Noob question about 2 corny kegs and 1 co2 bottle

[jdellman]

I have a few questions about kegging. I brewed 2 batches at the same time, a Belgium and an IPA, and both have been in the primary for 1 1/2 weeks. I have two corny kegs and was planning on storing in the kegs until the 1/2 barrel of beer in the kegerator is gone. It just dawned on me that I can carbonate both, but can only leave the co2 on 1 keg.

So, the first question is can I carbonate one and then leave it in the keg without the co2 while the co2 is attached to the other keg? If I can, which one should I leave unattached?

Next question- I was planning on leaving the kegs in the basement (67-ish degrees) but I can store them in the garage (Chicago area, so about 38? Degrees). Would the garage be better?

Last Q- Should I get the kegs cold before I carbonate them?

Okay, one more last question - I was reading about cold crashing, and wondered whether I could cold crash and then store in the keg at room temp, or if allowing the cold beer to get warm would affect the taste?

I appreciate the help.

 

[GilSwillBasementBrews]

I have a few questions about kegging. I brewed 2 batches at the same time, a Belgium and an IPA, and both have been in the primary for 1 1/2 weeks. I have two corny kegs and was planning on storing in the kegs until the 1/2 barrel of beer in the kegerator is gone. It just dawned on me that I can carbonate both, but can only leave the co2 on 1 keg.

So, the first question is can I carbonate one and then leave it in the keg without the co2 while the co2 is attached to the other keg? If I can, which one should I leave unattached?

Yes once carbonated the keg will maintain its pressure when unhooked provided you have no leaks.

Next question- I was planning on leaving the kegs in the basement (67-ish degrees) but I can store them in the garage (Chicago area, so about 38? Degrees). Would the garage be better?

It depends If your carbonating with CO2 the colder you can get it the less PSI you need to carbonate. If you carbonate the keg with priming sugar you will want the warmer basement temps similar to conditioning bottles

Last Q- Should I get the kegs cold before I carbonate them?

Again as Above the Colder you can get it without freezing the less PSI of CO2 you will need to carbonate to the desired Volume of CO2

Okay, one more last question - I was reading about cold crashing, and wondered whether I could cold crash and then store in the keg at room temp, or if allowing the cold beer to get warm would affect the taste?

I appreciate the help.

It will not affect your beer if you cold crash then allow it to warm later. Think about how many cases of beer sits at room temp at your distributor or store you purchase cases of beer from.

 

[GilSwillBasementBrews]

Here is a chart for volumes if co2 based off temp and PSI Applied


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[jaydog2314]

I'd like to add that I live in the Chicago area and I would advise AGAINST putting them in the garage. With the crazy freaky -40 weather(more set to come in a week or 2) and continual sub-freezing temps you will end up with slush. I brew friend stored a few in his garage and they froze and had to be dumped. Better off carbing inside even if they are warming than desired, might save you from losing them.

 

[IvanTheTerribrew]

I have a few questions about kegging. I brewed 2 batches at the same time, a Belgium and an IPA, and both have been in the primary for 1 1/2 weeks. I have two corny kegs and was planning on storing in the kegs until the 1/2 barrel of beer in the kegerator is gone. It just dawned on me that I can carbonate both, but can only leave the co2 on 1 keg.



So, the first question is can I carbonate one and then leave it in the keg without the co2 while the co2 is attached to the other keg? If I can, which one should I leave unattached?



Next question- I was planning on leaving the kegs in the basement (67-ish degrees) but I can store them in the garage (Chicago area, so about 38? Degrees). Would the garage be better?



Last Q- Should I get the kegs cold before I carbonate them?



Okay, one more last question - I was reading about cold crashing, and wondered whether I could cold crash and then store in the keg at room temp, or if allowing the cold beer to get warm would affect the taste?



I appreciate the help.

You actually can have the co2 on both at the same time. If you don't mind them being AT&T he same carbonation level that is. Simply get a splitter and some more gas line and a disconnect and you'll be good.

http://www.beveragefactory.com/draf...&cagpspn=pla&gclid=CK-qvKaIprwCFelxOgodOjMA4A

And corresponding valves

http://www.beveragefactory.com/draf...nent/co2_regulator_shut_off_valve.html?bstr=1

Then just set the co2 to a common pressure and that's that. If you do this, just be careful with leaks. This will be adding a few more points where gas can leak.

If you decide to just have one hooked up, I'd do the IPA because that should be consumed first for freshness.

For the Belgian, rack it, purge the oxygen, put it at about 10 psi to seal it, check for leaks, cool it to the temp it will stay at while it's waiting, after it hits that temp, connect the co2 and set it to the pressure you need for carbonation. Occasionally i would reconnect because as the co2 goes into the solution it will need a little more to fill the headspace I believe.




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[kako187]

If you don't mind them being AT&T he same carbonation level that is.

Gotta love predictive text/keyboards

 

[chickypad]

I'd like to add that I live in the Chicago area and I would advise AGAINST putting them in the garage. With the crazy freaky -40 weather(more set to come in a week or 2) and continual sub-freezing temps you will end up with slush. I brew friend stored a few in his garage and they froze and had to be dumped. Better off carbing inside even if they are warming than desired, might save you from losing them.

I agree I'd probably avoid the garage with the weather you guys are getting, but accidentally freezing a beer is not a reason to dump it. I've done it before as have many others with no ill effects.

OP looks like Gil and Ivan have got you covered with their advice. A spiltter is cheap, and I'm betting you'll be in this situation again, that's how I'd go. Otherwise definitely agree on carbing up the IPA so it's ready first, the Belgian would be the better to age.

 

[jdellman]

Thank you all.