First time force carbonating...

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Methods? Suggestions?

What I'm doing, based on some reading I've done is...

Found out this fridge resides around 42ish degrees F (put a thermometer in
it), and decided to try for 2.2 "volumes" of CO2, which according to charts
takes 12ish psi at 42ish degrees. I set the regulator to 12, set the keg in
the fridge, agitated it a bit, and now... I let it cool down to the serving
temp, occasionaly agitating it until theres no more CO2 going into the beer?
Then purge some of the head space and lower the regulator pressure to
serving presure (3ish psi)? And thats that?

My stepdad's method is to push a ton of CO2 into it, disconnect it, rock it
a ton, purge, repeat a few times, hook it up and serve...

Anyone got thought/opinions/advice?



Re: First time force carbonating...


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Easiest is to purge headspace, then set it at 12psi and leave it alone for a
week at serving temperature.  Don't dick around with serving pressure
adjustments.  Dispense at 12 psi.
Ken



Re: First time force carbonating...


White Trash wrote:
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This...

http://www.bodensatz.com/staticpages/index.php?page=Soda-Kegs
is the best info I've found on kegging and force carbing.

    ---------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: First time force carbonating...


On Tue, 12 Apr 2005 23:32:41 GMT, "White Trash"

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Close, but you don't quite have it.

1.  Place uncarbonated beer, in keg, in refrigerator and let it cool
down to 42 degrees.  Overnight should take care of it.  I like to
purge the headspace as soon as I seal the keg by hitting it with some
CO2 while the purge valve is open (around 30 seconds or so) then shut
off the CO2.

2.  Hook up the CO2 (if not still hooked up from step 1), and dial up
your 12 psi on the regulator (open the valve in necessary).  You'll
hear some gas going into the keg, then it seems to stop.  Don't worry
or be impatient.

3.  Wait anywhere from 3 to 7 days.  I've never had to wait more than
five.

4.  DON'T TOUCH THE PRESSURE.  Leave it at 12psi for dispensing.  If
you dial the pressure down to 3psi, CO2 will slowly leave the
solution, and the beer will slowly begin to go flat.  That is simple
physics.  Leave the dispensing pressure the same as your carbonation
pressure.

This method gives you consistent carbonation, glass after glass, keg
after keg.

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This method almost always results in either an overcarbonated glass of
foam, or an undercarbonated or flat beer.  It is very inconsistent and
hard to control.



Re: First time force carbonating...


On Tue, 12 Apr 2005 23:32:41 GMT, "White Trash"

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If you carbonate at 12psi, you want to dispense at 12psi if you
dispense at the same temperature.  The adjustment is to the length of
line, not the pressure.  3/8 inch beer line drops about 2psi/foot, so
you'll want a slightly less than 6 foot dispensing hose (6 feet to
start, then cut an inch at a time if the beer flows too slowly).

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As long as the last few pressurizations are done at final pressure
(12psi, in your case) there's nothing wrong with that.  I usually do a
bit of both - pressurize at about 20psi and rock the keg on my knees
for abbot 15 minutes, then reduce to 12psi and refrigerate for a day
or two.

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