On Fri, 25 Nov 2005 18:21:14 +1100, Phil Miller
<philmil@optusnet.com.au> wrote:
[color=blue]
>
>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[/color]

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.