Author Topic: carbing keg warm  (Read 832 times)

Offline goschman

  • Official Poobah of No Life.
  • *
  • Posts: 3150
    • View Profile
carbing keg warm
« on: September 06, 2013, 08:18:01 AM »
Inexperienced kegging question. I currently have a keg at 60F since Saturday. Beersmith says to carb it around 22 psi for 2.4 vol of CO2. I will be bring the temp down and thus the pressure next week most likely.

Should I be worried that I will overcarb it? Other than consistently testing it is there a good rule of thumb for approximating time to fully carb?
On Tap/Bottled: Ahtanum APA, Belgian Cider                      
              
Fermenting: I Ain't Mad At Ch'Amber Lager
Up Next: Lemon Basil Saison, Brown Lager, Pumpkin Festbier

Offline redbeerman

  • Senior Brewmaster
  • ******
  • Posts: 1848
  • On the banks of the mighty Susquehanna in MD
    • View Profile
Re: carbing keg warm
« Reply #1 on: September 06, 2013, 09:05:28 AM »
You'll be fine for a week at 22psi and 60F.  It usually takes a week or so for the keg to fully carb at serving pressure and temperature.  You won't be able to test the carbonation at room temp though as it will seem more carbonated that n it really is.  Chill it down and then check.  You can then leave at serving pressure and it will finish carbonating if it's not where you want it to be anyway.
CH3CH2OH - Without it, life itself would be impossible.

[441, 112.1deg] AR

Jim

Offline Joe Sr.

  • Official Poobah of No Life.
  • *
  • Posts: 4216
  • Chicago - NORTH SIDE
    • View Profile
Re: carbing keg warm
« Reply #2 on: September 06, 2013, 09:51:50 AM »
Also, if you over-carb you can just bleed off some pressure and it will re-equalize.  Obviously, do that at serving temps so you can tell the actual carbonation level.
It's all in the reflexes. - Jack Burton

Offline goschman

  • Official Poobah of No Life.
  • *
  • Posts: 3150
    • View Profile
Re: carbing keg warm
« Reply #3 on: September 06, 2013, 10:00:48 AM »
Thanks guys. I realize its not rocket science just hoping to not have to fuss with it too much
On Tap/Bottled: Ahtanum APA, Belgian Cider                      
              
Fermenting: I Ain't Mad At Ch'Amber Lager
Up Next: Lemon Basil Saison, Brown Lager, Pumpkin Festbier