Forced Carbonation Probs

[arthurbear]

Hi To All

Now I know this topic has been over cooked but have tried many different ways with the same results.Am I missing something?

Why is it which ever way I try to force carbonate lager I always end up which a glass of froth.

I have tried many ways and all always seem to lead to the same problem, It produces around three quaters a pint of foam and not much fizz to the beer,It seems to take forever ( at least half way down a corny ) untill it calms down,I use around 5ft of the larger beer line (think its 3/8 ) and dispense at around 6-10psi.This is what I do from start to finish please advise.Thanks

1: Lager into corny.
2: Purge Corny
3: Turn reg upto 60 psi,Connect a black beer out connector and then connect to corny out post and blast it until bubbles stop.
4: Rock corny back an forth for around 2 - 3 mins
5: Repeat step 3 around 4 times
6: Leave corny over night in cold for co2 to be absorbed into lager
7: Pull out pressure release to release co2 left in
8: Add desire PSI dispense pressure ( 6 -10 psi )
9: Pull first pint ( of froth that is )
10: Try around another 2 - 3 pints with 3 quaters froth


Should i be doing something different,Should it be left longer?Should i us less psi in forced carbonation?
What is the best way other members have found that work well most of the time with forced carbonation?

Thanks for any advice :thumb: :

 

[Aleman]

why does this come up so f*cking frequently??? :x :x :x :cry: :cry: :cry: :cry:

This is what I said in reply to a similar thread

I had carbed to 40psi and dispensed around 3.

Well Duh!

Use a short length of tube from the check valve to the Beer Engine . . . no more than 12 inches.

YOU NEED NO MORE THAN 1.2 VOLUMES OF CO2 IN YOUR BEER TO SERVE THROUGH A BEER ENGINE 40psi at 20ºC will give you 3.3 Volumes which is in the bottled Belgian Range. I don't know what temperature you are serving at but try setting it to 5-7PSI (Or even up to 10) which should give an adequate degree of condition for beer at 15-20ºC.

Remove all pressure from the keg, several times a day to allow the excess carbonation to come out of solution (Which will take a week or so) then set the pressure to a more sensible level and you should find it produces a nice pint.

Ok so for a lager you will need slightly more carbonation try 1.8 to2 Volumes . . . which means that you need to aim for around 14-15psi for beer at 13-14C. then either leave it for a week to carbonate, or if you are in a hurry, give it the 2-3 minute shake treatment every 10 minutes until you can't hear anymore gas going in - the beer is then at equilibrium with the gas at that temperature and pressure.

To Serve use 6 feet of three sixteenth inch beer line NOT 3/8". . . and leave the gas alone, don't increase it or decrease it. . . .

Eskimo Bob . . . We need a carbonation calculator . . . I have a spreadsheet that tells me what pressure I need to set for the amount of gas I want in the beer, at the serving temperature. . . Set that pressure, leave for a week . . serve . . .done!

 

[Sean_Mc]

I used to do the same AB after following all the youtube videos that tell you 60psi