we do a similar method at school but we usually let it sit for a few hours after not even because of the foam but I heard the aromas are somewhat diminished following the carb and settle back out after a while
Is this a technique to use only if you are pressure fermenting and the beer is already partially carbonated? I usually use higher pressure and have foamy pours for days before it settles. WIll try this way next. Another great video.
Hi, I’m trying to carbonate home made sangria. It’s essentially 60% wine/ 25% triple sec / 15% whiskey. I have zero idea what im doing. But i have the 10L korni keg and the c02 on hand. Can I use the same method shown here? How much pressure should i set the gauges to?
The video was great...thank you! How do I flavor the force carbonated keg? I've tried Torani & Monin syrups...but it just doesn't taste right. Is there a "special carbonation flavoring"?? Thanks in advance!
Yes. Calculate what your CO2 pressure needs to be based on keg temperature and desired CO2 volumes, e.g., 2.5 volumes at 70’F. At 70’F and 2.5 vol CO2 set your regulator at ~28 psig (from calculator). Roll the keg for 5-10 min or until bubbling clearly has ended. Put keg in refrigerator and chill completely. If you don’t chill the beer you run the risk of back flowing beer into your CO2 regulator. Hook up keg to CO2 line set at your desired serving pressure. For a refrigerator at 36’F and 2.5 CO2 volumes the regulator pressure set point is 10 psig. Serving line sizing should also be considered to control foaming. www.brewersfriend.com/keg-carbonation-calculator/
@@SteveBenson So the beer is pre-chilled to serving temperature before doing this? Not coming from a previous video I dunno if that was clear coming from the previous video.
Why not carbonate beer through you're beer out let,as you bubbles come from bottom of keg ,up through beer to top of beer,hence no rolling at all ,try this way boys
I do the same, important to note I have a non return valve between the regulator and the gas out so that can't get any beer back through the regulator
Great video mate. Moving from bottles to keg. First batch ready this weekend, looking forward to trying this method
I wish I had that knowledge months ago!. Keep up the great work Mr J
we do a similar method at school but we usually let it sit for a few hours after not even because of the foam but I heard the aromas are somewhat diminished following the carb and settle back out after a while
Great video mate
Wonder if you could make a machine to do all that rolling, pausing, measuring CO2 going in etc.
Great job mate, very helpful
Is this a technique to use only if you are pressure fermenting and the beer is already partially carbonated? I usually use higher pressure and have foamy pours for days before it settles. WIll try this way next. Another great video.
This is a really great way to wear out your coffee table!
Put a towel on the table so you can hear what you are doing inside the keg.
Hi, thanks for your good video. I´ve question, did you put the CO2 in the in of gas or in the in of liquid?
On the gas mate
Nice video! Cheers
Little bit cloudy Rick.
Is it too over if the liquid going inside gas line?
Hi, I’m trying to carbonate home made sangria. It’s essentially 60% wine/ 25% triple sec / 15% whiskey. I have zero idea what im doing. But i have the 10L korni keg and the c02 on hand. Can I use the same method shown here? How much pressure should i set the gauges to?
You can carbonate anything you want. Yes this method works fine for what you’re asking. Average line pressure is around 1.5
The video was great...thank you! How do I flavor the force carbonated keg? I've tried Torani & Monin syrups...but it just doesn't taste right. Is there a "special carbonation flavoring"?? Thanks in advance!
What if you can’t pressure transfer?
What if the keg is a 2.6 gallon keg? Would you shake it for 2 minutes?
It will just take less time for the hissing to stop but i would think it’s half the time of 5 gallons
Stupid question, but...do you attach the CO2 to the IN or OUT ?
In
Does this work at room temp?
No.
Yes. Calculate what your CO2 pressure needs to be based on keg temperature and desired CO2 volumes, e.g., 2.5 volumes at 70’F.
At 70’F and 2.5 vol CO2 set your regulator at ~28 psig (from calculator).
Roll the keg for 5-10 min or until bubbling clearly has ended.
Put keg in refrigerator and chill completely. If you don’t chill the beer you run the risk of back flowing beer into your CO2 regulator.
Hook up keg to CO2 line set at your desired serving pressure. For a refrigerator at 36’F and 2.5 CO2 volumes the regulator pressure set point is 10 psig.
Serving line sizing should also be considered to control foaming.
www.brewersfriend.com/keg-carbonation-calculator/
@@SteveBenson So the beer is pre-chilled to serving temperature before doing this? Not coming from a previous video I dunno if that was clear coming from the previous video.
What is a kig?
It's a keg, mate.
@@moreasdam na he difinity sid kig aye
Room temp keg? You'll be there for ever.
Why not carbonate beer through you're beer out let,as you bubbles come from bottom of keg ,up through beer to top of beer,hence no rolling at all ,try this way boys