If you force carbonate your kegs, please select and copy the Code below, paste it into the Quick Reply box and complete the details. Two examples (fast and slow) follow the code.
Code: Select all
[center][b]Keg - Force Carbonated[/b][/center]
[b]Overview[/b]
Beer Style:
Original Gravity:
Final Gravity:
Desired Vols CO2:
Metric or US Measurements Supplied:
[b]Yeast/s, Times and Temperatures[/b]
Main Yeast:
Type and Amount of Yeast Used when Priming (if any):
Wort Temp 72 hours before Priming:
Wort Temp at Priming:
Days Allowed for Carbonation:
Avg Temp during Carbonation Period:
[b]Volumes[/b]
Volume in Fermenter at Pitching:
Volume into Secondary (if used):
Volume into Keg:
[b]Priming Information[/b]
Process Used:
[b]Results[/b]
On a scale from 0 to 10, if 5 meant the beer was perfectly carbonated for the style and 0 meant the beer was completely flat and 10 meant the beer gushed or exploded, how would you rate the carbonation of this beer?:
[b]Notes and Personal Preferences[/b]
Notes:
Personal Preferences:
[center]
FAKE EXAMPLE Keg - Fast Force Carbonated[/center]
Overview
Beer Style: American IPA
Original Gravity: 1.065
Final Gravity: 1.015
Desired Vols CO2: 2.5
Metric or US Measurements Supplied: Both
Yeast/s, Times and Temperatures
Main Yeast: US-05
Type and Amount of Yeast Used when Priming (if any):
Wort Temp 72 hours before Carbonating: 18 C (64.4F)
Wort Temp at Transfer to Keg: 6 C (42.8F)
Days Allowed for Carbonation: 3
Avg Temp during Carbonation Period: 6.0 C (42.8 F)
Volumes
Volume in Fermenter at Pitching: Can't remember
Volume into Secondary (if used): Not used
Volume into Keg: 18.7 L
Priming Information
Process Used: You have to be careful on this as things can back-fire on you and I don't want anyone to follow my numbers as I'm not sure on my conversions etc. Say if I will be dispensing at 110 kpa (16 psi), I basically set my regulator to a high pressure (400 kpa / 58 psi) as my kegs can handle that. I then lay my keg horizontally and rock it, listening to the regulator and lowering it gradually. If you lower it too fast, beer will flow back into your regulator and cause all sorts of problems. Once I get down to 110 kpa (16 psi), I keep rocking until I hear no sound. Then I put it in my dispensing fridge and generally leave it for three days.
Results
On a scale from 0 to 10, if 5 meant the beer was perfectly carbonated for the style and 0 meant the beer was completely flat and 10 meant the beer gushed or exploded, how would you rate the carbonation of this beer?: 5
Notes and Personal Preferences
Notes: Be careful when fast force-carbonating. It's easy to make significant errors.
Personal Preferences: I probably prefer moderate carbonation in my beers. I'm not a fan of flat beers or real fizzers.
[center]
FAKE EXAMPLE Keg - Slow Force Carbonated[/center]
Overview
Beer Style: American IPA
Original Gravity: 1.065
Final Gravity: 1.015
Desired Vols CO2: 2.5
Metric or US Measurements Supplied: Both
Yeast/s, Times and Temperatures
Main Yeast: US-05
Type and Amount of Yeast Used when Priming (if any):
Wort Temp 72 hours before Carbonating: 18 C (64.4F)
Wort Temp at Transfer to Keg: 6 C (42.8F)
Days Allowed for Carbonation: 8
Avg Temp during Carbonation Period: 6.0 C (42.8 F)
Volumes
Volume in Fermenter at Pitching: Can't remember
Volume into Secondary (if used): Not used
Volume into Keg: 18.7 L
Priming Information
Process Used: Say if I will be dispensing at 110 kpa (16 psi), I put my keg in my dispensing fridge and just set my regulator to that pressure. I've tried force-carbonating before but find this method, while slower, far less problematic.
Results
On a scale from 0 to 10, if 5 meant the beer was perfectly carbonated for the style and 0 meant the beer was completely flat and 10 meant the beer gushed or exploded, how would you rate the carbonation of this beer?: 5
Notes and Personal Preferences
Notes:
Personal Preferences: I probably prefer moderate carbonation in my beers. I'm not a fan of flat beers or real fizzers.
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