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  1. 10-18-2009 01:03 PM #1
    Jazzbone
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    Default HomeBrew Pressure

    Just wondering what others keep there homebrew pressure set at...
    Just tapped a new keg of a Coopers lager and have it sitting at 12psi to let it settle...I had it pressurized at 30psi for a couple of days, tried a pour and got a 50/50 foam....I'm sure the foam will be less once the temp drops on it...
    It came from my cold room so it's fairly cold(cool) at the moment...just wondering if I should dial down the pressure a little more...


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  2. 10-18-2009 09:41 PM #2
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    psychodad
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    Carbonate your home brews to whatever volume the style is normally carbed at. I used to do the 30 psi thing myself, but after cooling it for a couple of days. Now I just set it at serving pressure and let it sit on the gas for a week and everything is much better. No more overcarbonation.
    Malt is the soul of beer... and yeast gives it life..
    but the kiss of the hop is the vitality of that life!

    My three favorite beers: The one I just had, the one I'm drinking now and the next one I'll have.

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  3. 10-23-2009 05:17 AM #3
    -Dan-
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    If I have time to carb the keg, I just put them into the kegerator and dial the regulator to 12-15psi. After about 5-7 days, I dial it down to 7-9 psi. You can also force carb with 30psi and then dial it down if the beer needs to be ready in a few hours or one day.
    Homebrewer? Check out http://www.homebrewchatter.com
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  4. 10-26-2009 11:39 AM #4
    alalaw
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    Default Finishing in keg

    Related question: I would like to finish some slow fermenters in a keg (dry hopping in keg being easier) and wonder if there is an adjustable low pressure relief valve that I could set at 5 lb or so to allow any overpressure to escape after natural carbonating. I considered using a second keg half full of water connected inlet to inlet, with a 10 ft high outlet hose. Other suggestions?
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  5. 10-26-2009 02:50 PM #5
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    psychodad
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    I've seen people attach gauges to an extra gas in QD and just use the pull ring in the lid to let off anything over desired pressure.
    Malt is the soul of beer... and yeast gives it life..
    but the kiss of the hop is the vitality of that life!

    My three favorite beers: The one I just had, the one I'm drinking now and the next one I'll have.

    http://kegerator-social-network.micr...bygrouptherapy
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