Priming A Keg

[ReverendBell]

I have only been kegging for a couple of batches now and I have been force carbonating. Sometimes it works and sometimes it doesn't. Any suggestions.

 

[Clonefarmer]

I have only been kegging for a couple of batches now and I have been force carbonating. Sometimes it works and sometimes it doesn't. Any suggestions.

What method are you using to force carb?

 

[ReverendBell]

about 25psi of CO2

 

[osagedr]

Suggest trying the search function--lots of good info in tons of threads on this subject.

My last batch was 30 PSI for three days at 35 degrees then down to serving pressure. Beautiful carbonation. Only downside was huge foaming when I used my BMBF to fill a few bottles.

All you need to do is follow the carbonation tables and give your beer enough time. If you MUST carb it up quickly then expect to do a whole lot of shaking.

 

[Rick500]

Also make sure your keg lid is sealing properly. Use keg lube.

 

[IrregularPulse]

10-12 psi for 1.5-2 weeks. After you seal everything, spray all connections with a starsan solution and check for bubbles.
Are you just hitting it with 25psi then disconnecting the hose or leaving it and for how long?

 

[duskb]

I have only been kegging for a couple of batches now and I have been force carbonating. Sometimes it works and sometimes it doesn't. Any suggestions.

I struggled with this for over a year trying all sorts of variants until I found several folks on here that encouraged me to slow the process way down. I'm now about 9 PSI for 3-4 weeks at around 35-40 degrees.

Not ever going back. Bubbles everywhere!

 

[ReverendBell]

Now are you putting the pressure through the out spot on the keg. Cause thats how I was told to do it. But I tried my brew lastnight and it was good so maybe I just have to wait a little longer. Thanks for all the info everyone.

 

[Rick500]

You can do it that way, which will bubble the CO2 up through the liquid and perhaps help it to dissolve into the beer, but you certainly don't have to. And you may find that if you put a gas disconnect on a beer out post, you'll have a hard time pulling it back off.

I just carbonate through the gas in post and let it sit until it's ready.

Bobby_M posted some really good info in this thread: https://www.homebrewtalk.com/f35/keg-force-carbing-methods-illustrated-73328/

 

[v2comp]

chill it down to the low 30's, or as cold as your fridge will allow, hit it with 35 psi for 15 seconds, bleed off 3 quick spurts from the pressure relief valve(to get as much residual air out of the keg), shake the hell out of it, let it sit for an hour or so, hit it again with 35 psi for 15 seconds and shake it again.
your beer will be ready in 2 days and you can get on to the next one.........
when you get ready to try it, just open your tap in your glass and see what pressure you have, then bleed off down to your serving pressure.
I've been doing this for 12 years and havent been dissapointed yet.

 

[ReverendBell]

So v2comp, I tried your method and it worked great. That's how I will be doing it from now on. Thanks for all the info.

 

[v2comp]

no problem, glad to help,
sometimes this stuff is just much simpler than some people would like it to be I think.......lol

 

[chefmike]

, shake the hell out of it,

I think the reverend is biased toward this method... :fro:

 

[v2comp]

lol, probably so!

 

[November]

You can do it that way, which will bubble the CO2 up through the liquid and perhaps help it to dissolve into the beer, but you certainly don't have to. And you may find that if you put a gas disconnect on a beer out post, you'll have a hard time pulling it back off.

Yup, broke my disconnect yesterday doing this. I'm going back to setting it low and letting it sit.

 

[ReverendBell]

wow biased huh. I thought this thing was for asking questions and getting different answers to find out what is best for yourself.

 

[chefmike]

wow biased huh. I thought this thing was for asking questions and getting different answers to find out what is best for yourself.

I was just trying to make a funny... your name has reverend, shake the hell out of it... that kind of thing.

of course, it is late, and your response might be witty and I will realize it tomorrow.

If it was serious, yes, lots of good responses. I enjoy the social aspect as well. I think you got some good feedback, so I was just trying to provide comedic interlude.

If your issue has not been solved, I would be happy to chat about that as well. Lord knows I have over and undercarbonated batches for reasons both known and unknown!



regardless, stick around. lots of good folks on here. Many funnier than I!

 

[BadgerBrewer]

I never understand the shakers. 30 psi for 48 hours, bleed all pressure from your keg, set to serving pressure (8-12 psi) and you are golden. The only caviat I put in is to have your keg cold crashed at 35ish degrees 24 hours before force carbing so that your brew absorbs the co2 efficiently.

 

[ReverendBell]

chefmike its all good man.