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

> Ok, I'm new to kegging. About 7 or 8 batches into kegs to date.[color=blue]
> 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?[/color]

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.

John

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.

"two bob" <4> wrote:
[color=blue][color=green]
>> 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?[/color]
>
> 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.
>
> John[/color]

How long will a small (2 1/2 gallon) keg keep in a fridge as it
it being drank and not lose flavor?



--
An Englishman who was wrecked on a strange shore and
wandering along the coast . . . came to a gallows
with a victim hanging on it, and fell down on his
knees and thanked God that he at last beheld a sign
of civilization.
*****--James*A.*Garfield*(1831-1881)
******(House*of*Representatives*speech,*June*15,*1870)

Cheerful Charlie

>>> Ok, I'm new to kegging. About 7 or 8 batches into kegs to date.[color=blue][color=green][color=darkred]
>>> 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?[/color]
>>
>> 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.
>>
>> John[/color]
>
> How long will a small (2 1/2 gallon) keg keep in a fridge as it
> it being drank and not lose flavor?[/color]


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 ;)

[color=blue]
> 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.[/color]

you gott to be shitin' me. hydrostatic head is hydrostatic head
how's this work?
--
subjugate the rhyme and rock with the rhythm
only got one line to balk all the schizm

On Sat, 26 Nov 2005 02:44:36 -0600, G_Cowboy_is_That_a_Gnu_Hurd?
<vvosen@cpinternet.com.SPAM.naptha> wrote:
[color=blue]
>you gott to be shitin' me. hydrostatic head is hydrostatic head
>how's this work?[/color]

try blowing through a large bore tube, then a small bore ... you'll
see what he means.

steveb

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:
[url]http://www.ebrew.com/primarynews/ct_carbonation_chart.htm#Carbonation_Chart[/url]

Good brewing to you!
-Billy


"Phil Miller" <philmil@optusnet.com.au> wrote in message
news:v8edo11kkq6jlprr10gt1u60btkhnaoukl@4ax.com...[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
> --
> To alcohol! The cause of, and solution to, all of life's problems.
> Homer J. Simpson[/color]

"Billy Vance" <billyvance@comcast.net> wrote in message
news:x56dnYuu2bd7NBXenZ2dnUVZ_v2dnZ2d@comcast.com...[color=blue]
> 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...[/color]

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.

[color=blue]
>
> here is a link to a coronation chart that will help you if you want to go
> deeper:
> [url]http://www.ebrew.com/primarynews/ct_carbonation_chart.htm#Carbonation_Chart[/url]
>
> Good brewing to you!
> -Billy
>
>
> "Phil Miller" <philmil@optusnet.com.au> wrote in message
> news:v8edo11kkq6jlprr10gt1u60btkhnaoukl@4ax.com...[color=green]
>>
>> 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[/color]
>
>[/color]

Thanks to everyone that answered. Lots of good information there. 5
weeks seems a tad excessive! :-) I brew beer to drink, not to look at.
:-)

Cheers All,

Phil
--
To alcohol! The cause of, and solution to, all of life's problems.
Homer J. Simpson