francismcphail
Well-Known Member
- Joined
- 6/10/06
- Messages
- 75
- Reaction score
- 0
So I get home and find a message on the answering machine. My regulator is in stock but dang it 7:30 PM and LHBS is closed. Called this morning and was able to pickup the unit. (YAY for me!)
Included in the pack is a note from the LHBS titled "KEGGING INSTRUCTIONS". Now I've been around the block a few times and have done some silly things but pressurised vessels have always made me a little edgy, especially when transferring large amouts of compess gas. So I would like to see what everyone's feedback is in relation to the following. It appears similar to the methods described here in relation to carbonating but am not 100% about the correct pressures to use.
Re point 10 below. I would have thought the beer should be cold before carbonation should commence?
KEGGING INSTRUCTIONS:
1. Wash out the keg with steriliser and rinse with boiling water. I gusset you seal, pressurised and use the Pluto gun to clean and rinse the beer stem tube and plug.
2. Spray CO2 into the keg to expel the Oxygen (CO2 is heavier than Oxygen)
3. Siphon the beer from the fermenter into the keg taking care to splash as little as possible.
4. Seal the keg and connect the CO2 bottle.
5. Turn on the gas and pressurise to the maximum pressure (about 400 450 KPA)
6. Turn off the gas but leave the gas line connected.
7. Shake the keg as hard as possible watching the pressure gauge on the regulator. Shake until the pressure reading drops to about 100-150KPA.
8. Repeat steps 5 through 7 twice.
9. Turn on the gas and pressurise to the maximum pressure (about 400 450 KPA)
10. Put the keg into the fridge for two to three days.
11. Connect the gas and check the pressure. Service pressure is about 100 150 KPA but may vary according to beer style and keg. Use the pressure relief valve to reduce the pressure if it too high. Pour a beer and check the carbonation. All being well your beer should be carbonated.
12. If not fully carbonated pressurise to the maximum pressure and leave for another day before re-checking the carbonation. Keep doing steps 11 and 12 until carbonated.
Included in the pack is a note from the LHBS titled "KEGGING INSTRUCTIONS". Now I've been around the block a few times and have done some silly things but pressurised vessels have always made me a little edgy, especially when transferring large amouts of compess gas. So I would like to see what everyone's feedback is in relation to the following. It appears similar to the methods described here in relation to carbonating but am not 100% about the correct pressures to use.
Re point 10 below. I would have thought the beer should be cold before carbonation should commence?
KEGGING INSTRUCTIONS:
1. Wash out the keg with steriliser and rinse with boiling water. I gusset you seal, pressurised and use the Pluto gun to clean and rinse the beer stem tube and plug.
2. Spray CO2 into the keg to expel the Oxygen (CO2 is heavier than Oxygen)
3. Siphon the beer from the fermenter into the keg taking care to splash as little as possible.
4. Seal the keg and connect the CO2 bottle.
5. Turn on the gas and pressurise to the maximum pressure (about 400 450 KPA)
6. Turn off the gas but leave the gas line connected.
7. Shake the keg as hard as possible watching the pressure gauge on the regulator. Shake until the pressure reading drops to about 100-150KPA.
8. Repeat steps 5 through 7 twice.
9. Turn on the gas and pressurise to the maximum pressure (about 400 450 KPA)
10. Put the keg into the fridge for two to three days.
11. Connect the gas and check the pressure. Service pressure is about 100 150 KPA but may vary according to beer style and keg. Use the pressure relief valve to reduce the pressure if it too high. Pour a beer and check the carbonation. All being well your beer should be carbonated.
12. If not fully carbonated pressurise to the maximum pressure and leave for another day before re-checking the carbonation. Keep doing steps 11 and 12 until carbonated.