Kegging.

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Jimmy M
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Kegging.

Post by Jimmy M » Wed Feb 13, 2013 4:08 pm

I have just finished doing my first kegging/force carb,almost seems to easy.

The only question I have is now all I have to do is set it to serving pressure and drink as I feel?

Once you have done the carbonation to what you like it will stay that way?


Thanks.
Last edited by Jimmy M on Wed Feb 13, 2013 4:13 pm, edited 1 time in total.
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chalmers
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Re: Kegging.

Post by chalmers » Wed Feb 13, 2013 4:11 pm

And? All systems go?
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LiverDance
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Re: Kegging.

Post by LiverDance » Wed Feb 13, 2013 4:18 pm

I would bleed the pressure in the keg before hooking it back up to serve but after that you should be go to go.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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Jimmy M
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Re: Kegging.

Post by Jimmy M » Wed Feb 13, 2013 4:20 pm

Oh sorry, I did have a few, so I did bleed the pressure.. Just wanted to
Make sure it will stay at the same carb till the keg is empty.
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Jimmy M
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Re: Kegging.

Post by Jimmy M » Wed Feb 13, 2013 4:22 pm

And I just leave it at serving pressure till its empty?
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CorneliusAlphonse
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Re: Kegging.

Post by CorneliusAlphonse » Wed Feb 13, 2013 4:24 pm

Yep! Sometimes I'll shut the tank off if I'm not going to be having any for a few days, just in case my keg leaks. Otherwise, I just leave it set at serving pressure
planning: beer for my cousin's wedding
Fermenting: black ipa
Conditioning:
Kegged: barrel barleywine from 2014 - i think i still have this somewhere
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Jimmy M
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Re: Kegging.

Post by Jimmy M » Wed Feb 13, 2013 4:50 pm

Cool, thanks!
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