Force Carbonation- What Temperature?

[peas_and_corn]

OK, I have force carbonated 2 kegs so far using the 'Ross Method'. I was instructed by my LHBS to chill the keg first and then pump the gas in.

For the first keg, though, I forgot in a blur of overenthusiasm, and it was carbonated quite well. The second was chilled first and was overcarbonated. While this is probably to do more with how long I rocked it for, do you absolutely have to have the keg chilled before carbonating? What difference does it make?

Cheers,

Dave

 

[Trough Lolly]

Dave,
Pressure is a function of temperature and volume. For a given volume, you need less CO2 to carbonate beer if the temperature is lower in the keg - hence the recommendation to gas a keg after you chill it.

For a good read on carbonating kegs, and balancing your beer lines...click here...

 

[peas_and_corn]

Cheers! That was quite helpful.

 

[fifteenbeerslater]

Trough Lolly, That was very usefull information. Always store kegs below 22 degrees, pouring pressure-should be able to fill a 10oz glass in 4 seconds! ETC
I'll save that one . Thanks 15BL :beer:

 

[Uncle Fester]

Ross's method description deals with overcarbonation.

Rock, Release, Retest.


M

 

[crozdog]

Peas & Corn,

Have a look at this thread.

it contains a fair bit of info & commentary. There are a few links (in imperial) including the one given by TL. The info on that site managed to confuse a few people so I put together a spreadsheet (on page 2 of the thread) using the info off that site to hopefully overcome the confusion & convert it to metric.

Hope you find it useful.

Cheers

Crozdog

 

[peas_and_corn]

thanks everyone for all the help

crozdog- I'm giving that thread a read right now, it's answering some questions I haven't asked yet! Cheers.