Kegging first beer - pressure question

[DirtyPolock]

I am about to keg my first beer this weekend and I have a question regarding pressure.

Since I do not have my keezer built yet, the kegging will be essentially be used as a secondary to free up my primary so I can make more beer. I believe that I understand the whole kegging process but since I am not trying to carbonate the beer for now, instead I am essentially keg conditioning it. What pressure should I set my keg to?

My initial though would be something gentle like 5 PSI just to keep it sealed?

 

[david_42]

Just give it one blast at 25 psi to seat the lid, then disconnect the CO2.

 

[Frank99]

I would go ahead and start carbing it now. Set the pressure on what you want and let it sit. This way when your keezer is completed (in a few weeks?) the keg will already be carbonated and just waiting to be chilled. A lot of people have indicated that the carbonation process helps conditioning. I'm just newbie, but this is what I've heard.

 

[DirtyPolock]

A lot of people have indicated that the carbonation process helps conditioning.

This was my biggest concern because I though I may have read somewhere the other way around that pressure will make the yeast dormant.

As for the keezer build I am still getting all my supplies. The shanks are in the mail, the faucets will be ordered at the end of the month, and I have gas lines for two kegs, but no adequate beer lines yet. The chest freezer and collar build I hope will begin in about 2 weeks. Once I get everything I will eventually post my build then add it to the Show us your kegerator thread. :rockin:

 

[azscoob]

If you follow the carbonation table on the bottom of Wildwests signature you should be golden. you can select the carb level, check your temp and set the pressure accordingly

 

[azscoob]

BTW, I have a copy of that chart laminated and hanging in my kegerator for quick reference, with that there is no guesswork or overcarbing thus far.

 

[Zen_Brew]

It really depends on how long you are staying in primary. I really wouldn't recommend ever coming out of primary before at least 10 days. The large volume of yeast helps clean up fermentation byproducts.

Yes pressure will slow the yeast down. Pressure and lower temperatures both act to make the yeast go dormant, so while conditioning will continue, it will be slowed down. Our brew club just had a discussion several weeks ago about a method of lagering where you lager under pressure at room temperature, instead of at cold temperatures. The results were very similiar to lagering at cold temps. The yeast activity is slowed down for a slow conditioning.

If you let most of the cleanup occur in primary, then all you are waiting for in secondary is time for the flavors to meld more, and for further clearing. Both these should happen fine under pressure or at lower temperatures.

 

[RDWHAHB]

Prime it with sugar, seal it up w/25psi or so.