12 replies to this topic

[positiveContact]

This seems to happen to me sometimes.  I use a method that involves charging the headspace of the keg to 30 PSI 1-2 times per day until I hit the carb level I want.  sometimes it seems like the beer doesn't want to absorb the CO2 though.  I don't get why.  I'll go to pour a beer and there will be quite a bit of pressure despite it having been a while since I last charged up the head space but then the beer is still at a low carbonation level.  are there factors at play here other than pressure and temperature of the beer that I don't know about?

[neddles]

Yes, the amount of CO2 in the beer when you began your force carb process.

[positiveContact]

Yes, the amount of CO2 in the beer when you began your force carb process.

 

hmmm - this was a fairly standard beer for me.  2 weeks from brew day to keg.  the last 4 days were at cold to drop out the yeast.  now it's at about 43F in the keg.

[Bklmt2000]

That happens to me sometimes, with no rhyme or reason. 

 

I'll have most beers carb up just fine by putting them on hi-pressure CO2 for 2-3 days, then vent keg, drop CO2 to serving pressure, and drink.

 

Some, though, i've left on 30 psi for 4-5 days, and they're still flat-tasting.  A quick shake of the keg (with hi-pressue CO2 attached), then overnight to settle, works to move things along.

[djinkc]

I would guess a smaller headspace would slow carbing the way you do it.

[positiveContact]

I would guess a smaller headspace would slow carbing the way you do it.

 

it would except then I would expect the serving pressure 12 hours later to be much lower if that was the problem but the beer is still flying out at a pretty good clip when I pour some.

[matt6150]

That happens to me sometimes, with no rhyme or reason.

I'll have most beers carb up just fine by putting them on hi-pressure CO2 for 2-3 days, then vent keg, drop CO2 to serving pressure, and drink.

Some, though, i've left on 30 psi for 4-5 days, and they're still flat-tasting. A quick shake of the keg (with hi-pressue CO2 attached), then overnight to settle, works to move things along.

I could have typed out this exact thing about my experiences.

[djinkc]

it would except then I would expect the serving pressure 12 hours later to be much lower if that was the problem but the beer is still flying out at a pretty good clip when I pour some.

 

I'm not following that.  Time, temperature and pressure will determine when your beer is carbed.  What you have dialed in for serving pressure is a different story.

 

And I'm the guy that is still having shitty pours for the last couple months - starting to get better..............

[Big Nake]

I've accidentally filled a keg too high and there was no headspace below the diptube. I have also had kegs not carb although it has been very, very few times. Some people have a theory that a layer of oils would develop on the surface of the beer (I'll assume hop oils) and make it so that the beer will not absorb the CO2. A shake or swirl of the keg will fix it. That's all I've got.

[Poptop]

Some do take longer for some reason and I have no good answer why. The amber I just kegged I rolled to force carb and it was perfect on day 2. It was interesting to hear the regulator ease in the gas while I rolled the corny back and forth.

[Thirsty]

My best results have always been to do a quick carb method with every keg just to get the majority of absorption. Then I let settle for a day, purge off any excess pressure, hook up to serving pressure, and I usually have perfect carb within 24 hours.

The headspace must be a contributing factor, and if that varies, so will the time. By doing the quick carb head start, that seems to even the playing field

[Stains_not_here_man]

I'm lazy, but patient. I hook my keg up at serving pressure (around 10-12psi) then just forget about it for 3 weeks. Perfect every time.

[MyaCullen]

I'm lazy, but patient. I hook my keg up at serving pressure (around 10-12psi) then just forget about it for 3 weeks. Perfect every time.

unless I'm in need of quickness, I do the same