Room temp natutal carb

[HomeDrewBrew]

Hi
Im def a Newbie when it comes to this and of course comes the questions.

My fridge is only big enough right now for only 1-5 Gal keg at a time.
So i was wondering if i have a batch that im drinking from in the fridge and another thats almost done fermenting and gna put to keg,
What are the necessary steps to do a Room temp natural carb?
No sugar!.
So by the time that keg kicks i will be ready to go with another.

Thanks.

 

[SmokeyMcBong]

I think the only ways to do a natural carb without adding sugar would be to either put the beer in the keg before its done fermenting or to add fresh wort/fermenting beer to the keg during transfer.

Unfortunately, I don't know at what SG to rack to get proper carbonation or how much fresh wort/fermenting beer to add either. Good luck.

 

[day_trippr]

A spunding valve would make this dead simple...

Cheers!

 

[Roadie]

Not sure how you're going to get it to carb naturally with no sugar. The residual yeast have to eat something in order to carb it.

 

[sfish]

Please clairfy:

I think your question is: How do I carb in a keg at room temp. Therefore implying you have only every carbed in the fridge and/or you can only attach CO2 to one keg at a time

 

[HomeDrewBrew]

Please clairfy:

I think your question is: How do I carb in a keg at room temp. Therefore implying you can only attach CO2 to one keg at a time

Yes,i only have one regulator and can only attach to one at a time.

 

[kombat]

Yes,i only have one regulator and can only attach to one at a time.

Problem solved.

 

[HomeDrewBrew]

Ok,so if i have the keg out of fridge runnin at the psi in the fridge lets say the 10-14 psi after the initial 30 psi for 36hrs..the keg at room temp will be carbed in the weeks it takes to kick the keg in fridge?.
Thanks

 

[kombat]

No. You need to carbonate the room-temperature beer at a much higher pressure than the cold keg in the fridge. See this chart for the exact PSI you'd need. But if you have room for both kegs in the fridge, then the manifold would let you serve one while the other carbs. I leave all my tanks perpetually at 12-14 psi, and just use a long enough serving line to ensure I can serve at that pressure without foamy pours.

 

[day_trippr]

That would only work if your room temp was the same as the fridge temp.

Use our favorite carbonation table, your room temperature, and desired carbonation level (fwiw, 2.5 volumes is about average for ales) and set your gas pressure accordingly...

http://www.kegerators.com/carbonation-table.php

Cheers!

 

[HomeDrewBrew]

I appreciate all the help guys!
I do have another ?.
May sound stupid.

When im ready to rack the batch to my keg and i put in fridge to get cold.
Do i hit it with the 30psi before or after i put it in the fridge to get cold?
If after its been cold what psi do i hit it with?.
Thanks
Hope someone undertands what i mean.lol

 

[Gavin C]

I appreciate all the help guys!
I do have another ?.
May sound stupid.

When im ready to rack the batch to my keg and i put in fridge to get cold.
Do i hit it with the 30psi before or after i put it in the fridge to get cold?
If after its been cold what psi do i hit it with?.
Thanks
Hope someone undertands what i mean.lol

Chill and carb at the same time. No need to wait.

If burst carbing I do 36hours at 30psi (beer is cold when it goes to the keg) and then reduce to serving pressure (10-16psi depending on style).

If the beer is warm when it goes into the keg it will just take a little longer to reach equilibrium so you could burst-carb for a little longer if you want. I tend to err on under burst-carbing as it is super simple to increase carbonation. (wait a little longer at serving pressure)

Not so simple to reduce the carbonation level. Totally doable but easily avoided.

 

[HomeDrewBrew]

Chill and carb at the same time. No need to wait.

If burst carbing I do 36hours at 30psi (beer is cold when it goes to the keg) and then reduce to serving pressure (10-16psi depending on style).

If the beer is warm when it goes into the keg it will just take a little longer to reach equilibrium so you could burst-carb for a little longer if you want. I tend to err on under burst-carbing as it is super simple to increase carbonation. (wait a little longer at serving pressure)

Not so simple to reduce the carbonation level. Totally doable but easily avoided.

Thanks Gavin for putting it into prospective for this newb!.

 

[HomeDrewBrew]

And of course i purge it before i lower to the 10-14psi?

 

[Gavin C]

And of course i purge it before i lower to the 10-14psi?

I do purge when I turn the psi down. Not sure it will make much of a difference if you don't as the head space in a full keg is small, meaning it will equilibrate at the new lower pressure quickly enough.

I do it mainly to be certain I have the keg at the desired serving pressure, playing with the reg and the PRV till till the psi is stable at the level I want.

I have yet to have any problems with a 36hour burst carb (beer cold at the start of carbonation) followed by lowering to serving pressure. Perhaps with a style where a lower level of carbonation is desired a shorter burst carb time would be better; I'm thinking a mild or a stout. 30 hours would be safer.

 

[HomeDrewBrew]

Ok,and i know i will prob have to adjust with what size bev line i have too!.
I think the kit gave me a 5'-6' bev line so hope it dont come out foamy.
Thanks