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1st time carbing a 10 litre corny type keg

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Libigage

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Hi, I've put 10 litres of festival new zealand pilsner in a corny type keg and want to use the set and forget. So I put 30 psi in and disconnected. Is this right? Advice please.
 

Banbeer

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No, set and forget is about 12PSI (could be a tad higher for a pilsner), needs to be 2.2 - 2.7 vols , no disconnecting for a couple of weeks. Also depends on Temp to how much the C02 disolves into the brew (check the forum calulator)
 

chillipickle

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There are a few ways people carb cornys up.Personally i just set them to serving pressure (12psi) and leave them connected.Within a week they are carbed up ready for serving.Two weeks is better if you can hold out that long.
 

Libigage

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I've put it in the brew fridge with my next brew at 22 degree's, is that OK. Turned it down to 12psi
 

Banbeer

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No, did you check the calculator? it needs to be around 4°c or look at this Here (link) for the calculator
 

Libigage

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Just set the pressure to 12psi the cooler the better and in two weeks it will be carbed

Yes, it's called blast carbing
Might seem a silly question but when you blast carb or force carb as opposed to carbing over 2 weeks, does this make the bubbles bigger? I only ask because when I was a kid and had a sodastream, when we made a drink the bubbles were massive.
 

Banbeer

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does this make the bubbles bigger?
No, the bubbles are the same as if carbed over 2 weeks, I blast carb mine over 24hrs but at 40psi.
 

Libigage

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It's been in the shed for 10 days set at about 14psi. Obviously as its my first time I've dived in and poured a taster. Tastes very good but hardly carbed at all. Advice please
 

Redwulf

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£20-25 Carb stone + Lid, you're done in 24 hours and then you can just set the head pressure and forget about it.

When you paid £100+ for a corny set up its a bit daft not to make life easy.
 

Libigage

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£20-25 Carb stone + Lid, you're done in 24 hours and then you can just set the head pressure and forget about it.

When you paid £100+ for a corny set up its a bit daft not to make life easy.
Sorry what's this, never heard of it
 

Redwulf

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witchcraft

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I've only been kegging for a couple of months but... After fannying about rolling kegs round the living room, I found this an easy compromise between messing about and having to wait.

It works like an aquarium airstone, but essentially the head pressure gets set normally on the in peg and then infuses the beer with gas directly until you get equalibrium which is about 24 hours -36 hours depending on how cold it is to start with.

You start at 2-3psi for an hour and then move it up to 6-7psi for an hour and then up to serving pressure.
 

Bill_g

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I guess there are very many ways to achieve the same ends. The way I do it is to keep the beer at serving temp (about 10C) and then I set the pressure to about 8 psi which is my normal serving pressure. Carbonation takes about 2 weeks. I have 4 cornies so I just time my beer making to allow for the delay.
One thing that I had a great deal of problems with at first was over carbonation and serving nothing but foam. This came down to a cheap CO2 regulator which was hopelessly inaccurate at low pressures. I solved this by building an electronic pressure sub regulator based on a gas pressure sensor and an Arduino microcontroller. The pressure control is simply via an on/off gas solenoid which gives a short pulse of gas then essentially I depend on the keg gas volume to smooth out the pressure. Works a treat. I can then serve the beer via a short length of 3/8 in tube + a JG flow regulator and foaming is not much of a problem.
I did originally do all the calculations on beer pipe length etc but in the end it came down to finding out what worked with my home set up. Might work with a tightly calibrated pro gas regulator system but sadly I came to the conclusion it was a waste of time for home kit.

The Carb Stone looks like a good idea. The tiny bubbles generated would provide a massive surface area to speed CO2 dissolving into the body of the liquid. My slight worry would be building up an infection in the stone over a period of time but careful cleaning and sterilisation ought to avoid such issues.

As I say, lots of ways to achieve the same ends. It's worth researching all options and then it's unfortunately a case of finding what works best for you.
 

Libigage

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Finally got some fizz
I've used a whole sodastream bottle on this so far. So last night I quit and replace my cheap regulator(amazon) (China)!!! with a kegland regulator and hooked up my recycled fire extinguisher, set to 40 psi disconnected and left overnight in my mini fridge. Results are alot better but could still be a bit more but I can cope. I love the festival new zealand pilsner, it's only been in the keg for a week but tastes great. I might get a carbing stone but that doesn't help my 10 litre brewkegtap set up. I ended up priming that one in the end.
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Brew fridge has got a mj juicy ipa on the top and a myo AIPA underneath
 

Dads_Ale

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It sounds like your original regulator either didn't work or had a leek.
With the 10l cornies the carbing time depends on the amount of head space. I use mine to have the excess after filling a 19l one, so has about 5 - 6 litres. I pressurise it to about 30 and just leave it in the fridge and it ends up about right.
I don't do set and forget but rather have a set overpressure for a full keg and gas it up a couple of times a day at 30psi until it drops and maintains the desired pressure. I have extra pressure gauges in line rather than relying on the regulator ones. This may take a few days but who wants to drink green beer (Me LoL)
 

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