1st time kegging help

[Dazzelknight]

Hi all
Iv just purchased the new
oxbar set up from the MM as it’s on sale. Think it’s a good step before I decide if I’m gonna go full corny set up. It’s a 20lt plastic keg plumbed into a soda stream canister. What I need help with is how much psi do i need to get a good pint, for Ale and lager .? Also will it be good to go straight away or will it take a day or two for the Co2 to absorb into the beer ?,, do I set higher pressure then reduce ? .. what’s ur practice.?
Thx

 

[Larse]

There's force carbonation methods which tbh I don't think are necessary. You should chill your kegged beer as low as possible (2° to 4° preferable which helps absorb the CO2) and then set to serving pressure - about 12 psi for lagers - and leave for a week.

Don't set a higher pressure than you intend to serve, otherwise you'll end up with a pint of foam.

 

[xozzx]

I would go a bit higher than 12psi for lager but really its all down to personal preference, the great thing about kegs is you can adjust the carbonation if you need. It is a bit easier to increase than decrease so better starting at a lower pressure and if you feel it is under carbed then add a few psi and leave for another few days.

A lot of people do burst carbing where they set to high pressure (like 40psi) for 24 hrs then reduce to serving pressure. Some also then shake the keg to get the CO2 dissolved very quickly so it can be carbed in less than an hour, but I have 2 issues with this:
- Very easy to over carb it and you pour foam, it then takes ages to remove enough CO2 to get a decent pour
- All beers need a little conditioning time, I dont see why you want it ready to drink in a day when it will improve significantly over the first few weeks. If you use set and forget then it is conditioning at the same time as carbing and ready in a few weeks without any faff.

 

[Dazzelknight]

Thanks for the input..iv got a batch that’s in FV that’s good to go, so il transfer it to the keg and get the temp down. It’s an ale so what u say 3-4psi for that ?

 

[xozzx]

There are quite a few calculators online for this. MaltMiller have an easy to use one here

According to this you are looking at around 7-8psi for an ale

 

[peebee]

Heathens!

1 or 2PSI is more than enough.

(Grumbles, grumble. Flippin' kids!)

 

[Larse]

Heathens!

1.1PSI is more than enough.

(Grumbles, grumble. Flippin' kids!)

Can't even read that off most regulator scales.

 

[peebee]

Can't even read that off most regulator scales.

Laughing aside, you're dead right! I'm mixing up me units ... sorry! About 2PSI, and I don't read it, the regulator (Clesse LPG regulator of course) has one big knob and big numbers 0-10 (with no units). 1.1 volumes is only a rough estimate. As is 2PSI (roughly 150mbar). I actually set it less, about 60-100mbar (roughly 1PSI). An' juggling all them different units, I reckon I'm allowed getting them mixed up now an' then

And you are still all heathens!

 

[Darren Jeory]

There's force carbonation methods which tbh I don't think are necessary. You should chill your kegged beer as low as possible (2° to 4° preferable which helps absorb the CO2) and then set to serving pressure - about 12 psi for lagers - and leave for a week.

Don't set a higher pressure than you intend to serve, otherwise you'll end up with a pint of foam.

Can you send a link to where you got your setup? I'm thinking of doing the same.