How do you gas your corny kegs?

[mmaguy41]

Ive seen a few different methods online, one being to let the keg get cold then putting high psi on it and rocking it for a few minutes, another being just putting 20 or so psi on it and leaving it for two days in the fridge with gas attached. What method do you guys use, also is there a chart anywhere to tell you what psi to use for different beers? Cheers guys

 

[fbsf]

I gas mine to 20psi for about a week, then disconnect. I then re-connect the gas every 3-4days to check if the pressure has dropped, and re-open the gas bottle if it has.

Mine are kept in the garage, which is about 10C anyway at the moment - I might need to work out a plan for summer use though (kegerator...if I'm allowed!!)

 

[farmer brown]

Ive only just started to force carb in a corny so Im no expert.

I left my IPA at 30 psi for 3 days and then dropped it to 5 psi to serve. I have it in the conservatory which is pretty cold this time of year and I don't bother rocking it. It maybe slightly over carbed so maybe I'll try 20 - 25 next time !

Hope this helps :hat:

 

[fbsf]

Ah, yes - forgot to say that I drop the pressure to 1-2psi for dispensing (basically just registering on the dial). For goodness' sake don't try to dispense at 20psi...I did that once and got the best part of 500ml of foam in the pint glass... :lol:

 

[mmaguy41]

Right ok, my first beer to be kegged will be an old peculiar clone, what psi would you suggest and for how long? Will it take longer to carbonate at lower pressure or will it just be less carbonated? im in no rush, id rather get the right level of carbonation for the beer

 

[fbsf]

Well, what I did above was for a brown porter, and it worked well for me. I would probably up it for a lager though. Bear in mind as well that the cooler the keg is, the more CO2 will be absorbed into the brew...

 

[aceman88888]

My first couple were gassed up to 20psi for about 5 days then dropped down to about 7 for serving. The Czech Pilsner has a magnificent but excessive head and the German Pilsner not far behind. I serve through a 2 product beer chiller and a font tap via 3/16 lines.

I think I will either gas the next lot for a shorter duration or lower the initial psi. Still learning....

 

[mmaguy41]

mine will be going into a fridge with the co2 tank so that should help, i might try two days at 20psi and then check the carbonation and see if its right. Cant wait to have cold beer on tap

 

[Dave1970]

Ah, yes - forgot to say that I drop the pressure to 1-2psi for dispensing (basically just registering on the dial). For goodness' sake don't try to dispense at 20psi...I did that once and got the best part of 500ml of foam in the pint glass... :lol:

You can dispense at 20 psi no problem, you just need a decent length of line, 25 psi and 6ft of 3/16" line works great for me

 

[keith1664]

Leave it for a week at the pressure and temperature at which you wish to serve (12 psi at 11 c for me). Then leave it at that pressure to dispense, if you reduce it the co2 will come out of the beer. If you have problems with foam then a length of small diameter (3/16") hose will drop the pressure en route from keg to glass.

 

[keith1664]

carbonation chart

 

[keith1664]

Calculator

 

[mmaguy41]

Thats interesting, as most people have said they use around 20 psi or more, and leave around 2 days. What difference would it make leaving it at lower pressure for longer?

 

[keith1664]

It's the method which works for me. Higher pressure may get it bubbly quicker, but if you don't stop in time you'll find it's over carbed and you're struggling with fizzy beer, dropping the pressure off afterwards means that your co2 is coming out of the beer and you're basically throwing it away. So decide the level of carbonation you desire and at what temperature, set it at that and wait for a week.

 

[Swazi]

Leave it for a week at the pressure and temperature at which you wish to serve (12 psi at 11 c for me). Then leave it at that pressure to dispense, if you reduce it the co2 will come out of the beer. If you have problems with foam then a length of small diameter (3/16") hose will drop the pressure en route from keg to glass.

This is exactly how I do it. I'm not a fan of high pressure plus rocking etc... The chart that was linked above is all you need to get the carbonation exactly right. All you need is patience. Over carbonation is a common problem I see when I visit friends with kegerators, NOT GOOD...

 

[mmaguy41]

So you leave it that way for a week in the fridge then do you let the pressure off and put 2 or 3 psi on the serve or just leave it at what its at?

 

[theboytony]

So you leave it that way for a week in the fridge then do you let the pressure off and put 2 or 3 psi on the serve or just leave it at what its at?

Just serve at what its at, if you find it is foaming then use more beer line until you get the flow right.

 

[Swazi]

Just serve at what its at, if you find it is foaming then use more beer line until you get the flow right.

exactly that, once the keg is connected, I don't have to touch anything or adjust anything. Carbonate and serve all at the same pressure.

 

[mmaguy41]

Once its carbonated would you remove the gas line though? Then just top it up if you lose pressure?

 

[Swazi]

Once its carbonated would you remove the gas line though? Then just top it up if you lose pressure?

No, I leave it connected until the keg is empty. The carbonation will stay in equilibrium with the pressure that the gas is on. If you set it right, your beer will remain at the perfect level of carbonation through out...