kegged....man, I got some questions...

[JoeRags]

You don't have to worry about beer backing up when you reduce the pressure because the gas "in" dip tube should not be in the wort...it should be above wort level.

Correct me if I'm wrong... as I'm simply here to learn as well. I'm going to kegs soon and am also interested in force carbonation.

BUT... if my memory serves me correctly... wort is unfermented beer. If its in the keg, its not wort, right?

 

[Baron von BeeGee]

Correct me if I'm wrong... as I'm simply here to learn as well. I'm going to kegs soon and am also interested in force carbonation.

BUT... if my memory serves me correctly... wort is unfermented beer. If its in the keg, its not wort, right?

Your correct, should be beer.

 

[Baron von BeeGee]

Good lord, too much work again complicating something so simple.

Figure out what pressure you need to carbonate to the Volumes of CO2 you want at XX temperature (consult the table). Then just set it and forget it. You don't need to bother with turning down the pressure to serve and hope you remember to turn the pressure back up afterwards.

Just figure out the right pressure (takes about two seconds using the charts), set the regulator, hook it up and THAT'S IT.

This is utterly incorrect when using cobra taps. Most are several feet in length at best and absolutely will not tolerate 10-15psi of pressure.

Again...back to a question Walker-san asked quite a while back and which you never answered: Do you only come here to dispense criticism and sarcasm from your lofty brewstand?

 

[Ol' Grog]

Thanks. So much to learn.

 

[dougjones31]

Correct me if I'm wrong... as I'm simply here to learn as well. I'm going to kegs soon and am also interested in force carbonation.

BUT... if my memory serves me correctly... wort is unfermented beer. If its in the keg, its not wort, right?

wort beer are you talking about???


Some of use like to use cornies as fermenters. Especially for Lagers. Ales are a little too active.

 

[Walker]

Good lord, too much work again complicating something so simple.

Figure out what pressure you need to carbonate to the Volumes of CO2 you want at XX temperature (consult the table). Then just set it and forget it. You don't need to bother with turning down the pressure to serve and hope you remember to turn the pressure back up afterwards.

Just figure out the right pressure (takes about two seconds using the charts), set the regulator, hook it up and THAT'S IT.

No... that's not. It might work fine with real taps where you can match the lines and everything, but with the short-line cobra taps you can't do this. What happens is that the beer foams a bunch in the glass and you are left with flat beer in the glass with a huge head on the top.

-walker

 

[rohanski]

You started this on Sunday. By now it should be carbonated no matter what you did. Drink up Shriner.

 

[bikebryan]

This is utterly incorrect when using cobra taps. Most are several feet in length at best and absolutely will not tolerate 10-15psi of pressure.

Again...back to a question Walker-san asked quite a while back and which you never answered: Do you only come here to dispense criticism and sarcasm from your lofty brewstand?

Huh? Very strange. I have three kegs, each using cobra taps. I usually have my pressure set at about 12 to 13 PSI. Using about 5.5 to 6 feet of line and a cobra tap, I have absolutely NO problems with foaming, at all, whatsoever.

All the folks I know who keg with cobras have the same setup as me, and all of us have zero problems.

Utterly incorrect? Wrong. Please refrain from using absolutes when the situation is NOT as you deem it.

 

[bikebryan]

No... that's not. It might work fine with real taps where you can match the lines and everything, but with the short-line cobra taps you can't do this. What happens is that the beer foams a bunch in the glass and you are left with flat beer in the glass with a huge head on the top.

-walker

Cobras work fine if you balance the system. You can balance the system just as fine using a cobra tap as you can using a tap attached to the door (or wherever) of you kegerator. I know. I do it. All my friends who have cobras do it. No problems, no glasses of foam, and nicely carbed glasses of beer after the pour.

 

[Mikey]

All the folks I know who keg with cobras have the same setup as me, and all of us have zero problems.

I have to state that I utterly and absolutely agree with Bryan. No problems with cobra taps here, just need to balance the line same as a 'regular' tap.

 

[Orpheus]

I would venture to guess that with any short line, whether it's cobra or regular tap, you're going to run into problems.

I have a cobra tap setup and have played around with it enough to know the system. I have 6 feet of liquid tubing and have had perfect pours pint after pint. No excessive foaming and beautiful carbonation and head. If my tubing were any shorter, that might be a different story.

 

[Baron von BeeGee]

I'm willing to bet a paycheck that Ol' Grog does not have cobra taps balanced to his keg system operating at whatever carbonation pressure he might be using or he wouldn't be in this mess in the first place. Yes, they could be balanced to a system just as a regular tap could if you do the calculations, but again, I'm willing to bet that ain't the case here. In the interest of keeping things "simple" I'll stick with my advice of turning down the pressure to serve from the cobra taps until (or unless) the system is balanced.

bikebryan, still not answering the question?

 

[Ol' Grog]

Keep your paycheck ol' buddy, you are correct. I haven't even tapped it yet, planning to when I get back from the OU/Texas Tech game Saturday night. Interesting read on line balances on the cobra taps. After reviewing the calculations on the balancing formula, to maintain 12 psi, at 0 height, I would need somewhere in the neighborhood of ten feet of 3/16 hose. I only got a like a 4 footer that came with the kit preassembled with ear clamps. Will have to play with it when I do start but I will be turning the keg pressure itself down to about 1 or 2 just to see where the happy medium is.

 

[Baron von BeeGee]

Actually, 4' is not that bad of a length and you may not have to turn down much if at all...you'll have to play with it and see. One trick is to hold the nozzle up around eye level or so if your kegs are at ground level. You'll work it out once you get it carbonated, trust me.

 

[Ol' Grog]

That was my game plan....hold the tap up at reduced pressure and then "feel" my way down. Another question, once I'm done drinking, and remember, no kegerator yet, what do I do with the cobra tap and line? Can't leave it out? Can I just put the whole thing in a zip lock bag and throw it in the refrigerator? Or take the plunge and clean it every time....boy....that would be a PITA, but I'll do what I got to do.

 

[Baron von BeeGee]

Your kegs aren't in a fridge or chiller of any kind?

 

[dantodd]

Can I just put the whole thing in a zip lock bag and throw it in the refrigerator? Or take the plunge and clean it every time....boy....that would be a PITA, but I'll do what I got to do.

I'm going to be in the same place with a chest freezer soon. I wonder if I can just drop the cobras in a small bucket/bowl of sanitizer in the fridge?

 

[olllllo]

I'm going to be in the same place with a chest freezer soon. I wonder if I can just drop the cobras in a small bucket/bowl of sanitizer in the fridge?

You should'nt have to. There is nothing inherently more sanitary with a-non cobra tap as opposed to one mounted on the door.

Just keep 'em relatively clean and give them a breakdown cleaning every so often.

Any problems will not get into the corny unless you negatively pressure your keg.

 

[dantodd]

Any problems will not get into the corny unless you negatively pressure your keg.

I wasn't too worried about infecting the keg, I just thought it would be the least work for keeping the taps non-sticky.

 

[Orpheus]

I find the best thing for the taps is to make sure there is beer constantly flowing through them! A rolling stone gathers no moss and all that jazz! It's also a brilliant excuse to enjoy the fruits of your labor more often!

 

[Ol' Grog]

no kegerator yet. I know, I'm charting unknown territory, but that's the way it is. I'll get one in a week or so, but now, nothing with 15 gallons of brew to be ready in the next couple of weeks.

 

[dantodd]

so true. But I do have to occasionally drive and other of life's necessities!

 

[bikebryan]

I'm willing to bet a paycheck that Ol' Grog does not have cobra taps balanced to his keg system operating at whatever carbonation pressure he might be using or he wouldn't be in this mess in the first place. Yes, they could be balanced to a system just as a regular tap could if you do the calculations, but again, I'm willing to bet that ain't the case here. In the interest of keeping things "simple" I'll stick with my advice of turning down the pressure to serve from the cobra taps until (or unless) the system is balanced.

bikebryan, still not answering the question?

OK, I'll agree with you conclusion that Ol' Grog hasn't balanced his system. That's obvious just from his description of his problem.

As for answering "the question" I can't just sit back and let incorrect information (clearly wrong, by the way) be dispensed as though it is FACT. I have dealt with too many people for too long that do just that to let is slip by. I've seen somebody DIE because they took somebody's false information, stated as fact, to heart and lost their life because of it.

Spreading truly wrong informaton perpetuates the lie, can perpetuate idiocy, and is just the wrong thing to do. It needs to be corrected.

Of course, if I'm wrong I'll admit I'm wrong. Once facts show me that way, I'll be the first to throw the egg in my face.

Good enough answer?

 

[Baron von BeeGee]

I've seen somebody DIE because they took somebody's false information, stated as fact, to heart and lost their life because of it.

We're brewing beer. But fair enough.

 

[Ol' Grog]

My fellow brew brethrens......everybody have a brew and relax. I am going to present the facts as they occured this evening.
I tapped the keg, it was around 18 psi at first. This is in the garage, ambient temperature around 65. I left the keg outside for about 4 hours, high for today as recorded by News Channel 9, 58F. At first pour, nothing but foam. This is off the cobra tap, held up to eye level, around 5.5 feet.
Second, after pressure inside the keg was reduced to a slow dribble, I cranked up the regulator to 10 psi, less foam, but still more than I like, same conditions.
Third, I physically dropped the pressure to 5 psi. Perfect. Slight foaming, but within standard beer drinking requirements.
In conclusion, for my situation and this is ambient temperature, no kegerator....which now will be the focus of my attention next week, 5 psi is ideal for the cobra tap.
Again, this is my situation. I realize that with the benefit of a kegerator, pressures will be different.

 

[olllllo]

That's good news as this was starting to look like the, "talk the passenger into landing the single engine 747" thread.

I think there was even a duel.

No offense Grog, but it was a wild ride.

 

[Ol' Grog]

I didn't intend for it to be this way...but I am greatful. You guys, by far, are the best. Feel like I'm getting to know you all. I think I'm good to go now.

 

[Mikey]

I think you still don't quite get it.

You should not be connecting/disconnecting the gas from your keg, nor should you be going through wild variations in serving vs. storage pressures.

18 PSI is way too high, your beer is now over carbonated. Serving it at 50 whatever degrees will just give you glass after glass of wasted foam each time you stop and start the pour.

If your cobra tap was only at 5.5 feet above the ground and the keg is almost three feet, you've only got 2 and a bit feet of restrictor line? This is working against you.

- overcarbonated
- warm keg
- serving line too short

You can cure all three with a little bit of work. Ice is cheap.

 

[Cheesefood]

OK, a lot of thoughts about what to do are in this thread.

I too am using the ambient temperature cooling method in the garage. I'm probably going to be in the 40-50 range.

So originally I had it set at 20lbs, but then I read this and saw that that was too high, so I turned it down to about 8lbs. I'm keeping the CO2 tank on - right or wrong? Just let it sit for a few days at 8 lbs should do fine for a hefe, right?

 

[bikebryan]

My fellow brew brethrens......everybody have a brew and relax. I am going to present the facts as they occured this evening.
I tapped the keg, it was around 18 psi at first. This is in the garage, ambient temperature around 65. I left the keg outside for about 4 hours, high for today as recorded by News Channel 9, 58F. At first pour, nothing but foam. This is off the cobra tap, held up to eye level, around 5.5 feet.
Second, after pressure inside the keg was reduced to a slow dribble, I cranked up the regulator to 10 psi, less foam, but still more than I like, same conditions.
Third, I physically dropped the pressure to 5 psi. Perfect. Slight foaming, but within standard beer drinking requirements.
In conclusion, for my situation and this is ambient temperature, no kegerator....which now will be the focus of my attention next week, 5 psi is ideal for the cobra tap.
Again, this is my situation. I realize that with the benefit of a kegerator, pressures will be different.

Look around here. There are tons of threads that will tell you how to easily carbonate your kegs. The bottome line, though:

1. There are many sources, via google, that will give you the amount of CO2, in 'volumes,' for the style of beer in question. Remember that number.

2. Now find the carbonation table. Use that chart to match the Volumes of CO2 at the temperature your beer is at. Follow the chart and it will tell you what pressure to set your regulator. Set it, hook it up and then ignore it for about a week.

3. Now you need to balance the serving line with the keg pressure. The most common line provides about 1.5 to 2 feet of resistance per linear foot, so if you keg is at 12 pounds of pressure, you need about 5.5 to 6 feet of tubing. Set that up.

That's it. Isn't it simple? Why complicate it? Set it and forget it!