Recent content by fifis101

So I have one saying to add more pressure & another saying I'm way over. There is basically this mixed info when I look online too.

I could try hooking it up to high pressure and roll it back and forth to force carb it. I just wanted to ask here first.

You may be right but I still feel like it should be far more carbonated than it is. I normally run a max of 15psi for my higher carbonated beers and they are well carbonated.

Yep. About 2degC.

Firstly... yes I've gone there... purely as an experiment because I was told that you can't carbonate cheap flat wine. Ok so I grabbed a cheap arse box of fruity white, emptied it into my little 5L keg and hooked up the CO2. I set the pressure to 25psi and have left it for nearly 2 weeks. I...

I'm confused. First off 16degC is pretty cool, so a ferment at that temp should take much longer than 4 days. I would acccept 4 days if you were 23-25degC. Another thing, 1kg of dextrose is normally all you'd need, so the extra 1kg of malt is extra and hence extra fermentable sugars, potentually...

I pressure ferment and at pressures higher than most. Enough so that the beer is ready to drink at serving pressure once cold crashed. I transfer straight to kegs but the last few litres go into PET bottles. I use the Kegland PCO Tee and a couple of carb caps, so I can add a bit of counter...

The headache concern is a legit. I had a beer many many years ago that did this. Tasted ok but had an odd flavour. I could only drink 1 bottle at any one time otherwise it'd give me the worsy headache.

It was common back in the day to just cover an open bucket with a tea towel! I think you are right WEAL about people overthinking it these days. If you are worried, I think the balloon method is the best option.

If you want to connect multiple beers to the one tap then a manifild would work very well mounted just behind the tap. The amount of beer mixing would be very minimal or you could just dump the first bit before collecting in the glass. I don't like the idea of using aluminium though, so unless...

I'm with you. My engineering mind would go with a coil being much more efficient.... but in saying that WEAL has stated the benefits on being on the outside. Efficiency matters when large amounts of power are required but not really something we need to worry about with homebrewing.

I assume the idea is to run glycol through this? What are the fittings? An additional insulation jacket over the outside is this would be a good idea if not already created.

What temp are you serving at? Pretty jealous you're serving with just a pump!

Sounds like there's not enough back pressure. The quickest thing to try is a longer beer line. I've used beer line calculators before and I've always needed to make them longer. I bet it'll go away if you add an extra metre.

In the 2 years since I moved to kegs (what a wonderful experience it has been haha) I have always carbonated in the fermentor during ferment and then tranferred to the keg. I know there's plenty of people who are against this (I think you in particuar WEAL ;)) but let's not go in to that now...