3 Responses to “New Calculators for Priming and Kegging Launched”
Just curious if you know wether it would be a different calculation or simply different time frame to reverse the ports and put CO2 in the beer port on the keg. Does it reach temp/pressure equilibrium sooner (because of pressure below and above the surface, or does it take a different pressure because of the stem being submerged in the beer effectively adding back pressure? Do you just pressurize the keg through the normal ports and leave it a week to absorb from the surface?
Hmmm… interesting idea. I have never heard of reversing the ports. If you really want to speed up the force carbonation process one technique is to turn up the pressure regulator setting for a couple days, then turn it back down to serving pressure. I don’t like this approach as it can lead to beer going the reverse direction (into the regulator) when the pressure inside the keg is higher than the pressure in the line. Can make a real mess. Plus it is more work and more can go wrong. I have a single regulator that feeds into branched lines that carbonate all my kegs, which means I am also forced to live with one setting.
I’m using standard kegs with Sankey couplers and they have a built in check valve that keeps beer out of the CO2 lines even if you invert the keg. It makes carbonating a breeze … I just chill the keg overnight and then the next day, crank the pressure up to 30 psi and agitate the keg until I get the desired level of carbonation. The bungs are a little tricky to remove and replace on the standard kegs, but I came up with a pretty simple procedure to do it, and since I’m using standard draft parts and fittings for everything, I can tap my kegs anywhere that a standard keg can be tapped. The standard kegs come in a wide variety of sizes and shapes too, which comes in handy from time to time …