Carbonating slowly??

Holt's Bitter · Post by **Holt's Bitter** » Thursday Dec 28, 2006 8:13 am

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.

Ross · Post by **Ross** » Thursday Dec 28, 2006 8:24 am

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

Holt's Bitter · Post by **Holt's Bitter** » Thursday Dec 28, 2006 8:32 am

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.

OldBugman · Post by **OldBugman** » Thursday Dec 28, 2006 12:11 pm

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+

Holt's Bitter · Post by **Holt's Bitter** » Thursday Dec 28, 2006 12:26 pm

can anyone suggest a pressure setting for 14 days???????????????

OldBugman · Post by **OldBugman** » Thursday Dec 28, 2006 12:41 pm

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*

Holt's Bitter · Post by **Holt's Bitter** » Thursday Dec 28, 2006 2:21 pm

thanks bugman - what I wanted to hear.

gregb · Post by **gregb** » Thursday Dec 28, 2006 3:20 pm

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

OldBugman · Post by **OldBugman** » Thursday Dec 28, 2006 3:21 pm

ofcourse thats pressuming your chilling your beer to 3-4 deg

Ash · Post by **Ash** » Thursday Dec 28, 2006 3:57 pm

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

OldBugman · Post by **OldBugman** » Thursday Dec 28, 2006 5:47 pm

yeah was talking in kpa we do live in a metric country.

Ross · Post by **Ross** » Thursday Dec 28, 2006 8:17 pm

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