How do you gas your kegs?

[Trent0]

I have been gassing my kegs for 24hrs at 40psi, then back off to around 10 psi pouring pressure.
My last beer started pouring flat.
Good head when first poured then a flat lifeless beer.
Is 24 hrs long enough?
Or could something else be wrong

 

[Yob]

3 days at 30 gets close

 

[Trent0]

3 days at 30?
So 40 at 24 hrs not enough then
Ok thanks

 

[VP Brewing]

I do 3 days at 180kpa, not sure of the conversion to psi. Then set to 80kpa and party.

 

[Yob]

26.10679284 psi

11.60301904 psi

Respectively

 

[seamad]

You guys have heaps more patience than I do, I want to get into mine as soon as it's kegged. Set gauge at @ 300kpa, connect to liquid post, rock back to front about 30 degrees, I count each rock and stop at 75. Turn gas off and shake the shit outta the keg, I also pick it up and give it a couple of thumps on the ground, pressure should stop @ 100-120 kpa, if under turn gas back on and give it another 10 shakes and then turn off and shake again. Connect to gas post at serving pressure and wait a bit if you can then pour a beer. First beer may come out a bit fast, you can burb the keg first if you like but after being sprayed a few times I just go straight to a pour.
I filter most beers after they have sat at @ 0 for @ 4 days minimum, nice clear and bright beer ready to drink.

 

[Moad]

I generally find 3 days @ 30 psi from warm or 2 days if already cold.

Im sure you can do it quicker in a pinch but I've found this to be consistent for my setup.

 

[Crusty]

However long it takes @70-75kpa.
Usually carbed by day 7 to where it's reached saturation point.
Have a taste glass, admire my efforts & forget about it for another week.

 

[dicko]

Search the "Ross Method"

Gassed and drinking within half an hour... :chug: :chug: :chug:

 

[woodwormm]

4-6 days at pouring pressure, though i usually start "sampling" as soon as it's in the keg. there's enough phaffing around for me just getting it out of fermenter and into keg, i can't be arsed changing my reg pressures as well. I leave everything at pouring pressure and wait.

 

[leighaus]

I have been using Ross method pretty successfully..

I now plan to use sugar for carbonation and run two kegs under the house conditioning and two more on tap.

The main reason is so I have more beer on hand and hopefully I won't drink as fast.

 

[TheWiggman]

Have a taste glass, disregard my efforts & convince myself it will taste better if left for another week.

FIFY

 

[Crusty]

FIFY

Ha ha, nice one.
I believe a kegged beer is better at week 2 than week 1 & at it's best from week 3.
The first week is still too green IMO so I usually start drinking from week 2.

 

[michaeld16]

I plan to give sugar priming in the keg a go next how do ya get the lid of the keg to seal once racked into keg onto the suger, i was thinking of hooking up the gas and giving it a squirt to make the lid seal, keen to hear what others do

Cheers

 

[Yob]

The main reason is so I have more beer on hand and hopefully I won't drink as fast.

bwahahahaha... yeah right :lol:

 

[tomdavis]

Mine seems to come out best for most styles if left in the kegerator at around 5c, at serving pressure (11-13psi for me) for around 2-3 weeks.

The extra time helps it drop bright, mature a bit and always nicely carbed for most styles.

But everyone's set up is different.

 

[Mr B]

bwahahahaha... yeah right :lol:

I was chuckling at the honesty

There's always hope.........

 

[dave81]

50/55gms dextrose boiled in 250mls of water then into the keg.leave it for a couple of weeks to condition and its pretty close

 

[dicko]

I plan to give sugar priming in the keg a go next how do ya get the lid of the keg to seal once racked into keg onto the suger, i was thinking of hooking up the gas and giving it a squirt to make the lid seal, keen to hear what others do

Cheers

I have sugar primed in the keg and it is generally a great way to go if you just prime it an leave it to gas up the same as you do a bottled batch.

To seal the keg after filling just give it a short burst of C02 to pressurize the keg then leave it in a warm environment, around 20 deg c for a couple of weeks.
This works great with Belgians when the required C02 vol is at the high end.

 

[Wadey]

Go the "Ross Method" too easy!