how many ounces of co2 for a 5 gallon corny?

[bracconiere]

if i burst carb with my tank and reg on a scale that's acurate to the nearest 0.1 ounce.....set the reg to 50 psi and shake it for a bit, how much co2 by weight should i shake until goes into it? for a lightly carbed say 8 psi serving pressure?


(damn i feel like i should have to pay people to ask crap like this! )

edit: in fact i'll tip $5 if i get a good answer, and you have paypal.....seriously!

 

[yoop89]

I dont know if its this simple but assuming 2.1 volumes of co2 (40°F @ 8 psi) that works out to 2.6 ozs according to this calculator. Assuming the internet is always right of course

https://www.aqua-calc.com/calculate/volume-to-weight

 

[yoop89]

Forgot that there should already be about 1 vol of CO2 in your beer so it really should only be about half that weight.

 

[bracconiere]

THANKS! now i can burst carb at max pressure for the kegs which i believe is 80 psi! not such a work out!

(and i'm still serious about the tip! lol)

 

[bracconiere]

really?

 

[bracconiere]

oh is that sea level? i live at 4500ft? so there's 2psi less air pressure......lol


(yeah i go up a pant size too because of it!)

 

[bracconiere]

welp, i'm going to be kegging my latest batch.....so 70 psi shake it till the tank goes down an ounce and a half?

 

[NGD]

CO2 is expensive. Where is your spunding valve at ya lazy lima bean?

 

[bracconiere]

you know when they actually fill the tank full, it's only $27 a year......being that they shorted me with a 13lb swap this time around i'll probably only get 6-7 months though.....and as far as spunding....is that like twerking? lol not sure what the cool kids do these days....

 

[bracconiere]

well, i kegged two cornies......i put each one on seperatly and shook till the scale lost 1.5oz's.....at 55psi....only took about 15 seconds for the first that was full to the brim, the one that only probably got 4.5-4 gallons full went in about 5 seconds of shaking.......now to wait till they get cold and check the carb level......

 

[yoop89]

Looking forward to the end result!

 

[bracconiere]

well my fridge apparently sucks.....my two kegs are only down to 60+f....get a half glass of foam....(and yeasty)

i was in a hurry to try this out, so the fact i kegged when it still had a bit of bubbles on top meant it still had more co2 in it.....

(if i do have to use less co2, just means i won't have to shake it even for the ~20 seconds at 55psi....and will be able to get a feel for it)

i still hope when it gets to 40f it pours ok....

edit: probably have to invest in a two dual reg, because this taprite took A LOT of turning to get it up to 55psi, and A LOT to get it back down to 8.....lol

 

[bracconiere]

i also wonder if being that my taps are balanced for 8psi...that the extra 1/4oz of co2 is too much.....

(this is degrading in to early morning beer buzz rambling now.....at any rate if it's over carbed with 20 seconds of shaking at 55psi.....it should work out in the end to be better then 5 minutes of a work out at 30psi! and more accurate)

 

[Vale71]

The beer is probably still somewhat undercarbed. The reason it's foaming is it's still warm and was shaken recently. Just give it time and you'll see. It's going to take time for the yeast to settle in any case.

 

[bracconiere]

The beer is probably still somewhat undercarbed. The reason it's foaming is it's still warm and was shaken recently. Just give it time and you'll see. It's going to take time for the yeast to settle in any case.

i shook it around 4pm yesterday......(and i'm still not sure if my lines are long enough ~12' 1/4" lines...i think way back in 2006 i used a calc for 8psi for them.....)

my taprite reg says 8psi, but i think that could just be because it has a check valve.....

maybe after i got the 1.5oz of co2 into the kegs i should have rolled them a bit before putting them in the fridge......help distribute the co2 evenly.....

i'm also thinking it's significant it's really thick foam....almost like if i let it sit for a while it would fill the glass.....

(and lol! normally my fridge makes a hell of racket all the time, making think about getting a new one! now that i'm having fun and in a hurry to actually get my kegs cold, my kegs are still warm, and it's running quiet! )

edit: another calc is telling me 27' for 1/4"? at 8 psi.....damn, i need to redo my lines.....were line length calcs different back in 2006? lol

now i'm thinking it is just properly carbed and my lines aren't long enough.....

i remember back then they had different resistances for different materials, and my vinyl was something like 2.7lb's a foot.....or .7 or something with a .7 involved....

i think stuff like this is where i got 12' from...

https://content.kegworks.com/blog/determine-right-pressure-for-your-draft-beer-system/
8psi/.65=12'

and i hooked up the keg that didn't take so much shaking on my other line, think i only gave it an ounce or so....perfect, except for the sediment.....(i didn't deculm this malt, so the beer is less then perfect....)

 

[bracconiere]

so now that the brew is cold, perfect pour.....(not that my SAZIBA is pretty! lol)

that's the head i like on a pour, and all i had to do is shake it at 55psi for ~20 seconds till the scale read 1.5oz went into it.....then i had to wait two days for it to get cold in the fridge, or it was all foam.....

i'd say that makes this a pretty good scientific method for burst carbing.....

@Vale71 how long would qualify as recently shaken? till the co2 goes back into solution?

 

[bracconiere]

well, i just burst carbd a keg of alco-pop, seemed to take a little longer to eat up 1.5oz's....and i used tap water so not sure if i should have gone for more...

@yoop89 why did you say beer would have 1 volume already? would that be diferent for non fermented liquid? like if was trying to make seltzer water, would i go with the full 2.5 oz's of co2?

 

[rsquared]

Not all of the CO2 comes out of the beer during fermentation. How much it retains depends on the temperature (colder holds more CO2). The chart here should tell you how much CO2 to assume was left in your fermented beverage. In other words, for seltzer water assume 0 and go with the full 2.5 oz.

Oh, in regards to temperature, you should use the highest temp it reached since fermentation ended, not the current temp. If it got up to 75f but is now at 60, enough CO2 escaped when it was warm to bring the beer down to 0.75 volumes, dropping the temp down to 60 won't have magically brought another 0.22 volumes back into the beer.

 

[bracconiere]

In other words, for seltzer water assume 0 and go with the full 2.5 oz.

thank you very much kind sir.....so i should pull it out and shake it about 5-10 seconds at 50 psi...to give it another ounce......

(you kinda just helped me save $40 on 2 30pack of miller high life)

 

[bracconiere]

And Thanks ALL! with the residule co2 chart and the calculator.....right now i can punch in .7 volumes, because it's summer....so when i burst carb my cider


1.88 ounces, or 1.8...and let it coast up.......

for reference to the thread that calculator says 5 gallons of co2 gas weighs 1.23 oz's........(and my scale was $27, 110lb/0.1oz)


edit: next thread i see asking what brewery upgrades you wish you had, or some crap like that....i'm going to crack wise and say my postal scale!! wish i had one before the actual kegs and co2 tank......

edit #2: damn, i'm easily excitable...and now i'm excited so to finish the thread....not often an old dog learns a new trick....

 

[bracconiere]

Forgot that there should already be about 1 vol of CO2 in your beer so it really should only be about half that weight.

where do you get the 1 vol guesstimate? i tried the chart rsquared posted, and i have my doubts about it......i think just assuming 1 vol, will work better....

 

[day_trippr]

Rounded up from the typical post-fermentation .6~.8 volumes?

Cheers!

 

[rsquared]

Which is basically what the chart says... If anything, the 1 volume estimate means you'll undercarb to about 1.9 instead of 2.1 vols, but that's not too significant.

What's the issue you're seeing with using the chart, @bracconiere?

 

[bracconiere]

What's the issue you're seeing with using the chart, @bracconiere?

i fermented a cider at 85-87f, i know, i know....but it's done quicker, and i have no taste buds!.....any way assume 1 volume of co2 weighs 1.23oz's for a 5 gallon keg, i added 1.8oz's.....to get my 8 psi level carb level....but it's a tad over carbed....think i'm going to back off and only carb to 1.3 oz's from now on.....but still loving doing it by weight! just this is only the third or fourth keg i've done and there are some kinks still to work out..... @Pkrd gave me a good idea, and i extended my plug, so now i keep the remote sensor on the floor next to the tank now though.....instead of flopping around on it.....

with my alco-pop 2.7oz's was perfect for two kegs.....i appreciate the tip on that.....

i should mention i also live at 4,500ft....

i'd say the cider isn't really over carbed that much...and i'm starting to wonder if my lines are even long enough for the 8psi, i run 12' 1/4" tubing......maybe i'll switch over to 3/16" now that i know better....

 

[bracconiere]

i love that calculator, i'm getting my co2 tank more stable, and now i know pouring 10 12 oz glasses it should go down .2oz's a day, assuming .65 grams a pour....and that my burst carbing is on.....DAMN, i gotta drink f'in 10 gallons quick so i can brew another batch to try it out again!

and instead of losing an ounce to leak before i notice, i can catch it at a tenth of an ounce, sweet! or in other word after just ~4 pours.....

what's LD50 for ethanol again?