Keg carbing question

Discussion in 'General Brewing Discussions' started by Beerbelly, Aug 18, 2017.

  1. Beerbelly

    Beerbelly Member

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    Thanks for all the helps folks. I think I'm going for Mark D Pirate's idea, 24 hours @ 40 psi, then burp and reset at 10-12 psi; maybe even a little lower on my short line. I've got a wheat in the primary now, and will give this a shot come kegging time.
     
  2. Mark D Pirate

    Mark D Pirate Well-Known Member

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    There are faster methods but can result in over carbing the keg if you're not careful , [email protected] won't be quite enough carb volumes for an apa or similar but i always let them sit a few days prior to pouring anyway
     
  3. jeffpn

    jeffpn Well-Known Member

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    After your first overcarb, you'll err on the side of undercarbing. Just make sure your CO2 serving pressure, beer line length and diameter, and beer temperature will give you the CO2 volume you're looking for. It'll get there.
     
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  4. Ole Shallywags

    Ole Shallywags New Member

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    I set it and forget it. Fridge between 35-40% F regulator setting @ 10psi. I have an APA conditioning now. It's been a week and it's still not ready. I am new to this as well and a little impatient. I am also not sure about fridge temps. I have had 3 different thermometers tell me 3 different readings so I am going to wait at least 3 weeks before I get concerned. I checked the keg PSI twice so far and it showed 9.5 and 9 psi once gas was removed so I know the keg is under pressure. I can only assume everything will be good even if it takes a little longer because of fridge temps. I follow the attached chart. CARBONATION_CHART_DRINKTANKS.png
     
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  5. BoomerBrian

    BoomerBrian Active Member

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    I keg 3 gallons. I usually go 40lbs overnight and then burp and turn it down.
     
  6. Beer_Pirate

    Beer_Pirate Active Member

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    When you burp the kegs, are you waiting for hissing to stop pretty much completely? I can't seem to get the quick carb method down without getting a full 2-3 pints of foam so I've been sticking to set and forget.
     
  7. BoomerBrian

    BoomerBrian Active Member

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    I just hold the gas pin down until it just about stops hissing. I try and guess what is around 10 lbs or under.

    Here is a Brulosophy article with some more information about Burst carbing.

    http://brulosophy.com/2016/05/12/sparkle-fizz-methods-for-carbonation/
     
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  8. Beer_Pirate

    Beer_Pirate Active Member

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    Thanks! Turns out I'd been doing a mixture of both the crank n shake methods and burst carbonating, which definitely explains the foam!
     
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  9. Trialben

    Trialben Well-Known Member

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    Yep just do 24 @30 ish on mine then purge down to serving i recently ler it go 36 and know that is deffinetly too long to burst carb:p.
     
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  10. dankbrewing@gmail.com

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    I am in the same boat as others. I find that force carb at 40-45 for about 24 hours, then reduce down to 10 for serving. Seems to work well. Have about 4', 3/16" lines on the serving side. I think the best improvement has been the taps. I have a couple vent matics, and now an Intertap that all work nicely. Love the Intertap.
     
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  11. Mark D Pirate

    Mark D Pirate Well-Known Member

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    Intertaps are a good unit , suspect they are an Aussie copy of the Perlicks to be honest , pulling the trigger on another 2 taps and extra 4 kegs this week if supplier comes to party on a combo deal including a new kettle and herms coil , pump , fittings and a few kg of hops ....tax refund well spent !
     
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  12. Beerbelly

    Beerbelly Member

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    Well, this worked great! I burst my American Wheat at 30 psi for 24 hrs. then burped it all out for another 24, then reset at 10 psi, and I have a nice spritzy wheat with a beautiful 1" head and no excessive foaming. Thanks!
     

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