Kegging pressure question...

Brewing Processes
1

I have recently started kegging my beers, to varying results when it comes to pressure levels and time…
So my questions for all of you are such:

  1. What temps do you carb your kegs at?

  2. What pressure do you carb at?

  3. How long do you leave the keg at pressure before setting it to serving pressure?

  4. What do you set your serving pressure at?

Thanks

2
  1. I have never messed with the temp knob on the fridge. Beer is about 37F out of the tap so I think the fridge must be 37F unless there is temp rise due to serving or warming from the glass.
  2. 11 PSI
  3. I don’t drop the pressure for serving. It takes 10-days to 2 weeks to carb. It takes 3-4 weeks to age/clarify.  So the beer is always carbed before it is ready to drink.
  4. 11 PSI. I do have 10’ lines.
3

http://www.kegerators.com/articles/carbonation-table-pressure-chart.php

4

1.  42 F set on the kegerator
2.  12 PSI
3.  They are left at 12 PSI until empty
4.  12 PSI

5

Same here.

6

About the same. If I want beer carbonated quickly, I roll the cold keg with gas hooked up for about 10 minutes until I can hear that CO2 isn’t going in anymore. Then let it sit for a few days. No chance to overcarbonate this way.

7

Same here, same everything and will only add my lines are 10’, it’s an easy process and the beer is ready to serve in just a few days.

8

I force carbed at 44 degr and at 30 psi.  No wonder there is a chit load of carbo going on.  I thought I saw when you first carb in the keg, 30#s for a few days then reduce pressure to 10-123’s.

9
  1. I carb at any temp between 33 degrees f and room temperature. It may be carbing while lagering in the fridge, while at 42f in the kegerator, or at 50f cellar temps in winter. It really depends on the beer and/or the situation.
  2. Anywhere between 6 psi and 40 psi as per the aforementioned carbonation chart unless I’m in a hurry. Then I shake 'em. Depends on the beer and/or situation.
  3. When the carbonation is in balance with all the other elements of the beer.
  4. 8 psi
10

1)  I usually carb at room temp (60-80°).

2)  Around 35psi.

3)  5 to 7 days.  Then into fridge when space is available.

4)  Variable, depending on the beer style and how diligent I am.  All kegs are hooked up to gas, but I only charge as needed since I can never rest assured my complex system is leak free.

11

Pretty much the same as mtnrockhopper described for carbing quickly and I get very good results. The beer pours very well, no issues with too much foam. Instead I get a nice head on the beer with great carbonation.

12
  1. 50 F
  2. 15 psi, unless I do the rocking method, but I ultimately shoot for 15 psi
  3. depends
  4. 15 psi, 8 ft lines although my kegs are not connected to CO2 all the time so the internal pressure of a keg can drop to 10 psi.
13

At 42f , I carb at 30 psi for 30 hours, then bleed keg and reduce pressure to 13 psi (serving pressure) where it stays till the keg is kicked. Seems to work for me.

14

Am I the only one who doesn’t force carb?

15

No. I’ve been just swapping out kegs and letting the new one sit a week.

16

That’s still force carbing Jim, it’s just the slow and easy way to do it.  I do the same.

You could also condition in your kegs, just like if you were bottling.

17

Oh, duh. Well, never mind

18

;D  You’re too funny.