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I am having problems getting Fiesta brews to carbinate. I have only been legging a short time and looking for some help

Well, you're in the right place, but we could use more details.

Are you using c02 to carbonate or priming sugar in the kegs?

Oh sorry ..... I guess I should have put more. I am kegging with CO2. I set my regulater to 30lbs (while purging) and leave for a couple days. I then set serving pressure at about 5lbs and there doesn't seem to be much carbonation and flat. It does have good head tho. I just seem to have this problem with Fiesta brews.

That's not long enough to leave on CO2 without agitation. Set the regulator to 30, and shake a cold keg like hell off and on for say 45 seconds for 15 minutes. Then leave it for two days (cold) on 15 psi. Probably work better.

Yeah I set mine to 30, shake it a bit (minute or two), let's it settle for an hour, then bleed off pressure and set reg to ~12. Make sure you let it settle and bleed off the pressure or foam/beer will backflow in to your gas lines.

Or just purge, set to 12 PSI and leave it for a week and it will be fine, that's if it is in a fridge or keezer. If it is at room temperature the pressure will need to be higher. Solubility of CO2 in beer is dependant on temperature of the beer and pressure of the CO2 applied. Keep it at 12 PSI for serving. 5PSI is way too low. It will go flat at that pressure, that's for a North American beer. A real ale type beer would be nice at 5 PSI and 12 Centigrade. Some would say that's "warm and flat."

Here's a good link for you: http://www.brewersfriend.com/keg-carbon ... alculator/" onclick="window.open(this.href);return false;

hey thanks alot!! I will give it a try. I didn't do the shake rattle and roll .... makes sense tho

:c)

GuingesRock wrote:Or just purge, set to 12 PSI and leave it for a week and it will be fine, that's if it is in a fridge or keezer. If it is at room temperature the pressure will need to be higher. Solubility of CO2 in beer is dependant on temperature of the beer and pressure of the CO2 applied. Keep it at 12 PSI for serving. 5PSI is way too low. It will go flat at that pressure, that's for a North American beer. A real ale type beer would be nice at 5 PSI and 12 Centigrade. Some would say that's "warm and flat."

Here's a good link for you: http://www.brewersfriend.com/keg-carbon ... alculator/" onclick="window.open(this.href);return false;

ok cool will give it a try, thx. I have built a keezer with a little deep freeze and have temp control set at 6c. I was gonna try to post some pics of the keezer build, I like how it turned out

jabbrro wrote: I have built a keezer with a little deep freeze and have temp control set at 6c. I was gonna try to post some pics of the keezer build, I like how it turned out

YES! everyone loves pictures of keezers.

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see if this works. Keezer pic

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Fits 3 kegs nice, with room for a few bottled beers. Got a 20lb CO2 on the outside

Just as a warning, if you set it to 12psi i found it to take about 2 weeks to be well carbed. After one week it was very undercarbed.

I just did 1 week at 60f and 30psi and it was good to go


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1 other option would be to chill the keg, set to serving pressure and rock the keg until it won't absorb anymore co2. Your beer will be carbonated perfectly, however you will be rocking the keg for quite some time. And as mentioned, let the keg settle or you will get blow back.

I don't think the type of beer matters much, but so far I have found if I put the keg in the keezer so it's cold and set the pressure to 25 psi for 2 to 3 days it carbs just the way I like it. Just release the excess pressure and set it to what ever serving pressure you use and drink away.

I kegged quite a few Festa kits before I switched to extract and all grain. Regardless of the brew technique, I found that if I carbonated in the mini fridge at 4-6 Celsius at 30 psi for 3 days and then I dropped the pressure down to 5 psi for serving I almost always ended up with what I considered perfect carbonation. I tend to stick more to ales so I do prefer lesser carbonation in relation to what some people prefer. I also find bleeding off the extra pressure before I serve the first beer helps as well. I tried rocking the kegs a couple times, which does speed up carbonation, but I found that I ended up with an off flavour in the beer by the time I finished it (tinny tasting). I read somewhere that this is referred to as keg taint, and it occurs because of a reaction with the stainless when carbonating with agitation. Anyone else ever experience this issue?, or am I just taking too long to empty a keg?

Thank you for all the advice. I should be able to get something to work with everything here. I can see right away that I am not being patient enough, and let it carb for a few day to a week instead of couple days or over night.

Thx Jab
:c)