Trying to force carb my keg, question.

[ErickJ]

Alright, I'm using this http://www.kegerators.com/carbonation-table.php and I want 3 volumes of co2 in my cider. My fridge is set @ 35F. According to the chart, I should leave it at 15 PSI. If so, how long do I leave it at that psi for and how long do I wait until I lower it to 10psi for serving?



I left it at 35 PSI for 24 hours according to another guide, it left my cider barely carbonated and when I dispensed the cider from the hose, it was completely foam. There was very little carbonation in the actual liquid. Thanks.

 

[wallybangbang]

It usually takes my beers two weeks to fully carb after setting at slightly over serving pressure. I dont really like to force carb. I think it might be a carbonic acid build up or something, but my beers have a funny taste when I force carb and it takes two weeks to mellow out. 5 days at about 20 psi might get it done for you, try that. I did that method and it was carbed, but again didn't like the taste it left

 

[GilSwillBasementBrews]

I would just leave it at that pressure.

As for the foamy pour, how long are your serving lines? I would recommend at least 10' lines. 15' would be better. General rule of thumb is 1 foot per PSI of serving pressure. There are many calculators for line length.

Also, are you using a faucet or picnic tap. If the picnic tap make sure you are opening it all the way otherwise the restriction is equal to sticking your thumb over the end of your garden hose.
I usually find a week and a half to two weeks at serving pressure for my keg to carb to where I want it. So yours probably wasn't all that carbed to begin with.
Post back with a bit more about your kegging setup and I'm sure someone will help out.

 

[PapaO]

Alright, I'm using this http://www.kegerators.com/carbonation-table.php and I want 3 volumes of co2 in my cider. My fridge is set @ 35F. According to the chart, I should leave it at 15 PSI. If so, how long do I leave it at that psi for and how long do I wait until I lower it to 10psi for serving?



I left it at 35 PSI for 24 hours according to another guide, it left my cider barely carbonated and when I dispensed the cider from the hose, it was completely foam. There was very little carbonation in the actual liquid. Thanks.

You leave it at 15 PSI to so it stays at 3 volumes. If you lower it to 10 PSI the Co2 will come out of solution until equalizes at 2.5 volumes, this will cause foam. I would start with 15 feet of 3/16 line to start and cut back 6 inches at a time until you get the pour you like.

PapaO

 

[ErickJ]

I'm using a 5 foot line. It came with the kit. So, should I be using a 15 foot line?

Well, I just did whet you said, it worked amazing. I was trying to pour it slowly, only to have it foam like crazy. Thanks for the tip!!!

I would just leave it at that pressure.

As for the foamy pour, how long are your serving lines? I would recommend at least 10' lines. 15' would be better. General rule of thumb is 1 foot per PSI of serving pressure. There are many calculators for line length.

Also, are you using a faucet or picnic tap. If the picnic tap make sure you are opening it all the way otherwise the restriction is equal to sticking your thumb over the end of your garden hose.
I usually find a week and a half to two weeks at serving pressure for my keg to carb to where I want it. So yours probably wasn't all that carbed to begin with.
Post back with a bit more about your kegging setup and I'm sure someone will help out.

 

[fun4stuff]

At least 15 ft. Id take a slightly slow pour over a 90% foam pour any day. My lhbs sells kits with 5 ft line - I dont understand it. 5 ft is way too low for majority of styles assuming you're serving at a normal temp.

If you want it to be drinkable in 1-2 days, cool beer to less than 40 degrees then on day 1 turn up to 30 psi and rock keg back and forth for a minute. Keep at 30 psi and 24 hrs later taste it. It'll probably still need more carb, so shake it another minute and taste again. If still needs more, shake for 30 seconds increments here on out and repeat the process. Each time you taste, you have to drop to serving pressure and release the prv. Once it tastes ok, drop and leave at serving pressure. The carbonation taste will still need another 5-10 days to be perfect, but using this method you can get it 80-95% there in just a day or two. Sometimes I leave it two days at 30 psi before shaking, which is also fine.