So five months later i've become accustomed to kegging now and wanted to say thanks. Do you have any tips in regard to cleaning or solving the sticky-faucet issue?
@rawimpact you're most welcome. :) Best issues with sticky faucet is to use approved line cleaner. if that doesn't work you can soak it in warm soapy water and work it back and forth. Do't use PBW on it if it's got a brass or copper parts though. learned that the hard way.
Any advice on if I should leave the tap open all the time with a set co2 psi or should I turn off the tap after every pull of beer or turn off at the end of the night
I use a 50 liter keg and a Perlick Kegerator about 12 years old
its my 1st keg it was carbonated at the brewers , I need it to stay carbonated around 4 weeks , whats the drill?
You mention that you have a keg of root beer in there. What would be the differences for carbonating root beer? How much pressure, how many days, etc. What is the serving PSI? Also I've heard that some have problems with if foaming too much. Any advice would be appreciated. Great video
Temp isnt THAT important. As long as the keg is hooked up to the gas, the gas will go into the beer no matter if its room temp or serving temp. Instead of watching all these videos and reading 100 different ways to do it just Keg it, set the pressure to 30psi, lay it on the ground and roll it around for 15 mins. it doesnt matter if its upside down or not. After 15 minutes leave it on 30psi in the fridge over night then purge it and drop the pressure to about 10psi and drink it
Hey guys i got a question for you all. I pressurized the keg to 35psi through the gas outlet rather then through the beer outlet so it didn't go in through the beer tube inside. I still shook it up but will i get the same carbonation or carbonation at all? I have let the keg sit at room temp for 12 hours as i dont have a fridge to keep it cool for a long period of time yet.
@rawimpact which outlet you carbonate through really doesn't make THAT Much of a difference, however temperature makes a HUGE difference. You'll likely never get a decent carbonation level at room temperature. 35psi is a little low for forced carbonation too. You should be using closer to 50 psi.
@rawimpact You have to get your batch ice cold. Just above freezing is ideal. Then pressurize to 50 psi and agitate for 3-5 minutes as I illustrate in the video. Leave the pressure ON it overnight in the fridge. The next evening i'll plead off all the excess pressure and re-pressurize to serving pressure. I think that's around 12-15 psi for most beer. Temperature during carbonation is absolutely critical. The lower the temperature the more CO2 can go into solution.
Cool. So I got a question. I over carbintated my last brew. I usually just turn mine on to 30 psi and let her set for a day and a half to 2 days. This time I got a call and left for work out of town and totally forgot about it. so it sat at 30 for 5 days. it is super carbinated but if I pour and let it set I get about 4 oz of great beer. hahahaha any suggestions.
St. Arnold rules. Their tour(when they were in the smaller building) was great. They gave use a decent amount of beer(unlike shiner) and let us walk around and check things out. Are you a fan of their beer? By far my favorite is their Amber Ale.
@teamhex my favorite is their lawnmower seconded to their octoberfest. I don't care for their Texas wheat. Their amber is not a favorite but certainly drinkable. I wish they would come out with cream or a blonde ale like shiner.
@merddyn2002 Lawnmower is excellent. Its prefect for exactly what its named for. The Texas wheat is very bland in my opinion, but is drinkable. What do you think about their Elissa IPA? I think its really good for what it is, but my favorite IPA of all time is the 90 min from DogFishHead
@merddyn2002 Their Amber is my favorite by them as well. This summer they are ditching the Texas Wheat (they are doing a couple more batches) and instead going with a knock off of their Lawnmower using a yeast normally used for German wheat beers instead of the Kolsch yeast (they will still have lawnmower as well).
The name is Weedwacker. Apparently it has done well on test runs and their wheat is their slowest selling beer which is why it is being replaced.
I never tried useing the "outlet" to force the CO2. I always use the "inlet" and jack the pressure up and roll it just like you did here. Great video.
@sjporr yeah, forcing the gas through that tube forces it to bubble through the cold beer first so some of it goes into solution. I've even seen stainless steel air stones you can buy and hook up to the gas side tube that will push your CO2 in a super fine mist. That supposedly negates the need for agitation, but i haven't played with that yet.
@merddyn2002 I'll have to try that next time I keg. The other thing you do differently is cool the keg first. I just do it all at the same time. Very interesting, thanks
Thanks bud! have been kegging without forced carbonation. Huge difference!
aubinrodge15 3 weeks ago
I love beer and home brewers. Good video.
DeathAndMajesty 1 month ago
@DeathAndMajesty much love :)
merddyn2002 1 month ago
So five months later i've become accustomed to kegging now and wanted to say thanks. Do you have any tips in regard to cleaning or solving the sticky-faucet issue?
Thanks again
rawimpact 1 month ago
@rawimpact you're most welcome. :) Best issues with sticky faucet is to use approved line cleaner. if that doesn't work you can soak it in warm soapy water and work it back and forth. Do't use PBW on it if it's got a brass or copper parts though. learned that the hard way.
merddyn2002 1 month ago
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Any advice on if I should leave the tap open all the time with a set co2 psi or should I turn off the tap after every pull of beer or turn off at the end of the night
I use a 50 liter keg and a Perlick Kegerator about 12 years old
its my 1st keg it was carbonated at the brewers , I need it to stay carbonated around 4 weeks , whats the drill?
thanks for any help , Ian
sidecrusher 3 months ago
This has been flagged as spam show
Operation Fast and Furious ???
MrSchpankme 4 months ago
I want to paint your toe nails.
thegafferlives 5 months ago
You mention that you have a keg of root beer in there. What would be the differences for carbonating root beer? How much pressure, how many days, etc. What is the serving PSI? Also I've heard that some have problems with if foaming too much. Any advice would be appreciated. Great video
velichik 5 months ago
Temp isnt THAT important. As long as the keg is hooked up to the gas, the gas will go into the beer no matter if its room temp or serving temp. Instead of watching all these videos and reading 100 different ways to do it just Keg it, set the pressure to 30psi, lay it on the ground and roll it around for 15 mins. it doesnt matter if its upside down or not. After 15 minutes leave it on 30psi in the fridge over night then purge it and drop the pressure to about 10psi and drink it
Dillonfromforks 7 months ago
Hey guys i got a question for you all. I pressurized the keg to 35psi through the gas outlet rather then through the beer outlet so it didn't go in through the beer tube inside. I still shook it up but will i get the same carbonation or carbonation at all? I have let the keg sit at room temp for 12 hours as i dont have a fridge to keep it cool for a long period of time yet.
rawimpact 7 months ago
@rawimpact which outlet you carbonate through really doesn't make THAT Much of a difference, however temperature makes a HUGE difference. You'll likely never get a decent carbonation level at room temperature. 35psi is a little low for forced carbonation too. You should be using closer to 50 psi.
merddyn2002 7 months ago
@merddyn2002 i see i will give it another shot tomorrow. How long do you keep your keg at 50psi (i brewed a blonde ale)? (min and max pls)
Thanks
rawimpact 7 months ago
@rawimpact You have to get your batch ice cold. Just above freezing is ideal. Then pressurize to 50 psi and agitate for 3-5 minutes as I illustrate in the video. Leave the pressure ON it overnight in the fridge. The next evening i'll plead off all the excess pressure and re-pressurize to serving pressure. I think that's around 12-15 psi for most beer. Temperature during carbonation is absolutely critical. The lower the temperature the more CO2 can go into solution.
merddyn2002 7 months ago
@merddyn2002 Gave it a shot this morning, will let you know how it tastes later tonight. Thanks!
rawimpact 7 months ago
Great video! I'm new to kegging. This helped alot.
rrg019000 9 months ago
Cool. So I got a question. I over carbintated my last brew. I usually just turn mine on to 30 psi and let her set for a day and a half to 2 days. This time I got a call and left for work out of town and totally forgot about it. so it sat at 30 for 5 days. it is super carbinated but if I pour and let it set I get about 4 oz of great beer. hahahaha any suggestions.
mhinds8181 9 months ago
@mhinds8181 You need to purge some of the co2. You could let it heat up to room temp and vent the pressure. Chill and sample.
merddyn2002 9 months ago
@the4time2doctor0 hahaha rex would be going crazy!
TheJacobRamsey 1 year ago
St. Arnold rules. Their tour(when they were in the smaller building) was great. They gave use a decent amount of beer(unlike shiner) and let us walk around and check things out. Are you a fan of their beer? By far my favorite is their Amber Ale.
teamhex 1 year ago
@teamhex my favorite is their lawnmower seconded to their octoberfest. I don't care for their Texas wheat. Their amber is not a favorite but certainly drinkable. I wish they would come out with cream or a blonde ale like shiner.
merddyn2002 1 year ago
@merddyn2002 Lawnmower is excellent. Its prefect for exactly what its named for. The Texas wheat is very bland in my opinion, but is drinkable. What do you think about their Elissa IPA? I think its really good for what it is, but my favorite IPA of all time is the 90 min from DogFishHead
teamhex 1 year ago
@teamhex Im not a fan of ipa. Too bitter for me. In fact, a lot of ambers are a little on the hoppy side for me.
merddyn2002 1 year ago
@merddyn2002 Their Amber is my favorite by them as well. This summer they are ditching the Texas Wheat (they are doing a couple more batches) and instead going with a knock off of their Lawnmower using a yeast normally used for German wheat beers instead of the Kolsch yeast (they will still have lawnmower as well).
The name is Weedwacker. Apparently it has done well on test runs and their wheat is their slowest selling beer which is why it is being replaced.
dinkydao 9 months ago
@teamhex Next year, I'm loading up on enough Christmas ale to last the year and age til the next year.
edgeofblade 11 months ago
Hey you should check on BYOKeg.com and see if they have a drip tray lol. Nice video man.
MrStapple 1 year ago
★★★★★
MadBadVoodo 1 year ago
I never tried useing the "outlet" to force the CO2. I always use the "inlet" and jack the pressure up and roll it just like you did here. Great video.
sjporr 1 year ago
@sjporr yeah, forcing the gas through that tube forces it to bubble through the cold beer first so some of it goes into solution. I've even seen stainless steel air stones you can buy and hook up to the gas side tube that will push your CO2 in a super fine mist. That supposedly negates the need for agitation, but i haven't played with that yet.
merddyn2002 1 year ago
@merddyn2002 I'll have to try that next time I keg. The other thing you do differently is cool the keg first. I just do it all at the same time. Very interesting, thanks
sjporr 1 year ago
@sjporr oh yeah, chilling the keg beforehand is very helpful because the temperature of the beer is critical.
merddyn2002 1 year ago