Forced carbonation - is there a trick to this?

[DeadlyFeet]

Hi all

So I forced carbonated my first keg this weekend and am a little disappointed. Which leads me to think I am not doing this right. The beer came out somewhat carbonated but didn't keep its bubbles for long. On top of that, it seemed as though the bottom of the keg Beer was better carbonated than the top. I can only assume this as the outlet tube is placed at the bottom of the keg, And the more beer I poured the worse the carbonation level.

How I carbonated:
1) temperature of the room was about 20 degrees
2) I am using a 19L korny keg with a soda stream co2 cannister
3) pressurised the keg to 25 psi
4) rolled it on the floor for 2 minutes
5) left it like this for about 2 weeks

When pouring the beer I turned down the pressure to about 5 psi.

Am I missing something here?

 

[MyQul]

Any keg users help a fellow forumite out (I dont use kegs so have no idea about this subject)?

 

[HarryFlatters]

Either set it at a higher pressure and forget about it for a while, or roll the keg about every day for a week or so. 2 minutes isn't really enough.

What sort of tap are your pouring from? When I use a party tap I get similar results to you.

 

[DeadlyFeet]

I am using a beer faucet bought off amazon . Think the make is Pera. Not the most expensive one around.

Next batch I'll increase the pressure and roll it around a bit more, Thanks Harry Flatters for the advice

 

[HarryFlatters]

I'm not the most experienced with kegs yet, maybe some others will have other techniques I haven't thought of yet

 

[steveinUS]

The amount of CO2 a beer can absorb at a given pressure is a function of the beer's temperature. The colder the beer the more CO2 it can absorb, and retain. 20 degrees is very warm. Even if you don't have a fridge or kegerator to chill it in, maybe try a cooler or tub filled with ice water. A keg of beer at 40F (4.5C) on 10 psi will be nicely carbonated in 7-10 days.

 

[DeadlyFeet]

Thanks SteveinUS. Yeah , I don't have a kegarator or fridge big enough for this just yet. Will keep it outside in winter to get the cooling

 

[RobW]

Try this:

https://aussiehomebrewer.com/threads/ross-method-of-forced-carbonation-of-kegs.8535/

Cheers Rob

 

[LeeH]

You will have constant issues unless you control all 3 variables. Time, temp and pressure.

 

[cossie.j]

Best thing is to try and get a dedicated fridge for your kegs. I built myself a kegorator, was actually good fun and fits 4 cornie kegs. I kegged a beer Saturday chilled it for a day then connected it up to the co2 @ 30 psi for 2 days, disconnected the gas yesterday morning purged it and set it to 8 psi. I poured a pint from it last night (checking the carbonation) and it’s nicely carbed, I wasn’t expecting it to be ready yet but it’s perfect for me . I’ve now got to try and let it condition for a while, which isn’t going to be too easy haha.

 

[Brew_DD2]

I cool mine to 5-7c and set to 40psi for 24 hours then down to serving pressure. Carbed nicely at that point. I do find that the carbonation seems finer after a week or so though.

 

[parpot]

Make sure your corny keg lid isn't leaking Co2 they have a habit of leaking gas until the keg is fully carbonated, also as previously stated the keg needs to be very very cold 2-4 degrees for best results. I don't bother with the rolling thing I just leave it on high pressure for 10 days in the cold Fridge or at this time if year outside and then reduce the pressure to around 5 psi for serving!

 

[johncrobinson]

I carbonate wine.

To do this i chill the wine down to freezing.

I think 20c is to warm.

 

[shweeney]

try natural carbonation instead?

 

[Horners]

Just measure temperature and look up psi for style on one of many online carbonation charts and leave for 2 weeks and it will be fine. Its physics.

If you are more impatient a carbonation stone will get it right in a few days.

 

[Drunkula]

And get some 3/16" line and a flow controller. Look up beer line balancing. Venting it down to 5 psi is a waste of gas and a pain in the arse.

I force carb at 30 to 45 psi and rock the bejaysus out of the keg until it's saturated to give it a head start.

 

[woody1959]

Put the keg outside

 

[Litmus]

And get some 3/16" line and a flow controller. Look up beer line balancing. Venting it down to 5 psi is a waste of gas and a pain in the a**e.

I force carb at 30 to 45 psi and rock the bejaysus out of the keg until it's saturated to give it a head start.

this helped things along for me, also consider turbulence in the lines and taps, this can knock the carbonation on the pour.

 

[Crappyfish]

Hi all

So I forced carbonated my first keg this weekend and am a little disappointed. Which leads me to think I am not doing this right. The beer came out somewhat carbonated but didn't keep its bubbles for long. On top of that, it seemed as though the bottom of the keg Beer was better carbonated than the top. I can only assume this as the outlet tube is placed at the bottom of the keg, And the more beer I poured the worse the carbonation level.

How I carbonated:
1) temperature of the room was about 20 degrees
2) I am using a 19L korny keg with a soda stream co2 cannister
3) pressurised the keg to 25 psi
4) rolled it on the floor for 2 minutes
5) left it like this for about 2 weeks

When pouring the beer I turned down the pressure to about 5 psi.

Am I missing something here?

Hi
Only thing I can see is ditch the soda stream cartridge see if you can source some pub gas cylinders save money in the long run. I leave mine in the shed where in winter I have a better carbonated beer so as said in the other comments cold is best. You can either gas it to about 30 or 40 psi and roll it around or just leave it for a week or so to do it itself I leave mine it manages to gas itself to a decent level. Dont forget to drop psi to may be around 10 or 12 psi for serving.

 

[johncrobinson]

Can the general public still buy large gas cylinders these days (terrorism and all that) I had a friend who had a TIG welder BOC refused to sell him the gas as he was not a registered company.