How to Force Carbonate Your Homebrew Beer Using a Keg
Вставка
- Опубліковано 31 сер 2019
- If you listen to our podcast, you already know that we're huge fans of kegging. It allows us to more easily store our beer, serve our beer, and, most importantly, enjoy our beer even faster than conventional bottling allows.
This is due to kegs allowing the user to do a process called "forced carbonation". What this does is literally forces the gas (most often CO2 but sometimes Nitrogen) to infuse into the beer and create the ideal carbonation levels much quicker than if you were to use priming sugar and do "natural" carbonation in bottles or other containers.
In this video, Todd shows just how easy it is to force carbonate your beer in any homebrew keg. Let us know if you have any questions or if you have feedback on what topic we should cover next!
Forced carbed my first kegged beer today using this method and it came out great. Super easy and I went from transfer from carboy to drinking my beer in under 15 minutes. Thanks Todd!
Thank you guys I always look forward to your pod casts and videos. Thank you for what you do.
Very to-the-point and informative. Thanks!
Your face on the fade out. :) Very nice Todd.
Good to know a lot of info there, great help thanks ;-)
I like to change out the gray gas connection to the black beverage connector and connect to the c02 tank.
Leave the keg up right and just tip the keg back and fourth no need to lay keg on its side since the out tube goes to the bottom
You always can use a check valve to prevent beer going back to the regulator
Thank you!
I tried this, the beer in my keg is carbonated, but as soon as I bottle it, the beer is absolutely flat.
Am I doing something wrong? How can it be solved?
What tool are you using to bottle from the keg? I love the Blichmann Beer Gun, however I have heard from some people that they lose some carbonation when using the beer gun versus using a "true" counter pressure bottle filler (which would almost make it impossible for you to lose carbonation). I can't imagine a beer going "absolutely flat" though, even if using the beer gun. Maybe it's an issue with your bottle caps or the bottle capper tool you're using to seal the caps on with? I'll ask others and see what they might think!
If you're going to bottle just use the carbonation pill on each bottle
@@Josecalderon-ss4jzcarbonation drops suck in my experience. Better off adding dextrose to the entire batch, give it a good stir and pour into the bottles.
34 degree's, 35 psi. REMOVE the gas line and roll back forth on the floor for 5 minutes. You won't risk beer going back to regulator.
I tried it, but I got beer in my CO2 line and regulator. What did I do wrong?
STAY HEALTHY DURING COVID!!!!
Every so often it's not a bad idea to lift the pressure relief valve on a keg to see if over carbing is happening.
Was the beer made from syrup or grain? What may have occurred is that the pressure in the tank became higher than the pressure that the regulator was set at. A pressure differential can be caused by three things, infection, a poor fermentation cycle, and complex sugar. If infection didn't occur, the issue was probably due to a poor fermentation cycle which left glucose in the beer. When the beer was kegged residual yeast ripped up glucose, releasing CO2, causing high pressure. Basically, a bottle and keg becomes a sealed fermenter which over pressurizes due to a failure in the brewing process. The extract produced from single temperature infusion is chemically imbalanced and unstable which causes an inconsistent fermentation cycle and the off flavors associated with home made beer.
About complex sugar. Beta is responsible for conversion and depending on the quality of the malt and the rest temperature Beta can activate. When conversion occurs, secondary fermentation is required, otherwise, over carbing can occur during conditioning. Beer does not require artificial carbonating when conversion occurs, it will naturally carbonate during conditioning due to maltotriose. Artificial carbing creates a soda pop type fizz. Natural carbonation is much finer and longer lasting.
Beta converts glucose that Alpha releases during saccharification into complex sugar, maltose and maltotriose, the stuff named after malt, and needed in ale and lager. To make ale and lager it requires more than glucose and sweet tasting, non-fermenting types of sugar that Alpha releases from amylose.
During primary fermentation yeast burns through glucose, quickly, but does nothing with complex sugar, yet.
Here's what happens during secondary fermentation. Yeast absorbs complex sugar and an enzyme contained in yeast converts complex sugar back into glucose. The yeast burns through the glucose, releasing CO2, increasing pressure. The pressure is vented or a spunding valve is used to keep positive pressure on top of the beer. My secondary fermentation vessel has a valve set at 1.5 PSIG to control pressure.
Michael James dude - he got beer in his gas line during a force carb. The pressure of the keg exceeded that of the gas line, and as the keg was on its side, the liquid had a path through the inside of the post. Literally nothing you posted here has anything to do with that.
I saw another video that mentions bleeding the pressure a bit so that the pressure of the keg doesn't exceed the gas.
also, another one mentions to actually plug into the OUT and hit it with 40ish psi. The tube goes all the way to the bottom to get the most liquid out of the keg. I tried this the other day with good luck.
I dont know you but hi