Hi I am new to this forum.
I was recently looking for info on gassing times and pressure for 19lt post mix kegs but could find much in a quick search of google so I thought I would post my own experience for others to use if required.
When I first started kegging I just did what the home brew shop told me but that was really slow and took way too long. Over the past 2 years I have worked out that I can do it much faster with a lot less muching about.
Just syphon your brew into your 19lt post mix keg, put the lid on, connect the gas line to the LINE IN, (forget about the line out) purge it / burp it, wack it in the fridge with line still connected and turn the pressure up to 50psi. In 1 hr come back and make sure it is still on 50psi, it probably won't be so just adjust your reg back up to 50 again. Once it has been in the fridge for 24 hrs at 50psi, back off your regulator to 0 and let out all the pressure with the manual releaf valve. Now wind up your reg to about 5 - 8 psi and run a about 200 - 300 millilitres through your tap. Toss that out then pour a glass of beer and check if it's gassed to your taste.
I just go off taste. If it's tastes like a normal beer then your right. (I also don't quite gas my beer quite as much as a commerical beer). If it's still a bit flat just crank the gas back up to 50psi for another 1 - 2 hrs and repeat process uttill your happy.
If you,ve got a newish frost free fridge like I have and have the temp turned down nice and low it should be cold enough to drink once you've gased the keg.
I am also going to try gassing my Key at 60psi tonight and run that for about 20hrs to see if I can get it to gas a bit faster.
By the way 24hrs at exactly 50psi normally does the trick for me. However do not let it run much more than 1 - 2 hrs over or you will most likely just end up with froth. I have experienced this the hard way.
If anyone can tell me how long it will take at 60psi that would be great.
Wouldn't like to go much higher as you don't want the keg blowing a seal.
Cheers
Funkym
I was recently looking for info on gassing times and pressure for 19lt post mix kegs but could find much in a quick search of google so I thought I would post my own experience for others to use if required.
When I first started kegging I just did what the home brew shop told me but that was really slow and took way too long. Over the past 2 years I have worked out that I can do it much faster with a lot less muching about.
Just syphon your brew into your 19lt post mix keg, put the lid on, connect the gas line to the LINE IN, (forget about the line out) purge it / burp it, wack it in the fridge with line still connected and turn the pressure up to 50psi. In 1 hr come back and make sure it is still on 50psi, it probably won't be so just adjust your reg back up to 50 again. Once it has been in the fridge for 24 hrs at 50psi, back off your regulator to 0 and let out all the pressure with the manual releaf valve. Now wind up your reg to about 5 - 8 psi and run a about 200 - 300 millilitres through your tap. Toss that out then pour a glass of beer and check if it's gassed to your taste.
I just go off taste. If it's tastes like a normal beer then your right. (I also don't quite gas my beer quite as much as a commerical beer). If it's still a bit flat just crank the gas back up to 50psi for another 1 - 2 hrs and repeat process uttill your happy.
If you,ve got a newish frost free fridge like I have and have the temp turned down nice and low it should be cold enough to drink once you've gased the keg.
I am also going to try gassing my Key at 60psi tonight and run that for about 20hrs to see if I can get it to gas a bit faster.
By the way 24hrs at exactly 50psi normally does the trick for me. However do not let it run much more than 1 - 2 hrs over or you will most likely just end up with froth. I have experienced this the hard way.
If anyone can tell me how long it will take at 60psi that would be great.
Wouldn't like to go much higher as you don't want the keg blowing a seal.
Cheers
Funkym