Keg Help please!

[jksports90]

I brewed a honey ale last Tuesday and it is now Wednesday. I am trying to finish this beer up so I can keg it and carbonation can be completed before Saturday. The beer is still in my carboy and occasionally has a bubble every 50 seconds give or take. Can I siphon the beer into the keg and push co2 through it? The fermentation seems to be coming to an end compared to the first couple of days. It was like a whirlpool in the carboy. I was trying to avoid force carbonation because I hear it's not good for the beer and you can screw it up as well. Advice? I don't need to use priming sugar either, right? Thanks for the help everyone!View attachment ImageUploadedByHome Brew1427924289.440399.jpg

 

[Psylocide]

That's a quick turnaround you're looking for there... what was the OG?

What yeast? If dry, did you rehydrate?

You will HAVE to force carb this to have it ready by Saturday. Maybe 30 PSI until Saturday if you kegged today, but it really would benefit from being under carb for at least a week at serving pressure.

No priming sugar needed if you're carbing with CO2.

 

[jksports90]

That's a quick turnaround you're looking for there... what was the OG?

What yeast? If dry, did you rehydrate?

You will HAVE to force carb this to have it ready by Saturday. Maybe 30 PSI until Saturday if you kegged today, but it really would benefit from being under carb for at least a week at serving pressure.

No priming sugar needed if you're carbing with CO2.

I'll be honest, I did not take an OG reading. I know, I'm an idiot! I used dry yeast and stirred it in the wort and haven't agitated it since. Does the keged beer need to be refrigerated while I have co2 going to it?

 

[Psylocide]

I'll be honest, I did not take an OG reading. I know, I'm an idiot! I used dry yeast and stirred it in the wort and haven't agitated it since. Does the keged beer need to be refrigerated while I have co2 going to it?

That would be best, it will absorb the CO2 faster... and you're trying to work quickly.

Was this a kit? The OG might have been listed there... is this extract?

What yeast?

 

[WayFrae]

I would do 30 PSI for 36-48 hours and then turn it down to serving pressure. It might not be optimal by Saturday but it will be mostly carbed.

 

[jksports90]

That would be best, it will absorb the CO2 faster... and you're trying to work quickly.



Was this a kit? The OG might have been listed there... is this extract?



What yeast?

This was not a kit. All grain. No extract, just 3 pounds of honey. Not sure what the yeast was

 

[jksports90]

I would do 30 PSI for 36-48 hours and then turn it down to serving pressure. It might not be optimal by Saturday but it will be mostly carbed.

Should I force carbonate?

 

[Psylocide]

Should I force carbonate?

That is force carbing... you're probably thinking of the shaking or rolling method which I've never tried and won't.

Natural carbing is using sugar or some other fermentable to carb.

 

[Stealthcruiser]

Should I force carbonate?

Yes.

Now, "force carbonate" is where you are putting CO2 pressure on it, as opposed to "natural" carbonation.

And if you are thinking that "force carbonation" means throw the pressure to it, and start shaking it around........Get that out of your mind, NOW, 'cause if not, you'll be pissed off come Saturday!

Chill it to serving temp, while @ the same time with CO2 on it, @ 30 PSI, for at least 36 hours.

When that has elapsed, disconnect the gas, dial the pressure down to serving pressure, and vent the keg before hooking it back up.

Then leave it alone until Saturday...........It'll be quite drinkable, carbonation wise, PROVIDED, your system is "balanced", with the proper dispensing hose length for the CO2 volume wanted.

Mine works well @ 7ft., with a Cobra tap, and approx. 12 PSI serving pressure


Editsylocide beat me to it!

 

[jksports90]

Yes.

Now, "force carbonate" is where you are putting CO2 pressure on it, as opposed to "natural" carbonation.

And if you are thinking that "force carbonation" means throw the pressure to it, and start shaking it around........Get that out of your mind, NOW, 'cause if not, you'll be pissed off come Saturday!

Chill it to serving temp, while @ the same time with CO2 on it, @ 30 PSI, for at least 36 hours.

When that has elapsed, disconnect the gas, dial the pressure down to serving pressure, and vent the keg before hooking it back up.

Then leave it alone until Saturday...........It'll be quite drinkable, carbonation wise, PROVIDED, your system is "balanced", with the proper dispensing hose length for the CO2 volume wanted.

Mine works well @ 7ft., with a Cobra tap, and approx. 12 PSI serving pressure


Editsylocide beat me to it!

Thank you! Will do!

 

[jksports90]

Yes.

Now, "force carbonate" is where you are putting CO2 pressure on it, as opposed to "natural" carbonation.

And if you are thinking that "force carbonation" means throw the pressure to it, and start shaking it around........Get that out of your mind, NOW, 'cause if not, you'll be pissed off come Saturday!

Chill it to serving temp, while @ the same time with CO2 on it, @ 30 PSI, for at least 36 hours.

When that has elapsed, disconnect the gas, dial the pressure down to serving pressure, and vent the keg before hooking it back up.

Then leave it alone until Saturday...........It'll be quite drinkable, carbonation wise, PROVIDED, your system is "balanced", with the proper dispensing hose length for the CO2 volume wanted.

Mine works well @ 7ft., with a Cobra tap, and approx. 12 PSI serving pressure


Editsylocide beat me to it!

Wait, what if I'm using a sanky keg?

 

[jksports90]

That is force carbing... you're probably thinking of the shaking or rolling method which I've never tried and won't.



Natural carbing is using sugar or some other fermentable to carb.

Thank you!

 

[bigdaddybrew]

So your crunched for time. I would want to know the gravity before I keg it. If your satisfied it's finished put the Carboy in the fridge to cold crash and chill the beer overnight. Transfer the beer to the keg. Set the pressure to 20 psi. I lay the keg across my legs with the gas line turned to the 6 o'clock position so the co2 bubbles through the beer. I rock it back and forth 100 times. You will hear the co2 bubble. Put the keg in the fridge on 20 psi overnight. Gently bleed gas to dispensing pressure and sample. This usually does it but if not set to 20 psi and rock 10 more times wait 2 hours bleed to dispensing pressure and sample. Repeat if needed. I do this for every batch cause I'm impatient. The carbonation will be a bit harsh at first but it will smooth out in a week or so. BEWARE YOU RISK OVERCARBONATION! Although this has never happened to me I know others report issues.

 

[Stealthcruiser]

Wait, what if I'm using a sanky keg?

What about it?

You can still set the pressure as stated, for the same time, it's just more of a PITA to vent with a Sanke coupler, best I remember..........Is the gas hose screwed on, or clamped on, or does it have an "Oetiker" clamp holding it on?

If the latter, the PITA factor will arise, although it can be overcome.

 

[bigdaddybrew]

I don't have experience with a sankey keg. I assume there is a way to vent excess pressure.

 

[zachattack]

I don't have experience with a sankey keg. I assume there is a way to vent excess pressure.

The coupler should have a PRV on it.