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Carbonating slowly??
Posted:
Thursday Dec 28, 2006 8:13 amby Holt's Bitter
due to a bit of mis-management, I'm going away 1st thing Friday morning for two weeks and have a brew in the fridge/clearing cube which has been there for 6 days and ready to keg. Can I gas it up for 14 days at a low pressure or should I just put it in the keg and burb it and leave a bit of gas on top so it will keep whilst I'm away?
Help appreciated.
Posted:
Thursday Dec 28, 2006 8:24 amby Ross
Just set the pressure to the level you want the final beer to be at - when you get back it will be perfectly carbonated & ready to drink.
Cheers Ross
Posted:
Thursday Dec 28, 2006 8:32 amby Holt's Bitter
Thanks for the reply Ross. I'm new at this and I'm not familiar with the idea of "pressure you want the final beer to be at'. I normally hit it for 250 for two days and dispense at about 8. It's a Cerveza and I tend not to go mad on the carbonation level - say average. What do you suggest i set the pressure at?
Cheers.
Posted:
Thursday Dec 28, 2006 12:11 pmby OldBugman
This is the way I carbonate these days, take about a week to get it carb'd. But having two taps and banning myself from drinking mon-thurs I manage, though now I'm on holidays I've had to do a few 30hr carbs at 220kpa+
Posted:
Thursday Dec 28, 2006 12:26 pmby Holt's Bitter
can anyone suggest a pressure setting for 14 days???????????????
Posted:
Thursday Dec 28, 2006 12:41 pmby OldBugman
70-80kpa you can apply for ever and it wont over carb
will take roundly 6 days to get carb'd though
edit *6 beer pressure*
Posted:
Thursday Dec 28, 2006 2:21 pmby Holt's Bitter
thanks bugman - what I wanted to hear.
Posted:
Thursday Dec 28, 2006 3:20 pmby gregb
OldBugman wrote:70-80psi you can apply for ever and it wont over carb
will take roundly 6 days to get carb'd though
PSI or KPA ? My Harris 601 red lines at 4 bar / 58 psi. No kpa scale.
Not wanting to be a smarty, but for saftey sake it is very important we give numbers in the correct units.
Cheers,
Greg
Posted:
Thursday Dec 28, 2006 3:21 pmby OldBugman
ofcourse thats pressuming your chilling your beer to 3-4 deg
Posted:
Thursday Dec 28, 2006 3:57 pmby Ash
If we go back to Ross' post, I think he was implying that over two weeks pouring pressure (eg: 8-10psi) will be adequate.
I would assume 70-80 was meant to be KPA, not PSI (70kpa is a tad over 10psi).
1bar = 100kPa = ~14.5psi
Posted:
Thursday Dec 28, 2006 5:47 pmby OldBugman
yeah was talking in kpa we do live in a metric country.
Posted:
Thursday Dec 28, 2006 8:17 pmby Ross
Ash wrote:If we go back to Ross' post, I think he was implying that over two weeks pouring pressure (eg: 8-10psi) will be adequate.
I would assume 70-80 was meant to be KPA, not PSI (70kpa is a tad over 10psi).
1bar = 100kPa = ~14.5psi
Spot on Ash
For an ale I'd leave at 60kpa, for a lager I'd leave at 100 kpa.
cheers Ross