Kegging Carbonation Questions

[smmcdermott]

Hi All,

New to kegging so I am not sure whether or not this is too early or not.

I kegged a dark cherry stout on Saturday, set it to 30 PSI for one night. Sunday around 1 or so, I purged and then set to 9 PSI. I have been pulling some beer for the past couple days to see how the carb process for kegging works and still no carbonation.

I bought used kegs and replaced all the O-rings, except for those on the poppets, but that does not seem to be the problem. I also used a lube as I heard that helps seal it. I have not put water on the lid or anything to check for a leak, but I think I would have noticed that.

Any help/guidance is appreciated. Thanks!

 

[Zen_Brew]

You may not have left the pressure up high long enough. I usually set my pressure to about 25 and start checking the beer at about 36 hours. Usually around 48 ish hours it is about right.

Is the beer cold? Warm beer will not take up co2 very well as it does not readily absorb into solution at room temperatures.

Also, maybe dumb question, but did you make sure if you have an in line check valve that it is not closed. The little handle on the valve should point the same direction as the hose, not perpindicular to it. You can verify gas is getting to the keg by pulling up a couple times on the pressure relief valve on top of the keg lid. You should hear a very pronounced hiss of gas if the gas is on.

 

[smmcdermott]

Sorry, yes it is in the fridge, a little lower than 40 F, I would say in the 37 to 39 F range. I purged after having it at 30 PSI and there was def gas in there.

I get that it might have been at 30 PSI for a shorter amount of time, but it was then at 9 PSI for 4.5 more days. Shouldn't it be carbed then? Or do you think it is still to young?

 

[SevenFields]

Sounds like it just needs more time.

 

[jkmcd3]

I just recently posted about this same issue as well. I believe you and I are in the same boat. A fellow brewer mentioned that I could force carb by setting to 30 psi and rocking the keg on its side for about 30 seconds. I did that this morning, I am eager to see how it turned out.

Also, not to pry or get to personal...but is your last name McDermott...cause if it is...then getting our beer to carbonate is not the only thing you and I have in common!

John

 

[smmcdermott]

haha, that is my last name, I don't have any family in Austin that I know of. You got any up here in the northeast?

 

[jkmcd3]

A fellow Kinsmen! haha...i have some family in Cleveland, OH and Buffalo, NY. Not really the Northeast I guess.

Let us know how your beer turns out and what you did to get the carbonation just right? I am interested. This is my first time Kegging, and I will definitely brew more often not having to clean and sanitize bottles!

 

[smmcdermott]

I am in the same boat

I plan on checking the seal by puttint water over the top to check for air bubbles. I will let you know what i get...

 

[Monty420th]

I am having the same issue as well with one of my kegs...no leaks, was on gas for 4 days and nothing (no suprise), forced carbed and it was really good, then the next day no carb...need to do some serious investigation this weekend on it

 

[smmcdermott]

wait, yours was carbed and then not carbed? Kind of confused

 

[Monty420th]

wait, yours was carbed and then not carbed? Kind of confused

mine carbed up real nice after the force carb, then the next day I came home ot enjoy a brew and there was hardly any carb at all. I don't have any leaks that I can detect, just not understanding why it lost all the carb

 

[smmcdermott]

that is really weird...

 

[Monty420th]

tell me about it, any ideas?

 

[smmcdermott]

sacrifice a chicken...

No idea, sorry.

 

[Monty420th]

I may have to step up to a lamb

 

[Bobby_M]

Force Carb = Carbonate with CO2 under pressure (anytime you do it with a CO2 tank). I've been trying to coin "burst carb" or "boost carb" for carbing with an elevated pressure (over that of the pressure on the charts for the volumes you're looking for).

Shaking the keg with an elevated pressure is just asking for an overcarb situation. How old is the beer anyway? Why the rush?

Note, you can't judge carbonation by how much head you get out of the pour.

 

[Monty420th]

very true Bobby,

the beer has been in the keg for two weeks. forced carbed about 4 days ago and then has been sitting on about 10psi pressure in tank. I am not in a rush to drink it, however the other keg of beer that is carbed is running a little low in liquid refreshment. Just wanted to make sure this one was ready to go because after the weekend I am afraid the other keg might be gone (wife is gone, I get lonely, I invite other people over and we get completely bombed)

I will just have to check it when I get home to double ensure there is not a leak coming from the keg at all.

this is only my second keg, and the first one carbed up on 12 psi in a matter of a week without force carbing it. I would think even on a normal pressure the beer would give me a little bit of head on a straight pout out into the glass by now...it is darn tasty either way I will admit

 

[smmcdermott]

i think i just got hijacked....

Anyway, My stout has been done for a long time and just left it in fermentor b/c i wanted to keg this (was my first one). It is definitely ready to drink, think it has been 2+ months from brewday and I want to drink it.

So do you think there is anything wrong with my process or should I just wait?

 

[Bobby_M]

You're back on track. If you want to get it going a little faster, set it to 20psi and rock the keg on your lap for about 3 minutes. Leave it at 20psi overnight again, purge in the morning and set to 12psi.

 

[Wellshooter]

I saw a post about 30 seconds to force carb. It actually takes longer than that. I use a carb chart when I want to do that that I found on this forum back in the day when the search function was more intelligent than it seems to be now. It takes me 45 minutes at 14 psi and shaking the keg to get about 2.5 volumes in the keg at serving temp. PITA but works. You can do it faster with more pressure but run a very great risk of overshooting and having to wait days to get the level back down.

Normally I just let it sit in the kegerator for 2 weeks @ 10 psi and it's fine.