Keezer/carbing

[Bunglebrewsbeer]

To my shock and amazement the Mrs has said I should get a keezer in the kitchen. So with haste before she sees sense I've set about amazing bits. I have a corny 1 at present. Regulator. 4 way splitter. Stc1000 ( pre built as I'd torch the house if I touched wires ). So just need the freezer and piping and a tap. Sorted!! My question is I was going to lump it all in side the unit when built. Having never carbed beer other than a pressure barrel and bottles using sugars. How do you force carb and how long does it take ?

[rpt]

The best way is to set the correct pressure for the temperature and carbonation level and leave it for a week.

[Bunglebrewsbeer]

Where do I find this?

[UpTheToon]

Where do I find this?

Something like this might help...

http://www.kegerators.com/carbonation-table.php

Although I go the less technical route of setting it to around 12 psi and check every few days to see if its done

If you want it carbed fairly fast I've set my regulator to around 40psi for the first 24 hours and given the keg the odd shake, that gives it a head start. Then set it to serving pressure and it should be ready after a few more days.

[Bunglebrewsbeer]

So basically lob it in. Leave a right pressure and not long after jobs a good'n.

[Bunglebrewsbeer]

So I take it the top line is the pressure to set it at.

[rpt]

Yes, in psi.

You'll probably need to balance your lines to not pour foam. A length of 3/16" will drop the pressure to the tap.

[Bunglebrewsbeer]

This is something I'll be picking brains about when I get to setting it up hopefully next few months.

[Bunglebrewsbeer]

So from the gas to the keg the line length not that important. But more so from keg to tap is where it matters.

[joe1002]

So from the gas to the keg the line length not that important. But more so from keg to tap is where it matters.

You got it.

[Bunglebrewsbeer]

Sorted.