learning and for kegging of these two kegs. So here are some questions, if I will realize tomorrow that beer is flat or carbonation is low:
1. Can I force carbonate the beer when it was naturaly carbonated and result is flat or low carb?
2. How can I compute force carbonation if the beer will be little carbed naturally?
3. Will 3lbs (now probably little less) bottle be enough for force carbing two corny kegs and also for dispensing all the beer out of the kegs?
4. What method do you suggest in this case? Leave it in the fridge under some psi pressure until Saturday, or do the fast (15 min rolling) method on the Saturday before serving?
Thanks a lot for your help and wish me luck with my first draft beer for a lot of people
There are a lot of threads and articles about kegging, but I didn't find the information about this:
How much CO2 is consumed during the force carbonation?
I am asking, because I kegged two corny kegs for the first time and this weekend, they will be consumed on friend's birthday party.
These kegs have been naturaly carbonated for 15 days and tomorrow, I will take them to a friend, where we will put them into the fridge, where they will be chilled for Saturday's party.
But because it was my first kegging experience and two week couldn't be probably enough for natural carbonation, I am worried about the result, when we will take a sample tomorrow. So I need to expect flat beer which I will need to force carbonate in the fridge during the next 3 days.
And I have only 3 lbs gas bottle, which I used a little bit for learning and for kegging of these two kegs. So here are some questions, if I will realize tomorrow that beer is flat or carbonation is low:
1. Can I force carbonate the beer when it was naturaly carbonated and result is flat or low carb?
2. How can I compute force carbonation if the beer will be little carbed naturally?
3. Will 3lbs (now probably little less) bottle be enough for force carbing two corny kegs and also for dispensing all the beer out of the kegs?
4. What method do you suggest in this case? Leave it in the fridge under some psi pressure until Saturday, or do the fast (15 min rolling) method on the Saturday before serving?
Thanks a lot for your help and wish me luck with my first draft beer for a lot of people