Kegging after fermentation

[DadRocks73]

I’m building a keezer and will be running 2 1/6 barrels with room for a corny. If I hook it up at let’s say 10psi will that carbonate correctly or do I need more pressure. Want to be able to drink the kegs i buy while the home brew is getting ready.

 

[Bobby_M]

Yes, beer will carbonate and serve at the same pressure. It just takes about 2 weeks. You can also leave uncarbed beer at like 30psi overnight and get it most of the way there, then drop it back down for serving the other beer.

 

[FloppyKnockers]

I’m building a keezer and will be running 2 1/6 barrels with room for a corny. If I hook it up at let’s say 10psi will that carbonate correctly or do I need more pressure. Want to be able to drink the kegs i buy while the home brew is getting ready.

The amount of carbonation depends on the style, but yes. 10-12 psi at serving temp will be fine for most ales, ambers, and IPAs. Generally, lagers a little higher, stouts and porters a little lower.

 

[Broken Crow]

If you haven't bought a regulator yet, now is the time to plan carefully; You could get a dual-primary regulator and serve your 2 sixtels at the same pressure off one side while force-carbing a corny with the other or; If you can spend the cash for an 'ideal' setup; A single primary regulator and 3 secondary regulators.
Tell us a bit more about what you already have and maybe how much you're looking at spending.
Oh, warning: Most of us will be highly recommending that you go with EVABarrier tubing and duotights for your keezer, so please talk to us in more detail before you spend your cash.

 

[mac_1103]

now is the time to plan carefully

So many rabbit holes, so little time...

 

[DadRocks73]

Yes, beer will carbonate and serve at the same pressure. It just takes about 2 weeks. You can also leave uncarbed beer at like 30psi overnight and get it most of the way there, then drop it back down for serving the other beer.

I assumed that was the case but thanks for clarifying for me. I’m looking forward to giving full grain a go. I’ll update once I get everything up and running.

If you haven't bought a regulator yet, now is the time to plan carefully; You could get a dual-primary regulator and serve your 2 sixtels at the same pressure off one side while force-carbing a corny with the other or; If you can spend the cash for an 'ideal' setup; A single primary regulator and 3 secondary regulators.
Tell us a bit more about what you already have and maybe how much you're looking at spending.
Oh, warning: Most of us will be highly recommending that you go with EVABarrier tubing and duotights for your keezer, so please talk to us in more detail before you spend your cash.

I already have my regulator and a 3 way manifold so until it craps out or I just decide to splurge that will be my setup. I did buy cheaper line so I can definitely look into upgrading that before the build.

 

[Willy]

My 6 taps using CO2 are always in use. 5 are used for serving ales, lagers, etc - set from 8-9 for strong brown ales, porters - to about 14 psi for the Czech pilsner. 6th tap is stout, using beer gas.

The 6th CO2 gas line from the manifold is used for pressure transfers (5-10 psi) or 30+ for a fast carb on a corny for a day or two.

Really like the duotight manifold - it isn't especially accurate or precise but it does the job nicely and is easy to dial into a "zone" which works well.

https://www.morebeer.com/products/d...BPyCLUSSlksi3rUF-AKP9pqJn_1Y1Qf8aAsc5EALw_wcB

 

[Clint Yeastwood]

I second the Duotight/EVA recommendation. Way easier than the old tubing and clamps.

A carbonation chart will help you figure out how much pressure you want at a given temperature. I'll upload one.

Secondary regulators are great. I went with the conventional ones. I tried the Kegland Duotight jobs, and while they do work, I found dealing with the tiny dials annoying. I have my CO2 beers at varying pressures.

Get yourself an Inkbird ITC-308 temperature controller. Cheap and very helpful.

Hope I'm not insulting your intelligence. Hard to know what another person knows.