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Carbonate a brew in a 19L post mix keg
Hello,
This is my first post and my first time at Legging’s is about to carbonate a brew in a 19L post mix keg. The keg is at room temp (19 degrees C)
The brew is Brown Ale from a can put down with a partial mash pack.
- What pressure should we set initially and for how long?
- What pressure for pouring.
- Should we put it in the fridge straight away
has anyone got a Co2 Pressure versus Temperature chart? Any help would be appreciated.
The keg will carbonate quicker if its cold / already at pouring temp in the fridge.
There are 2 main methods of gassing the keg - a quick way & a slow way. Each
has its pros & cons. My pouring pressure is around 10psi but depends on a few things, like length of the beer hose.
Cheers
Hey peyton,
Have a look at this thread. It talks about balanced systems which some say are the nirvana of kegging.
It contains a few links as well as a spreadsheet I put together to overcome the imperial limitation as well as hopefully simplify the calculations of setting up a "balanced" system. The spreadsheet also includes charts of the pressures (in kpa, bar & PSI) required for differerent carbonation levels for styles @ different temperatures which is what you were asking for. Hope you find it useful.
Doc, feel free to use some or all of my spreadsheet in the above thread for the calcs section. I put a fair bit of effort into getting the formula as well as converting the calcs & base info into metric units, so that'd hopefully save you a pile of work.
Experiment & have fun.
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