Kegerator kit from Keg Kingdom

[Kev888]

Its certainly more convenient than de-coupling disconnects, although that does the same job so a lot comes down to how easy it is to access the kegs and how often you change them. Personally I stepped up to different secondary regulators to give the option of different pressures too, but if the manifolds are cheap enough (I'm a little out of date on the latest prices) seems like a reasonable call.

[orlando]

Its certainly more convenient than de-coupling disconnects, although that does the same job so a lot comes down to how easy it is to access the kegs and how often you change them. Personally I stepped up to different secondary regulators to give the option of different pressures too, but if the manifolds are cheap enough (I'm a little out of date on the latest prices) seems like a reasonable call.

Barneey had a 3 way and a 6 way for sale, sold one I believe. PM him. I have a 6 that cost me about £90, got it from Norm.

[Bunglebrewsbeer]

I'm going to be using my keg fir first time soon. If I fill it on a Tuesday should it be carbonated by the Saturday?


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[alexlark]

If you have temperature control and drop it to 1c you can force carb in 24hrs by putting 35psi on it and then setting to serving temp and pressure after the initial 24hr period. This is how I do it all the time. Obviously with no temp control you can still set at 35psi but you're going to have to wait longer.

[Bunglebrewsbeer]

I've got a fridge. Not sure how low it will drop. Seen it get to 4 before now. So 4 at 35 for 24hrs and try that? I'll crash cool the beer in the FV to that to before transfer?


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[demig]

Bypass the thermostat in the fridge and you might get lower. Get down to 1 in mine. Depends on your fridge how easy that is though

[Bunglebrewsbeer]

I can just about wire a plug. Might give bypassing electrical things as I may well die. Or the street be without electric knowing my luck.


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[Fil]

While you can condition quickly with pressure, the beer may still require a week or 6 to mature, and while its what i do as i dont have temp control over my kegs, conditioning with a high pressure can be a bit hit n miss and you can often find yourself rocking n venting a keg to remove excess condition all too frequently. Its not the expense so much, when bought in 6+kg masses co2 is cheap as chips.. but its a pita for sure..

If you have a fridge to serve from and plan on drinking asap? it may be a better option to check a conditioning chart for an idea of the ideal temp/pressure to set to condition in a week and serve.. Its still quicker than natural conditioning, and once you get a feel for conditioning levels way less hassle and should add a few weeks/months to your co2 supplies lifespan too..

heres one from my bookmarks, http://www.kegerators.com/articles/carb ... -chart.php iirc there is one stickied in here using celcius temps ..

If you remove from the gas supply when conditioning and are storing the kegs in the cold or you suffer a sudden frost its not unheard of for the beer to absorb All the excess co2 in the small volume of headspace in the keg and loose the lid seal as a consequence. Its one way to drop a full bottle of gas if it catches you unaware..

and my #1 tip of all is Chain your co2 bottle to the wall.. you can buy special chains but 2 wall plugs and 2 cup hooks and 30cm of BnQ steel chain does the job for me, The bottles are top heavy the gas line is semi-rigid its very easy to topple an unsecured bottle with a slight tug or push on the line, and if it misses you on its way down its akin to dropped toast landing butter side down, in that it will invariably drop onto the regulator if its attached to the bottle

[alexlark]

Here's the stickied carbonation chart in Celsius and Excel: Download of Printable Excel File

I've over carbed in the winter when ambient dropped below my fridge temp. Caught me out good and proper! I've used the 1c 35psi 24hr method as it gets me 3 quarters of the way without overshooting. I left it for 48hrs once and that was too much. After 24hrs when you set serving temp and pressure the keg will balance out and you'll be good until it's empty.


Good tip about the bottle too. I used a Cooker Stability Chain & Hook from Screwfix. Was only £1.99 and includes a wall bolt, plug, chain and hook.

[Bunglebrewsbeer]

So for an American pale ale I've currently got fermenting. What would you advice carbonation level I aim for? And what's a good serving temp? Was thinking around 12C maybe?


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[alexlark]

For an APA I like it at the lower end of lager levels of carbonation at approx 7c. You can always lower or raise the temp until you're happy with it, I find it really easy with the STC. In summer I tend to chill to 5c as I find the beer warms up too quickly when supping on the patio.

Once you've found the sweet spot for what you like write it down, It's all too easy to forget, and will make it quicker next time. In no time you'll have a list of beer styles and the pressure & temp you like them at.

[Bunglebrewsbeer]

So a carb level around 2?


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[Stanna]

After cold crashing for a week at 1 degree c, I transfere to corney keg and force carb at 30 psi for exactly 6 minutes with a gentle rocking back and forth, I would guess by then the beer in the keg is around 3 degree c, this gets the beer perfectly carbed and ready to serve.

[alexlark]

Approx 2.40 is where I like an APA.

[Bunglebrewsbeer]

Sorted. Lots of options. So once I've got it carbed up. Do I then disconnect the gas. Release pressure out with that plug thing. Reconnect gas to serving pressure ( no idea what that is ) then connect beer out line and off i go?


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