Ready to keg

[icebob]

I brewed this Biermuncher recipe 9 days ago, Had a FG of 1004 reading at day 7 and again today. I think I'm ready to keg it. I don' want to force carb it, so if I got this right, keg the beer, purge the keg, put it in the fridge to get down to serving temp ( would say about a day) then hook up gas line to keg, set to 10/12psi until it stop filling... my question is do I leave the gas line hooked up or disconnect it and let it go.... Thx in advance...

 

[Rockn_M]

I always move to keg hook up to co2 at serving pressure, purge then drop temperature. No need to wait to hook up co2


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[duboman]

If you don't want to force carb then put the keg in the fridge/kegerator, hook up gas at serving pressure and let it sit for 10-14 days and serve


Sent from the Commune

 

[Tarks]

Wait. You say you don't want to force carb? Then don't put the keg in the fridge until its carbed. You'll want to carb at room temp, then put the keg in the fridge and set the regulator to serving pressure.

Not sure why you wouldn't want to force carb it though, unless your regulators are being used up to serve other kegs.

 

[icebob]

ok just kegged it, put about 7 psi, purged a couple times, crank it up to 20 psi, let it sit there for about 30 minutes, then lower to 12psi, let it hooked up and put it in the back of the fridge, will monitor couple times a day and sample one in about a week....now I have a fermenter avail

 

[freisste]

What are you planning to monitor?

 

[icebob]

the regulator to male sure it stay where i dialed it...

 

[mrduna01]

The term force carb is often misused. If you have your keg hooked up to a co2 tank regardless of anything else you are force carbing your beer or forcing gas in to solution. Temperature of the the keg doesn't matter as far as the term force carb is concerned. As far as the process you use to carb the beer there are many variations. Many do the set it and forget it method of putting in fridge at serving pressure and leaving for a couple weeks until it's ready. Others shake the crap out of the keg to force more co2 in to solution at a faster rate and often over carb the beer. I land somewhere in between. I put the room temp keg in the kegerator and set to 30 psi. I then leave it for 36 hours. At that time I turn the psi down to serving pressure and leave it for another few days and I've yet to over carb using this method although it doesn't get fully carbed until about a week of total carbing time. Setting at the high pressure just for a couple days gets me close to equilibrium without over shooting and then I let it carb the rest of the way at serving pressure. Oh but to answer your initial question you would leave the gas connected at serving pressure 24/7.

 

[icebob]

Ok, now I understand, for me force carbing was that 30+ psi and rolling the keg on the floor for a while...

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[mrduna01]

Ok, now I understand, for me force carbing was that 30+ psi and rolling the keg on the floor for a while...

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We call that the crank and shake method.

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[gr8shandini]

Ok, now I understand, for me force carbing was that 30+ psi and rolling the keg on the floor for a while...

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You can crank it up for a bit, or shake it, but I wouldn't recommend both. Way too easy to overcarbonate. Shaking for about 20 minutes at serving pressure will cut a good 3-4 days off the normal carbonation time, though. There's really no reason not to do it.

 

[icebob]

ok I just crank it up to 30psi (no shaking or rolling), how long should i leave it there? thx in advance

 

[mrduna01]

My method is to set at 30 for 36 to 48 hours depending on if I started with a cold keg. If I start with a warm keg it carbs slower so I go for 48 hrs. I then back it down to serving pressure for several days. At that point its y usually carbed up close to where I like it. It will continue to carbonate slightly till equilibrium is reached over the following four or five days till its fully carbed.

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