Storage pressure

[CoastalEmpireBrewery]

This is my first post on this forum. My question is I am about to keg my autumn amble ale. I plan on force carbonating it at 20 psi for 2 days. Say if I decide to drink it 3 weeks later, at what psi should I store it at for it to keep its carbonation but not over carbonating it? Thanks for your help!

 

[runningweird]

don't worry about doing the 20 psi for 2 days thing, set it to 12-14 psi and leave it alone for two weeks. it will carb perfectly and will be ready to drink in three weeks.

or set it to 12 psi, and while the gas line is still connected shake the keg around for 20 minutes - then store it.

you don't't need to apply more pressure once your ideal carbonation is reached until you start pulling pints.

 

[chickypad]

Your answer depends on the temp of the beer and what carb level you want. Use this chart to determine that. I also prefer the "set and forget" method as described above for reliable results. Others routinely burst carb at higher pressure for a short time to speed up the process but you do have to be careful not to overshoot.

 

[CoastalEmpireBrewery]

Ok thanks. This is a picture of my autumn amber ale. It's getting close to the end of fermentation.



That was on Friday. We have been traveling for the holidays. It should be alright to sit on the yeast cake for about a week, right?

 

[CoastalEmpireBrewery]

It's more than likely going to be stored in a keg at roughly 65-70 degrees as I do not have a homemade kegerator or keezer as of yet. According to your chart it looks like 26 psi for that temp should be fine. Unless I am reading the chart completely wrong....

 

[chickypad]

That would be a pretty low carb level at a little under 2.0 volumes. When you do go to chill it and before tapping just make sure to adjust the psi according to the chart and give it time to stabilize at the new temp, I'd say a couple days at least. No worries leaving the beer an extra week or two to give it time to clean up and clear.

Edit: You need to be careful going from high pressure to low, and it's always a good idea to have a check valve because if your keg is very full you can get backflow into the regulator. When I have a keg that was carbed and got to room temp I will fully chill first before hooking back up to gas at the correct pressure.

 

[CoastalEmpireBrewery]

So do you think I should keep the PSI around 30 then? Since it is going to be stored at such a high temp? I live in southern ga. How long should I keep it at 30 psi? I was thinking I would release the co2 when I chill it then go off your chart for psi

 

[Stealthcruiser]

Not that it matters to your question, but "where" in Southern Ga.?

 

[CoastalEmpireBrewery]

Savannah, ga