New to Corny help please

[Ian Blackburn]

I've just put a brew of lager in my Corny, and connected the gas. What pressure should I initially set on the regulator to get a good bubbly pint? And once it is pressurised what delivery pressure should I use.
Thanks.

 

[stevey]

I set mine at 30psi for 24 hours, then vent and set it at about 8 psi to serve.

 

[Portreath]

Yep, I go similar to @stevey, but I shake and vent my kegs a couple of times before lowering the pressure. The about of pressure will depend on the beer style. Best is just to experiment and find out what works for your set up.

 

[Ian Blackburn]

What's the purpose of venting after pressurisation?

 

[Portreath]

Initially it forces out the air from the head-space.

 

[stevey]

I vent so I can reduce the gas to serving pressure. If you don't vent the gauge will still read 30 psi, regardless of how far you turn the tap down.

 

[Sadfield]

3 ways to carbonate your keg. I prefer the Head Pressure and Time technique.
https://byo.com/article/3-ways-to-carbonate-your-keg-techniques/

Temperature/Pressure chart.
http://ale.gd/blog/wp-content/uploads/2015/08/JollyGoodBeer_PSI_Chart_for_CO2.png

 

[-Bezza-]

I currently just set mine to 10psi and wait. The beer goes into the keg straight from the FV so needs to condition and clarify in any case. That being the case, doesn't seem any point trying to get it carbed too quickly.

 

[Petrolhead]

New as well and I set at 12 psi, room is fairly cool but not cold, and wait.

First keg worked well.

 

[phildo79]

I prime the batch with a 1/2 cup of sugar. The way I see it, it needs 2 weeks to age anyway so I might as well let the sugar do the work instead of wasting gas.
I did have one that didn't work though, due to a leak, so I had to force carb. Ended up hooking it up for about 2 days at 20 psi. Turned out well. It was an oatmeal stout.

 

[BeerCat]

I don't vent the keg after force carbing as your releasing the aroma and i found it didn't need to.

 

[Sadfield]

I prime the batch with a 1/2 cup of sugar. The way I see it, it needs 2 weeks to age anyway so I might as well let the sugar do the work instead of wasting gas.
I did have one that didn't work though, due to a leak, so I had to force carb. Ended up hooking it up for about 2 days at 20 psi. Turned out well. It was an oatmeal stout.

Definitely another option worth considering, and perhaps more appropriate for certain styles, but not ideal for others.

 

[phildo79]

Which styles do you reckon it wouldn't work for? I pretty much only brew stout, IPA and pale ale.

 

[Sadfield]

Which styles do you reckon it wouldn't work for? I pretty much only brew stout, IPA and pale ale.

It'll work for all styles, however I find it isn't the best route with very hoppy styles or any other beers that have had extended cold conditioning, as the beer needs warming back up to allow secondary fermentation.

On the flip side. Although, some will day co2 is co2, how it gets there is very different, and refermentation will produce extra (although small) amounts of alcohol, esters and other byproducts that force carbonation doesn't. More suitable for Belgian and British ales.

The differences are very subtle though.

 

[phildo79]

Ah, I see what you mean. I have never bothered lagering a beer as I am far too impatient.

 

[Horners]

I've just put a brew of lager in my Corny, and connected the gas. What pressure should I initially set on the regulator to get a good bubbly pint? And once it is pressurised what delivery pressure should I use.
Thanks.

Plenty of carbonation tables on line which give you PSI for a particular temperature and style. Me, I use carbonation stone and after first couple of days sample it everynight to make sure I dont overdo it.

 

[BeerCat]

I force carb my lagers at 3 times serving pressure which for me is 20psi so I carb up at 60psi. Normally takes 18 to 24 hours at 2c.

 

[Ian Blackburn]

Thanks Guys for all the replies.
Beer is going well now.