Ok, I'm new to kegging. About 7 or 8 batches into kegs to date. Ecstatically happy about not having to wash bottles, but frustrated at getting the pressures right. Either too frothy, or flat.
What are the oldies (as opposed to us newbies) using to carbonate and dispense. I've tried a variety. Starting off with 40psi for 2 days to gas and dropping to 10 to dispense, and trying 15psi for 2 days and dispensing at 5, as was suggested on a website referenced by someone on this newsgroup, and other amounts in between.
What works for you?
Phil
-- To alcohol! The cause of, and solution to, all of life's problems. Homer J. Simpson
It's not what works for me, or anyone else that matters, but what works for you. The main problem with pressure settings is the length of your plumbing. I recall seeing a site a few years ago with the formulae for working out storage and pouring pressures, maybe a google will find it for you. As for my setup, I set the pressure at between 20 & 25lb to start with for about 5 to 7 days. Then I back it down to 8 to 10lb and leave it there for the next
5 weeks. The first week is in the fridge as cold beer accepts gassing far better than warm beer. I find that leaving for those weeks gives better flavour and head retention. I must also add that I have 6 kegs, so I always have at least 1 on the go.
Using the crank and shake method to carbonate kegs usually results in beer that is either too carbonated or not carbonated enough. To force carbonate correctly, you need to learn a little patience.
First, figure out how much carbonation you need/like (low/moderate/high) for the brew in question.
Next, chill your beer to the desired serving temperature.
Next, consult a chart to determine what pressure you need to achieve your desired carbonation level for the temperature of your brew. For example, to achieve moderate carbonation is about 2.5 volumes of CO2 at 38 degrees. To reach this level, I need to set my pressure at about 11 to 12 PSI. This is straight from the chart.
After you set your pressure, hook up your CO2 line to the keg and FORGET about it for five to seven days. The beer will be a little better having aged the extra days, and the CO2 will absorb fully during those days as well, giving you precisely the amount of carbonation you wanted.
Now, serve. DO NOT adjust the pressure, leave it alone.
Lastly, make sure your serving line offers resistance equal to the pressure in the keg. My beverage tubing offers a resistance of 1.5 to
2 pounds per linear foot, meaning at 12 psi I need around 6 to 7 feet of tubing. Less, or more than that length, and I'll get beer that is too foamy. This is known as balancing your serving line with the keg pressure.
I cant say as I use the larger corny's, I only have 1 small one which I converted into a still. But in theory, as long as no air gets in, your beer should last as long as it takes to drink. 2 1/2 gallons is only a few days drinking (or a couple hours with the mates around). If it sits in the fridge for more than a few weeks after you crack it, you arent a drinker ;)
Phil, I have done the same with each batch and had great success. put your keg under 12psi for seven days at room temperature then refrigerate and enjoy starting on day eight. So far now matter what type of brew I have done this has worked for me...
here is a link to a coronation chart that will help you if you want to go deeper:
Imagine how much better your brew would be if you refrigerated the whole time, and also had the patience to wait for an extra 5 weeks. Liquids absorb the gas far better at lower temps, and good gead retention is achieved when the brew is left for a few weeks. I learned this lesson the hard way.
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