Author Topic: Natural carbed keg  (Read 2440 times)

Offline gymrat

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Natural carbed keg
« on: July 13, 2013, 08:00:50 AM »
I recently tapped my first natural carbed keg. I used 3 oz sugar to 5 gallons of beer. It sat 6 weeks in my 68 degree man cave. First off it was over carbonated so I pulled on the relief valve and let it repressurize to my serving pressure. Now it pours good. But the head dissipates too quickly and there is no lacing. It tastes good and it tastes fully carbonated. All in all I think I will stick with force carbonating.
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Topeka, KS

Offline durschad

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Re: Natural carbed keg
« Reply #1 on: July 13, 2013, 08:05:40 AM »
I've also noticed when priming a keg vs force carbing the head formation/retention is lacking.  Anyone have any ideas on why this might be?

Offline reverseapachemaster

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Re: Natural carbed keg
« Reply #2 on: July 13, 2013, 08:42:49 AM »
You would think it would be the same as bottle carbonation since it's the same process. Curious to see what answers you get.
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Offline gymrat

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Re: Natural carbed keg
« Reply #3 on: July 13, 2013, 01:17:33 PM »
You would think it would be the same as bottle carbonation since it's the same process. Curious to see what answers you get.

This is what I thought too. It was nice putting my keg in the fridge and having it ready to serve the next day. I don't get what is happening to the head retention though.
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Topeka, KS

Offline euge

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Re: Natural carbed keg
« Reply #4 on: July 14, 2013, 07:18:12 AM »
I think it is just coincidence and would look elsewhere for the head retention issue. 
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Offline gymrat

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Re: Natural carbed keg
« Reply #5 on: July 14, 2013, 07:38:49 AM »
I am going to be kegging a wheat beer next. I will try natural priming again. If I run into the same thing with a wheat beer then I will know it is something to do with natural priming.
Ralph's Brewery
Topeka, KS

Offline denny

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Re: Natural carbed keg
« Reply #6 on: July 14, 2013, 08:36:21 AM »
You might want to look through this to see if there's anything there that might account for it.

http://byo.com/stories/article/indices/35-head-retention/697-getting-good-beer-foam-techniques
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Offline klickitat jim

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Re: Natural carbed keg
« Reply #7 on: July 14, 2013, 09:23:38 AM »
Cool article, thanks Denny

Offline noble1984

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Re: Natural carbed keg
« Reply #8 on: July 14, 2013, 10:52:58 AM »
I naturally carb my kegs. I use beer smith and it advises me to use 1.96 oz corn sugar to achieve 2.3 volumes. I haven't had any over carbing going that way. 

I have noticed with my wheat beers that they tend to have a sulfur smell I'm not sure why, but I suspect that it has something to do with the yeast being in suspension. A quick fix that has worked for me is to purge the keg a couple of times before I pour my first glass and that seems to do the trick.

Offline gymrat

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Re: Natural carbed keg
« Reply #9 on: July 15, 2013, 07:32:57 AM »
After pouring a few glasses from this keg I am getting better head retention which makes me wonder if the first few glasses are trub glasses. I am still getting too much foam when pouring though. I have purged the keg once I will try purging it again.

Thankyou for the article Denny.
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Topeka, KS

Offline duboman

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Re: Natural carbed keg
« Reply #10 on: July 15, 2013, 02:51:25 PM »
A little late to the party but did you try using a freshly cleaned glass? It's possible the first glass you used just wasn't very clean and killed the head if everything else tastes great!
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Offline gymrat

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Re: Natural carbed keg
« Reply #11 on: July 15, 2013, 10:38:50 PM »
All of my glasses are clean. And if it was the glass that would account for the lacing but not the quick loss of foam. I think the problem was I was getting trub the first few glasses.
Ralph's Brewery
Topeka, KS