Force carbonating

[smurfe]

You must have pin lock kegs. If it don't have a relief valve unhook the gas IN side and depress the poppet with a screw driver. Make double sure it is the gas in or you will get a face full of beer. 5 foot of 3/16" line really ought to be about right although every system is different. All my taps have around 5 foot of line on them. After I get to the volumes of CO2 I want I unhook the line, vent the keg then dial the CO2 down to 3-5 psi or so for serving. If you try to serve with too high psi it is gonna foam. I made that mistake at first. I tried to serve at 30 psi.

 

[gaudet]

Beer seems a lot more involved than wine. good luck with the carbonation

I am learning the kegerator systems.......

Don't let it discourage you xanaxer............. Being able to drink fresh beer within two - three weeks is pretty damn cool.................

 

[gaudet]

You must have pin lock kegs. If it don't have a relief valve unhook the gas IN side and depress the poppet with a screw driver. Make double sure it is the gas in or you will get a face full of beer. 5 foot of 3/16" line really ought to be about right although every system is different. All my taps have around 5 foot of line on them. After I get to the volumes of CO2 I want I unhook the line, vent the keg then dial the CO2 down to 3-5 psi or so for serving. If you try to serve with too high psi it is gonna foam. I made that mistake at first. I tried to serve at 30 psi.

Yep pin lock kegs...............

I'm gonna need a better psi valve to set the working pressure. Its in increments 5..............

 

[Wade E]

I keep reg set at 8-10 psi with 8'-10' of hose and get a good pour. Follow Smurfes set up as hes been doing it longer then me. Ive just followed what I read on homebrewtalk and since I did this all has been good.

 

[Dean]

wow, at 3-5 psi my pour takes forever! I'm pouring closer to 12 psi. Perhaps my regulator needs calibration?

 

[Travisty]

Trav,

as far as overcarbonated, I'm not sure I'd know as I am a newbie at this. But I think the taste of the beer is pretty darn good. Time to pour another one

If it tastes good to you, that's all that counts right now!

 

[Travisty]

All my taps have around 5 foot of line on them. After I get to the volumes of CO2 I want I unhook the line, vent the keg then dial the CO2 down to 3-5 psi or so for serving. If you try to serve with too high psi it is gonna foam. I made that mistake at first. I tried to serve at 30 psi.

Wow, isn't that kind of a PITA? Wouldn't it be easier to just have longer beer lines so you can serve at your carbonation pressures rather than venting and dropping the psi, serving, then raising the psi back up?

 

[gaudet]

Changed it out to 10 feet of 1/4 ID tubing and that seems to have done the trick for it. The head isn't near as monstrous as before. I was getting about 50% foam there. Anyhow, thanks a bunch to the experts that are holding my hands for this learning curve.

 

[Wade E]

1/4" or 3/16" ? 3/16" is the standard! More back pressure is almost always the best way!

 

[smurfe]

I get a great pour with the psi at around 5. I only vent the keg if I force carb at high pressure to get an immediate beer. If I set at line temp and let it set a couple weeks I don't vent. Guess I should of been a little more specific.

Also I forgot to add, I make a whole lot of Bitters and a carb psi of 3-5 psi isn't out of the ordinarily at all. I don't want top overcarb those. Many have 0.5-1.0 volumes CO2. I don't ever remember having to use higher than 12 psi though.

 

[gaudet]

I double checked and its 1/4 id.....

Need to run to the supply store again. But it is working well right now. the foam has been reduced to acceptable levels.