West Ham Fans

[user 47933]

Ok
So I’ve done a fair few kit beers in a chubby pressure fermenter (on the verge of doing my first all grain soon incase you were wondering), and most of them have come out really good, however, the only prob I have is bubbles, for me I don’t seem to be able to get what I would call really good carbonation, what do you people do once primary fermentation is done? and by that I mean I have served straight from the pressure fermenter and I have kegged a few but with the same outcome carbonation wise, suggestions please

 

[Chippy_Tea]

Strange thread title are you only asking West Ham Fans

 

[user 47933]

Ok
So I’ve done a fair few kit beers in a chubby pressure fermenter (on the verge of doing my first all grain soon incase you were wondering), and most of them have come out really good, however, the only prob I have is bubbles, for me I don’t seem to be able to get what I would call really good carbonation, what do you people do once primary fermentation is done? and by that I mean I have served straight from the pressure fermenter and I have kegged a few but with the same outcome carbonation wise, suggestions please

The West Ham Fans refers to wanting to be able to be “Forever Slowing Bubbles”

 

[user 47933]

The West Ham Fans refers to wanting to be able to be “Forever Slowing Bubbles”

Blowing not Slowing!

 

[Clint]

To carbonate you can either force with c02 gas or prime with sugar.
Both styles you need to check your keg isn't leaking. For the priming version you need to add enough sugar for the style,but not in a plastic keg as they'll only take so much pressure before venting or worse,then leave the keg somewhere warm for the residual yeast to eat the sugar and gas it up. If bottling you can prime to style.

 

[Graz]

Came here expecting something to do with West Ham, disappointing

Come on you irons!