Set and forget nothing one week

[C4valent]

I posted last week about setting and forgetting stats for a saison. I kegged the beer last Friday (6days ago) at 36 degrees at 10 psi. Almost a week later there is almost no carbonation whatsoever. I need the beer carbed 8 days from now for my daughters bday party. Should I just relax and it will be fine in 8 days or should I crank it up for a day or two. Over carbonation is not an option. I do not want to be dealing with half glasses of foam for the entire party. Advice would be appreciated.

 

[TheCondor]

You could wait the 8 days and see or bump the pressure up to say 30psi for 24 hours. Then check. I personally would up the pressure, check, if it isn't carbed up then turn the pressure up again. Don't forget to purge the 30psi and set to dispensing pressure before you check. 30psi out of the tap isn't fun.

 

[C4valent]

There is no chance of over carbing if I leave at 30 for one day? Then purge and set back to 10? Even though been sitting at 10 for almost a week?

 

[Psylocide]

There is no chance of over carbing if I leave at 30 for one day? Then purge and set back to 10? Even though been sitting at 10 for almost a week?

It would likely be perfect... I find that after 2 days on ~30PSI, then a week at serving pressure, it's usually pretty spot on. With the exception of a nice fluffy head, which forms within another 5 days or so.

You're just doing it backwards, but I wouldn't see any problem with doing it that way.

 

[C4valent]

Ok thanks. I've done 30psi for a few days then put to serving pressure and had foamy pours before. There has been a possibility of other issues however and I'm in the process of narrowing down. I'm pretty sure it was too cold of temps with too high psi. I'm just trying to make sure it's not a carbing issue. I swear, I've been brewing for several years now and kegging (which I thought would be simplest) has been hardest to master thus far.

 

[TheCondor]

I agree kegging is hard to master. Every ones setup is different and every beer is different. I still find it easier to fill one giant bottle rather then 50+.

 

[doug293cz]

There is no chance of over carbing if I leave at 30 for one day? Then purge and set back to 10? Even though been sitting at 10 for almost a week?

Try 30 psi for 12 hrs, then purge, set at serving pressure and test. If still under carbed, give it another 12 hrs. Repeat until carbed, and then leave on serving pressure until party.

Brew on

 

[MagicMatt]

If you have 8 days remaining, I'd say let it ride at 10psi. 6 days is too soon to get forced carbed beer with constant serving pressure. It usually takes 10 days minimum for me, and you won't notice the carbonation until the last few days.

 

[Iseneye]

Strange. I set and forget and generally have moderate carbonation after one week. Something's not right if you have zero carbonation.

Have you confirmed that the gas is on and reaching the keg? Have you pulled the quick release valve to check it's under pressure? I've got a four way distributor with individual valves and have forgotten to turn on a valve before.

 

[raouliii]

I posted last week about setting and forgetting stats for a saison. I kegged the beer last Friday (6days ago) at 36 degrees at 10 psi. Almost a week later there is almost no carbonation whatsoever. I need the beer carbed 8 days from now for my daughters bday party. Should I just relax and it will be fine in 8 days or should I crank it up for a day or two. Over carbonation is not an option. I do not want to be dealing with half glasses of foam for the entire party. Advice would be appreciated.

IMO, shaking/rolling the keg for a few minutes, AT 10PSI, creates no risk of overcarbonation and WILL get it carbed sooner. The other side of the equation is whether your system is already dialed in to a 10psi serving pressure. How long and what size beer line do you have? Testing a new kegging rig at a party is a tall order.

 

[gnef]

I agree with raouliii, if 10 psi is where you want the volumes of CO2 to be, and the beer is at serving temperature, what I would do is take it out, keep it on the gas, and start rolling it around for 10-15 minutes, or until you stop hearing any gas flowing into the keg. Then let it settle overnight, and try a pint tomorrow.

This is what I do with room temperature kegs, actually, right after I have transferred to them from the fermenter, but since they are at room temp, my pressures are over 30 psi. This is what I do before I put them into the walk-in cooler to get ready to be tapped.

If you base your pressure off the volumes of CO2 you want at the temperature the beer is at, you will never overcarbonate the beer.

 

[C4valent]

Took the psylocide's advice and set at 30 psi for about 20 hours and just poured myself a beautifully carbed mango saison. Thanks for all the advice!