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Carbonation when kegging
i've been trying to carbonate with malt when kegging and it doesnt seem to work, so i force carbonate. should i even bother to do the priming method?
not really needed if you can force carbonate. Creates less mess inthe keg too.
I only force carbonate when there is room in the fridge or I have to take beer somewhere soon and theres not enough time to naturally carbonate. I've only got room in the fridge for 3 kegs, so everything else gets naturally carbonated. I'm not exactly sure what the mess would be. I just use sugar dissolved in water, pour it in as I'm racking to the keg, and then let it sit at room temperature for a week or two. If anything, I've noticed better beer since I'm giving it an extra week to sit rather than digging in right away.
In the end, it's just personal preference. If you are having trouble naturally carbonating, type up your process and post it here and we'll have a look to see if theres any glaring trouble spots in it. I assume you are disolving the malt extract before putting it in the keg and you are keeping the keg at room temperature? Also, you've checked to make sure you aren't leaking CO2 from the post?
DT
The mess I was referring to is the little bit of yeast you're going to get at the bottom when you naturally carbonate. I could go either way, but I will often cool my kegs to let them fall bright and then force carbonate (mainly lagers/pilseners), there wouldn't be any yeast left to naturally carbonate after that step.
my only guess is that the leftover yeast won't carbonate because i flush the remaining air in the keg with co2, a step i read somewhere when kegging, i dont know if thats correct but thats how i interperted it when i read it.
Flushing the air shouldn't hurt anything, the yeast at that point are anaerobic anyway. If too much yeast is settling prior to adding sugar for carbonating that may be your problem.
If you naturally carbonate a Keg, do you still have to charge it with CO2 to get the beer to come out of it? Seems like a silly question to me, but I don't know just how much preassure is created by natural carbonation, and if it's enough to keep pushing the beer when you only have 1/2 a keg left, etc...
No, it wouldn't dispense on its own, you would need CO2 to push it.
NO, FORGET THE PRIMING METHOD !!!!!
LISTEN TO ME AND I'LL TEACH YOU TO CARBONATE YOUR 5 GALLONS IN 24 HOURS.
HOOK UP YOUR GAS LINE TO THE "OUT SIDE' OF KEG.
NEXT, BRING THE PSI UP TO WHATEVER IT TAKES TO HEAR IT BUBBLE.
( INITIALLY ABOUT 10PSI OR SO........
THEN, WAIT 5 MIN. AND BRING IT UP 2-3 PSI UNTILL YOU HEAR IT BUBBLE AGAIN.
WAIT 5 MORE MIN. AND DO THE SAME UNTILL YOU REACH 30 PSI.
AT THAT POINT, LEAVE IT ALONE FOR 24 HOURS.
THEN, BLOW OFF THE GAS, SWICH LINES AROUND AND TURN UP PSI TO POURING PRESSURE.
(ABOUT 8-10 PSI FOR AN ALE.
THAT IS WHAT I LIKE ANYWAY.............
AND NOBODY DOES IT BETTER THAN ME.
DAVE........
well i've stoped using malt to prime and the last two batches i just used CO2 and its worked great.
30psi for 3 days
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