DJ_L3ThAL
Such rapp, very bass
- Joined
- 11/5/10
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Also been answered well, but a simple way to think of it is that you are putting a mass of CO2 into the keg, provided it is all sealed that mass of CO2, just like the beer, cannot disappear (however some very tasty kegs seem to defy this physics at my place!!).BKBrews said:OK Help me get my head around something.
Let's say I force carb a keg to 2.5 volumes, using 12psi over a 2 week period. Once it reaches that max volume (2.5), can I disconnect it and it will stay carbed? Or will the CO2 come out of solution? Sorry if this is glaringly obvious to most people..
I'm only asking because I am shipping my Keezer off to my parents for Christmas, so my plan is to turn off the fridge, let it settle for 48 hours, take everything out of it, transport it, let it settle for 48 hours, hook it all back up and get it going again. I wanna know whether I can transport it 3 - 4 days before Christmas just to cool again, or whether I need to try and set it up earlier to ensure its properly carbed.
The balance of how much CO2 is in solution is a relationship between the temperature of the kegs and the pressure which will change depending on whatever temperature. So as stated, if you bring the keg back to the same temp is was carbed at it will be the same carbonation.
Disassemble the flow control by unscrewing the lever, taking off the nut, screw lever back in and rotate around the other way, then remove the level, replace the nut and replace the level. Bingo.BKBrews said:I'm super confused... My 650SS taps have the flow control facing forward - how did you get yours/why are they facing the back?
I did this so the lever was out of the way when pouring as with thin Spiegelau glasses I was concerned someone or myself would chip the glasses on the lever. Works a treat.