Hi guys im new here

[dj250r]

hello im new and this is my 1st post on this forum
im going to try to keg agian and want to do it right i have all the equipment ( i think) and have a batch almost ready to go in the kegs
I ahve done it once but just couldnt get the results i wanted
waht are the steps to do it right here is a pic of the equipment i have put together
thanks for any help you all can give

 

[olllllo]

First step is to use some puctuation and capitalization. It's really hard to read.

What were you not happy with and what are your questions?
Tell us about your euipment. Is that an old soda machine?

It looks like you have 2 secondary regulators. How many kegs (and type) do you have?

Here is a good place to start.

http://www.northernbrewer.com/documentation/Hi-Res/kegging-system.pdf

 

[dj250r]

Sorry for the miss spells and punctuation ( English not my best subject), but the point was expressed. none the less , great web site!!! thanks big time for that !! In
just the short time I'm understanding what pressures to use . ( I had know idea before I was just guessing)
the last and 1st beers that we kegged were a Hefeweizen and a type of Octoberfest beer
The Octoberfest beer poured great and tasted great but the Hefeweizen was real hard ( for me who knew nothing ) to pour with out foaming the whole glass up
in other words just keep getting foam . I was getting discouraged with the whole thing and was going to go back to bottles ,well now that I found this site ( forum)
I'm going to give it another go scene I have most of the equipment
the old soda vender is a 1960 bottle vendorlator. I have had it for years and used it for beer bottles but I got a wild hair and set it up to draft beer

thanks agian for the help
Dwayne

 

[olllllo]

Did the pdf help?

Easiest thing to do is force carbonate at 10 - 11 psi.
When you serve, purge the CO2 from your keg and set your pressure from 3-5 psi.
This technically isn't the correct way to do it but it will work most of the time and get you a result.

Once you got that under your belt, the real answer is to balance your system.
Hopefully an expert on that will chime in.

It looks like you have 2 secondary regs? What are they set at?

 

[olllllo]

I should add that temperature plays a role in this. You're going to have to know the temp that soda machine can achieve and if you have control over that.

 

[Brewtopia]

That looks like an awful long beer line. I doubt 3-5 lbs serving pressure on those regs is going to be enough. I have 5 ft. lines and run my regs at 10-12 lbs. olllllo is right though, you need to purge the keg pressure then set your regulator 'til the beer pours smoothly.

 

[olllllo]

That looks like an awful long beer line. I doubt 3-5 lbs serving pressure on those regs is going to be enough. I have 5 ft. lines and run my regs at 10-12 lbs.

Good call on that. Not sure how I missed seeing all that beer line.

 

[dj250r]

Its a great pdf file and it explains alot
also yes there are two seprate regs. that I can run off the co2 bottle
i think the pressure was set at 10 to 15 lbs.
at the time I had kegs set up
the other thing i was wondering ? whats better forcing co2 into the wart or adding the suger and waiting 2 weeks ?
Dwayne

 

[olllllo]

Its a great pdf file and it explains alot
also yes there are two seprate regs. that I can run off the co2 bottle
i think the pressure was set at 10 to 15 lbs.
at the time I had kegs set up
the other thing i was wondering ? whats better forcing co2 into the wart or adding the suger and waiting 2 weeks ?
Dwayne

Force carbing is the way to go, because it is less risky as far as infection and it will not introduce any more sediment to your beer.

That said, I will ocasionally naturally carb a beer.

Many will tell you, myself included, that you should follow the 1-2-3 rule when it comes to brewing.

1 week in the primary
2 in the secondary
3 weeks conditioning (this is whether you force carb or not.)

In other words, just because you can carb a beer in a few days, doesn't mean that it's done aging.

 

[dj250r]

ok I have 1 week fermenting then i racked it for the second
I just kegged it and now its at 30 psi I will leave it for 24 hrs and bleed the pressure off and let it age one more week

now the directions for this beer 1 week ferment 2nd week ( clarify if you wanted a clearer looking beer) then bottle and let set for a week then enjoy so from the brew pot to the end of 3 weeks your drinking
oh yea I don't know if any of you guys sample the beer before you bottle or keg I have done it on every batch and it has been a fairly good indacater on how the beer will turn out .
this one seems to be real tasty :cross:
Dwayne