Kegging day

[NillaRilla]

So today is kegging day! My first time kegging so...i just wanna get some input/recommendations on volumes of co2 and serving pressure for stouts...thanks all

 

[Rob2010SS]

I use the Brulosophy method of carbing a keg. Set it for 30-35 psi for a certain amount of time and let it carb that way. As far as volumes, Brewers Friend calls out 1.7-2.3 volumes of co2. Brulosophy shows 30 psi for 16 hours will get low-moderate carbonation. I'd start with that and see where it ends up. If you want more carbonation, you can always turn the pressure up and let it go for a bit longer. Not really sure how to get exact with co2 volumes in a keg.

 

[Rob2010SS]

Forgot to post this. There's a lot of good info here as far as carbonation goes.
http://brulosophy.com/methods/carbonation-methods/

 

[McKnuckle]

There may be a wide variety of opinions on this. But generally speaking, stouts - being roasty - enjoy a relatively low amount of carbonation. The bubbles and carbonic "tang" tend to not blend well with sharp roast flavors.

If you look it up, you'll see a range from 1.5-2.3 volumes. British porter and stout would be on the lower end, American or "bold" modern types might enjoy higher - but honestly, your taste should dictate that.

It will be hard to mess up if you set to serving pressure and leave it alone. I wouldn't perform one of the aggressive carbing techniques here. Also, pressure will depend on serving temperature; warmer temps need a bit more pressure to hold the same level of carbonation - but will also cause more foaming. Experiment! But start on the weaker side. Personally, I keep my kegs at 45F and set my CO2 regulator to about 9 PSI.

 

[Rob2010SS]

If only I would have remembered these thoughts and put it all in ONE post. As far as serving pressure, I haven't done a stout in the keg yet. Only a pale ale, a NEIPA, and now a mango IPA. I've had all these set to 12 psi serving. For a stout, perhaps 8-10 psi for serving would be best? So, my recommendation is 30-35 psi for 16 hours, test and see if sufficient, and if not, let it go a bit longer at 30-35 psi. I would think for a stout, 30-35 psi for 24 hours would be sufficient but i'm not positive. And then serving pressure of maybe 10. That's my thoughts but it's a guess for now.

 

[bigdawg86]

I set mine initially at 10PSI with 7 foot lines, carbed fine, poured a little too slow. So I bumped it to 12 PSI and use 7 foot line for my "normal" beers and 8 foot line for my stout so it pours a little slower. I choose the set it and forget it approach... I use my keezer as a ferm chamber for 3 batches, then I keg and carb the 3 together.

 

[JONNYROTTEN]

My new method is 40 psi for 20 to 24 hours...Transfer when to beer is cold and no shaking of the keg. Hasn't let me down after many kegs. Purge and drop to serving presser. Keg today....drink tomorrow. After a couple days the head gets more creamier.

 

[JONNYROTTEN]

If you test the carb at a midway point and/or when you think its done don't forget the first pint is mostly beer in the line and will pour flat till you get to the beer in the keg. If you judge by the first pour youll always think your under carbed and possibly over carb to compensate. Judge by the second or third pint.

 

[NillaRilla]

Thanks everyone! I'll let ya know how it goes!

 

[PADave]

I've been dry hoping in the keg so I let it sit at room temp for a week before chilling. I also have been adding 1.5 oz of priming sugar when I keg. After the week, I put the keg into fridge, hook up to 10 psi, and it's drinkable the next day.

 

[Jim311]

If you want to "rush" a beer here's what I do. Drain your carboy into the keg and seal it up. Set regulator to 40 PSI and let keg fill with gas completely. Set a time for about 1 minute and 30 seconds. Begin shaking or rocking the keg back and forth for a minute and a half. Then lower your regulator to 12-14 PSI where it will remain for the life of the keg and let it sit several hours before attempting the first pour. Alternatively if this is too much work just set the regulator to 12ish PSI and let it sit for a week and it will carb up.

 

[NillaRilla]

If you want to "rush" a beer here's what I do. Drain your carboy into the keg and seal it up. Set regulator to 40 PSI and let keg fill with gas completely. Set a time for about 1 minute and 30 seconds. Begin shaking or rocking the keg back and forth for a minute and a half. Then lower your regulator to 12-14 PSI where it will remain for the life of the keg and let it sit several hours before attempting the first pour. Alternatively if this is too much work just set the regulator to 12ish PSI and let it sit for a week and it will carb up.

This is essentially what a did just not full force...kinda did a mix between this method and a coupe others...work out great for serving next day! Thanks again everyone!

 

[NillaRilla]

If you want to "rush" a beer here's what I do. Drain your carboy into the keg and seal it up. Set regulator to 40 PSI and let keg fill with gas completely. Set a time for about 1 minute and 30 seconds. Begin shaking or rocking the keg back and forth for a minute and a half. Then lower your regulator to 12-14 PSI where it will remain for the life of the keg and let it sit several hours before attempting the first pour. Alternatively if this is too much work just set the regulator to 12ish PSI and let it sit for a week and it will carb up.

This is essentially what a did just not full force...kinda did a mix between this method and a couple others...worked out great for serving next day! Thanks again everyone!