Help new kegging issue

[pbfl81]

just set up my new keg system from northern brewer and can hear a gas leak from the grey disconnect tap. It’s coming from where I put an arrow on the pic. If I put my finger over it I hear a squeal noise.

Should I call northern brewer or is there something I can do. It only appears to hiss when I hit around 30psi

 

[Yooper]

Is it maybe loose? Can you grab a flat head screwdriver and tighten it if it is?

 

[pbfl81]

Wow I didn’t know you could tighten them. Thanks.

 

[PlexVector]

Wow I didn’t know you could tighten them. Thanks.

It's also where you unscrew to clean and sanitize.

 

[pbfl81]

I sanitized them but I didn’t unscrew an take them apart, mainly because I didn’t know that you could

 

[pbfl81]

I force carbonated the keg to 30psi, its been 24 hours. I plan on leaving it at 30psi for another 24hours.

Do i need to burp the keg before i bring the pressure down to serving pressure?
If i do this can anyone explain why? thanks

 

[day_trippr]

If the keg is chilled already, 48 hours at 30 psi may be 24 hours too many.
You release the head pressure to avoid launching beer out of the faucet...

Cheers!

 

[pbfl81]

Thanks for the reply and help day trippr

My reason for force carbing it for 48 hours from Wednesday night was i need it ready preferably Saturday night. I intended to force carb at 30psi and 40 degrees, and then drop down to 12psi on Friday night.

this is my first keg so any help or understanding is appreciated

 

[day_trippr]

Hopefully someone who routinely does the "burst carbing" thing (I don't) will chime in, but 48 hours at 40°F and 30 psi seems too long from my recollections of attempts that went a bit awry and needed to be de-carbed down to snuff...

Cheers!

 

[doug293cz]

Hopefully someone who routinely does the "burst carbing" thing (I don't) will chime in, but 48 hours at 40°F and 30 psi seems too long from my recollections of attempts that went a bit awry and needed to be de-carbed down to snuff...

Cheers!

Yeah, 48 hrs for beer that starts chilled is probably too much. I go 36 hrs at 30 psi when I start chilled.

Brew on

 

[Rob2010SS]

I always do burst carbonation. I usually stick to the numbers that brulosophy posted. I haven't ran into over carbing with these numbers. I think 48 hours at 30 is too long. Id probably go 30 hours myself and snag a sample and see how it goes.

 

[SEndorf]

Did you cold crash prior to kegging? Big difference. Gassing warm beer takes a lot of CO2 and a lot of time. I always keg my beer at serving temp, carb it at 20 psi for 3 days, then reduce to serving psi (7-10) and burp the keg.

 

[Rob2010SS]

Did you cold crash prior to kegging? Big difference. Gassing warm beer takes a lot of CO2 and a lot of time. I always keg my beer at serving temp, carb it at 20 psi for 3 days, then reduce to serving psi (7-10) and burp the keg.

Not sure if you mean me or the OP. I cold crash mine to another 35*F before kegging

 

[SEndorf]

Not sure if you mean me or the OP. I cold crash mine to another 35*F before kegging

Not you Rob! The OP.
His first keg. You got this down..