O No....i'm Out Of Beer.......

[KGB]

Well, I'm sure that warm beer holds less gas than cold beer (at a constant pressure), which is why you need to chill kegs before force carbonating them (yes, you can do it warm but you need much greater pressure). I'm also sure that headspace pressure won't stay the same - purely because a warmer volume of gas will take up a greater volume than a colder volume of gas (disregarding the beer for a second). Notice how an aerosol can explodes when you put it in a fire? Notice how gas bottles show less pressure when you have them inside the fridge compred to beside the fridge?

Yes it will maintain equilibrium but equilibrium is not a fixed value or position, it will vary according to temp, pressure and volume. The same applies to softdrink bottles, squeeze and feel the pressure of a warm bottle vs a cold bottle.

/end OT rant.
Go get some Red POK

 

[Offline]

Are you sure. If the keg is leak free than the beer and headspace will maintain equilibrium. The gas is not going to come out of the solution if the head space is at the same pressure. As Pok says, its like bottled beer or a soft drink bottle.

Kabooby

I think KGB is talking about,

If the keg is fully carbonated and cold then it warms up upon removing from the fridge.
Some of the gas will come out of solution and increase the head pressure, until a new equilibrium is reached. Once this keg is returened to the fridge it will return to its original pressure.

If you carb the keg while warm it will stay at this pressure/volumes of CO2 until you chill the keg, then it will absorb more gas and the head pressure will drop.
Personally I would not try to get the correct amount of carbonation if using this method, I would just aim to have enough head pressure to help seal the keg and worry about correct carbonation once refrigerated.

 

[Jerry]

I think KGB is talking about,

If the keg is fully carbonated and cold then it warms up upon removing from the fridge.
Some of the gas will come out of solution and increase the head pressure, until a new equilibrium is reached. Once this keg is returened to the fridge it will return to its original pressure.

If you carb the keg while warm it will stay at this pressure/volumes of CO2 until you chill the keg, then it will absorb more gas and the head pressure will drop.

Agree

Personally I would not try to get the correct amount of carbonation if using this method, I would just aim to have enough head pressure to help seal the keg and worry about correct carbonation once refrigerated.

This is exactly what I do and it works well.

Scott

 

[buttersd70]

I think KGB is talking about,

If the keg is fully carbonated and cold then it warms up upon removing from the fridge.
Some of the gas will come out of solution and increase the head pressure, until a new equilibrium is reached. Once this keg is returened to the fridge it will return to its original pressure.

If you carb the keg while warm it will stay at this pressure/volumes of CO2 until you chill the keg, then it will absorb more gas and the head pressure will drop.
Personally I would not try to get the correct amount of carbonation if using this method, I would just aim to have enough head pressure to help seal the keg and worry about correct carbonation once refrigerated.

Absolutely right. The volume in suspension vs the pressure in the headspace will vary with temperature, but it still has equalisation....which is why if your beer fridge has a dodgy thermostat, or if it is on the patio (as an example) and the ambient temperature fluctuates enough to effect the temperature inside the fridge, your carbonation levels will go up and down.

There are various ways of storing the keg outside the fridge. Some (like smurto) burp it, and carb as required. Some, like offline, get it close enough, and then correct it once chilled. The other method, which can be used for those that have room for 2 kegs in the fridge but only 1 on tap at a time (like me), is to carbonate it whilst cold to the correct level, and then take it out to store, and get the next one ready. When it goes back in the fridge, it's at the right equilibrium, so as it chills it reabsorbes the gas, and by the time it is at the right temperature, it is also back to the right carbonation. OK to pour straight away, perfect after a further 24 hours.

 

[daemon]

I put down a quick brew yesterday (basic ale kit + crystal + hops + US05 yeast) as stocks had started to run low. I actually ran out of empty bottle storage space for the first time, a clear giveaway that I need to brew more!!

 

[PostModern]

That is well and truely an awesome effort buddy :lol:

And yeah, Speights Gold Medal Ale (apparantly they got a medal for it, maybe it was last millenium) is IMO pretty crap... But in saying that, Speights brewery does have some allright beers, but they only sell them on tap at their Ale houses, which I think is bloody stupid!

Its like, a home brewer, making K&K beers to sell to supermarkets, but having AG beers on tap at his bar?!?!?! Why would you?

I didn't mind Speights (for a generic beer). It's much better than the swill CUB dish out. When I was touring the North Island last year, I'd grab a handful of micros at every stop and a six pack of Gold Medal Ale. A little under-bittered, but a decent megaswill. I think the taste your Mrs might have found to be "like" your beer is the malt. Very distinctive malt profile in the GM. Maybe you use the same base malt as them?