Humpty Dumpty English Bitter is likely a dumpty

Discussion in 'Beginners Brewing Forum' started by Sebrina, Jun 5, 2021.

  1. Josh Hughes

    Josh Hughes Well-Known Member

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    You kegged it today? It isn’t going to be carbed up and ready to drink at 12 psi. That will will take a week or so
     
  2. Hawkbox

    Hawkbox Well-Known Member

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    Yeah it'll take a week or so at 12psi to get any fizz.
     
  3. Sebrina

    Sebrina Member

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    What should I turn it up to? What temp do you suggest? I had been told at 38 degrees 12 psi. I had the temp higher and they said that I needed to up the gas.
    Can you help? Thanks.
     
  4. Sebrina

    Sebrina Member

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    Thanks. I just watched a video and realized there is a whole other process when kegging. I guess I will keg my porter tomorrow. Since it is going to be two weeks, it should do fine fermenting at the cold temperatures.
     
  5. Craigerrr

    Craigerrr Well-Known Member

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    What I normally do is set the regulator to 30 to 35 PSI, and leave it for 24 to 36 hours. Next step is to disconnect the gas, vent the keg, turn the pressure down to you 12 PSI and reconnect. It may take a day or two to settle out where you want it.

    Question
    How long are your beer lines?
     
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  6. Donoroto

    Donoroto Well-Known Member

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    What Craig said. 12 psi takes a couple days at least. 40 psi could be overnight.
     
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  7. Sebrina

    Sebrina Member

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    Too long! But I kept them until I was sure I could cut them. I can pull them out and move tanks away from kegerator. Kegerator actually has wheels even though it is going in a built in i can always move them. there are lines inside the kegerator which are separate from what goes to the co2 tank. I would love NOT to have to wait 2 weeks to drink beer so I will def try the 30ish psi for a couple of days.
    I am getting ready to keg a porter and just read porters and stouts should be with nitro and a totally different spout. WHat is your suggestion about this?
     
  8. Sebrina

    Sebrina Member

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    I read 12 psi would take 2 weeks! That is too long.
     
  9. Bulin's Milker Bucket Brews

    Bulin's Milker Bucket Brews Well-Known Member

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    Patience. Good beer is not to be rushed....
     
  10. Sebrina

    Sebrina Member

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    hahaha. Yes, but this one went through hell to get made. I made so many mistakes with the new equipment. I upped it to 32psi and will run like this for 24 hours. then will purge tank and set it at 12 psi. That is what is suggested.
     
  11. west1m

    west1m Well-Known Member

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    #51 west1m, Jul 10, 2021
    Last edited: Jul 10, 2021
    Up it to the 30 pound mark and rock it back and fourth , you will hear the CO2 getting sucked up.
     
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  12. Craigerrr

    Craigerrr Well-Known Member

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    The reason I ask about the length of your beer lines is that there is a balance between line length, line diameter, and serving pressure.
    I personally use 10 foot long (3 meters) lines that are 3/16" (4.75mm) inside diameter, and serve at 10-12 PSI. This gives me the carbonation level that I like, without too much foam when pouring. The length of line, combined with the small diameter, actually reduce the pressure and the flow rate at the tap. A larger diameter line would need to be longer to achieve the same result. I think that the folks that get metric sized tubing use 4mm ID beer line, or maybe 5mm, I'm not sure. There is a chart for this somewhere, google may help you with that:D

    Please correct me if I am wrong metric folks!
     
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  13. Mark Farrall

    Mark Farrall Well-Known Member

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    When did Canada go metric?

    My beer line is 4mm internal diameter and around 4 metres length. I'm thinking about shortening mine as the mini-regulators I've put in the setup don't make a difference. It seems the length of the line has more influence on the dispensing flow than the pressure, which sits at about 20 psi for the soda water.
     
  14. Craigerrr

    Craigerrr Well-Known Member

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    We officially went metric in the 70's, but I grew up with feet, inches, gallons, fahrenheit etc.
    There is so much here that is still imperial though, we are kind of bilingual
     
  15. Mark Farrall

    Mark Farrall Well-Known Member

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    Probably that influence to the south. Apart from height and new born weight, I hardly find anyone using imperial units here.
     
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  16. Craigerrr

    Craigerrr Well-Known Member

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    That is some serious brewing DIY hardware there!
    Probably get that keg fully carbonated in under 30 minutes!!!
     
  17. Hawkbox

    Hawkbox Well-Known Member

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  18. BarbarianBrewer

    BarbarianBrewer Well-Known Member

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    The metric system make too much sense for us to adopt it here. :rolleyes:
    In the mid-70's I was in high school and was assigned to debate the metric system in speech class. Fortunately I got the pro-metric side of the debate and won easily. It made so much sense, I couldn't imagine why we wouldn't adopt it. Boy was I naïve!

    Funny tangent. My speech teacher was Mrs. Fehr (pronounced 'fear'). She had a banner above the chalkboard that read "You have nothing to fear but Fehr herself". :D
     
  19. Donoroto

    Donoroto Well-Known Member

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    I never knew it was so complicated! I just stick to imperial and translate to metric (I'm fluent) as needed.
    I measure water in gallons, hops and water chemicals in grams, and grain in pounds.
    When cooking, I tend to eyeball it a lot.
     
  20. Craigerrr

    Craigerrr Well-Known Member

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    Not sure if I shared this elsewhere, so here goes.

    In Newfoundland they were considering changing to driving on the left like in England.
    The plan was to start with the trucks and see how that went before fully committing!
     

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