Force-carbonation troubleshooting

[smithwicksman]

Hi all,
My home brew has been in a Cornelius keg for a week with no priming sugar, refrigerated, over which it was connected to a 12 psi CO2 tank. I disconnected the CO2 a couple times a day and shook the keg to try to force-carbonate, but after tapping the keg yesterday the beer is completely flat. I am pretty sure the seal on the keg is tight, as no beer exited and the CO2 meter is at 12.

How can I get the beer carbonated? I have heard I should use a higher psi (such as 30) when force carbonating. I would prefer methods that are quicker than slower https://cdn.homebrewtalk.com/images/smilies/buck.gif
Thanks,
Smithwicksman

 

[Suthrncomfrt1884]

Don't force carbonate with the 30psi method. In my opinion, it's a dumb process. I've always been much happier with the carb levels and taste of my beer when I use the process you're already using. You've got a leak in your keg somewhere. Your gauge won't measure what's in the keg, it measures the pressure that's being released out of the tank.

Did you get a good seal when you seated the lid?

 

[dontman]

If you had a leak in the keg you would have an empty tank after a full week of seepage.

Did you pull the pressure release valve to ensure that there was pressure in the keg? If you have enough pressure to push beer out of the tap then you have enough pressure to carb provided, of course, that the contents of the keg are at serving temps. i.e. <45 degrees. If your keg is at room temp then you need to adjust the psi up to compensate.

For example to get a standard carb level, 2.0 vols, in a 70 degree keg you need to set psi to ~21. At 45 degrees you only need ~10 psi to get the exact same carb level.

 

[smithwicksman]

Thanks for the responses.
I'm fairly sure there is no leak because the beer doesn't leak at all when i flip the keg up, the quick-release on the Corny keg lets out air, showing it's pressurized, and the beer flows quickly to the tap.

What would I need to do to re-force carbonate the beer? Could I release what is currently in the keg (through the quick-release valve- and just add the CO2 again? The beer is at around 39 degrees F, so I suppose I could just go to ~10 psi? Should I then shake it up again?
Thanks all

 

[JesseRC]

I would not shake it. That is completely unreliable.

Are you leaving the co2 hooked up or just in spurts. It has to be hooked up at all time in order for it to carb. Either hook it up at 10-12 psi serviing pressure and in 5 -10 days it will be carbed. Or set it to 30 psi for 48 hours then remove gas line, bleed pressure on keg and set to serving pressure 10-12 psi and should be good to go by day 4. DO NOT Shake during any of these methods. You will get overcarbonation and then start a "why is every pour foam" thread.

 

[smithwicksman]

I have left the CO2 hooked up the entire time and it still hasn't carbonated much. I won't shake the keg, but maybe I'll try the 30 psi method and bleed the pressure down.

 

[iamopie2]

This isnt the preferred method but you can use the 30psi way to get it going.

Turn up the regulator to 30psi, lay the keg down and slowly roll it for 10 minutes. Stand it up, release the pressure, put the regulator back down to 12psi and let it settle for a day.

Again, not preferred and most dont like it, but it will work

 

[cercueil]

Here is a great post from Bobby_M

https://www.homebrewtalk.com/f35/keg-force-carbing-methods-illustrated-73328/

He explains the different methods of carbing beer in cornie kegs.

 

[smithwicksman]

Wow, that's a fantastic post by Bobby_M, thanks cercueil!!!