what now?

[MrFeltimo]

My wife got me a keg set up for my birthday, I have racked 5 gallons of ESB into it and purged of the air, what now.

I have watched and read so many ways of carbing your home brew, from 30PSI and shake the snot out of it, to set at serve psi and leave for 3 weeks, inc putting the gas on the out port.

What is the preferred method, the method that's failsafe and is going to get me consistant results? What are you guys doing?

Thanks
Confused homebrewer

 

[tooldudetool]

Most people will tell you to put it at serving pressure (12 psi or so) for two weeks, "set it and forget it". That being said, I always crash cool for several days, keg it cold, purge the air, set it to 25 psi, shake the crap out of it until it stops taking co2, put it back in the fridge overnight, then vent the pressure, set the regulator to 10 psi and serve. It will take a day of being on serving pressure to really level out, but it works for me every time. Keep in mind the temperature of your beer determines how much co2 it can absorb... there are tons of posts on this topic, try searching for it.

 

[MrFeltimo]

Thanks Tooldude,
It's a good starting point, I kegged this batch from the cold crash so it really was cold.
Why do you vent the gas off before serving?
Do I need to turn the gas off over night once it is carbed when I'm not drinking?
I have a picnic faucet. Do I have to take that line off when I'm not drinking it?
Sorry for the lame questions.
I appreciate the advice.


Sent from my iPhone using Home Brew

 

[barnaclebob]

For the first time, set it at serving temp/pressure and let it sit for a few days. Take samples to see how fast it carbs then start pulling pints when you are happy.

 

[Rockn_M]

The set and forget method will give you constant results. You will never be overcarbed. Keep your gas hooked up at all times. No need to remove the gas or the tap.

 

[Foosier]

Set it and forget it is the easiest way to do it. Most fool proof way too. also, remember that "forget it" doesn't mean you can't take "samples" while you are waiting. I usually sample a few times a weeks until it gets where I want it. After 2-3 days it usually has a decent carb. It really takes a couple weeks to get to perfect carb though but you can enjoy a few pints while you are getting there. The key though is to have a good pipeline so you don't feel the need to pull before it is ready.

 

[Stealthcruiser]

And, not a bad idea on pulling the picnic tap off when there is no drinkin' session going on.........They have been known to get "wedged open" and fill your chiller compartment with beer!

Edit: I see the above recommendation to leave the tap attached.

Just speaking from experience.

 

[Drk93TT]

Just kegged my first beer (a anderson valley-esq cream ale with more hops) just under 2 weeks ago. will be exited to try it at exactly 14 days. Set pressure to 10psi at 40 degrees its been tasting better and better everyday. Set it.... AND FORGET IT. Worth the wait imo so far. no shaking... extra pressure/tampering with the regulator... and most importantly not overcarbed.. but just right!

 

[MrFeltimo]

So are you guys "Purging" the tank before samples everytime? if so why?

 

[SlimWooBrew]

I believe they are talking about just purging 02 out so it doesn't sit on top of your new beer. I do the set and forget as well but only purge out original 02. No need to after that unless your trying to drop internal pressure for some reason. Lets say you bump it to 30 psi just to set your keg lid, your gauge will read that until you start serving or purge it out after you adjust your regulator setting. I'm fairly new to kegging myself but have learned a metric butt ton off this site! Welcome to a new addiction!

 

[tooldudetool]

The reason I vent the pressure off is because I force carb at 25 psi, but serve at 10 psi, so if I don't vent it it will come screaming out of the tap as all foam. I'm just venting it to lower it to serving pressure, that's all.

 

[akillys]

I set mine at 30 psi for 2 days without shaking. I then relieve pressure and set at serving pressure. It carbs up quicker than set and forget and I don't over carb either.