Help! Kegging an English mild...

[kunz.jamesj (kraftwerk)]

Hey all, I’m kegging an English mild (3.5% abv) and it needs to be ready for a wedding on the 28th of July.

What volume of C02 should I shoot for? Part of me thinks a proper English ale should be on the low side but this needs to be a crowd pleaser on a hot day, with lots of people who aren’t accustomed to drinking this style.

Should I go for the standard 3/4c priming sugar or make it even more fizzy and refreshing? Or about 1/2c to be closer to style?

[anday6]

I’d say, shoot low then adjust up with the forced carb a few days before the wedding.  Much easier to adjust up than down.

[mtnrockhopper (Jimmy K)]

I haven’t heard many people complain about beer being less carbonated than they want. Maybe shoot in the middle with 5/8?

[morticaixavier]

or just force carb to exactly the volume you want? I have not primed in a keg yet but I would worry about it not getting done and settled in 10 days.

I like slightly over the mid point for the style on british beers. There needs to be enough sparkle to wake the flavours up but not so much as to make it excessivly cleansing on the pallette.

[euge]

At room temp a Mild it will be carbonated in 3 days. I keg prime frequently but weigh my sugar. Measuring by “cups” is fraught with inconsistencies. Weigh. Weigh. Weigh!

I’d shoot for the middle range maybe 2.4 volumes. If you over-carbonate to please the American palate it will result in a harsh beer. Maybe no-one will notice but you will.

[kunz.jamesj (kraftwerk)]

@euge

At room temp a Mild it will be carbonated in 3 days. I keg prime frequently but weigh my sugar. Measuring by “cups” is fraught with inconsistencies. Weigh. Weigh. Weigh!

I’d shoot for the middle range maybe 2.4 volumes. If you over-carbonate to please the American palate it will result in a harsh beer. Maybe no-one will notice but you will.

Great advice. Lacking a scale, I still measured out the sugar but went a little below the standard 3/4 cup sugar recommended. I’m still getting used to kegging and have found most consistent results with priming and then topping off with a little extra CO2 if needed.

Thanks!

[dbeechum]

Here’s my guide for fast - no hassle - force carbing. It’s not the fastest or least attentive method, but it gets the job done.

1. Chill your beer overnight to a known temp (say 35)
2. Look up your desired CO2 level on a handy dandy carb chart (or in the software package of your choice)
3. Set your regulator to the recommended p.s.i. +1
4. hook up the gas to the gas in
5. put keg on side, gently roll back and forth for 10 minutes
6. done.

[kunz.jamesj (kraftwerk)]

Thanks Drew. This’ll help next time I force carb.

[drmario47]

@dbeechum

Here’s my guide for fast - no hassle - force carbing. It’s not the fastest or least attentive method, but it gets the job done.

1. Chill your beer overnight to a known temp (say 35)
2. Look up your desired CO2 level on a handy dandy carb chart (or in the software package of your choice)
3. Set your regulator to the recommended p.s.i. +1
4. hook up the gas to the gas in
5. put keg on side, gently roll back and forth for 10 minutes
6. done.

Agreed, I do the same thing when I want my beer carbed ASAP. Works like a charm!

[bluesman]

Another very fast method is to set the CO2 pressure to 50psi on the keg and let it sit for 12 hours. Then reduce the pressure to recommended setting per style and you’ll be at about 2 volumes +/- at 40F. No shake, rattle or roll involved with this method.