New answers tagged carbonation
2
The only time I had liquid enter my line was when I had the gas tube on the bottom, keep the gas tube at the top when you rock and roll and you'll be fine.
0
You should have a pretty good pressure buildup to stop liquids from coming up the line; although that won't stop excessive shaking from overwhelming the pressure in the gas line.
Odds are you have a directional flow valve on your regulator, so you don't have to worry about gas being pushed back. You probably shook the bottle of water hard enough to ...
0
While it's possible for some to go in that direction, there should be some pretty good positive pressure (especially when it's pumped up for carbing w/ shaking) to prevent anything from going upstream.
If your system is designed well, the valves will have flow restrictors that allow only gas to leave the regulator... aside from whatever might get stuck in ...
0
Here is a great online carbonation calculator :
http://hbd.org/cgi-bin/recipator/recipator/carbonation.html
just type in the desired amount of Co2 and hey presto!
Hope this help you as much as it does for me.
3
Rule of thumb to go by - 1oz sugar per 1gal Beer. That will get you a nice carbonation on most beers. I typically just add 5oz every batch and don't mess with any calculations unless I'm intentionally under-carbonating a stout or something.
3
Priming sugar amount depends on carbonation level, that is
Total carbonation = CO2 already in beer + CO2 from priming sugar
CO2 already in beer depends on the temperature you bottle at
CO2 from priming sugar is proportional to amount of sugar used
Total carbonation is expressed in volumes (Vol) and depends on beer style.
You can find all this taken ...
1
I have two lines coming from my CO2 regulator. My kegerator can only hold two kegs at a time. What I do is put two kegs in the kegerator and force carbonate them at serving temperature with lower pressure. Any additional kegs that I should happen to fill up stay outside of the kegerator for force carbonating with higher pressure.
Maybe you would be ...
9
TAKE THE STOPPER OUT! THIS IS A SERIOUS ACCIDENT WAITING TO HAPPEN!
Unlike glass bottles, glass carboys are not designed to hold pressure.
4 tsp in 1 gallon will produce about about 2.4 volumes of CO2. The pressure created will be significant - at a minimum 22 PSI, but likely more than that, since fermentation proceeds quicker than the CO2 will dissolve, ...
2
Carboys are not designed to hold pressure, If I were you I would airlock it, let the added sugar ferment out and then bottle.
You could potentially have an explosion waiting to happen...at best you will end up with a cracked and broken carboy
1
Yes, you are correct. Without some other source of C02, the beer will lose pressure as the level drops, and it will stop coming out of the keg altogether soon.
Can you post a link to the "5 gallon plastic keg with tap" in question? I can't imagine why anyone would sell a keg that can't be charged, and I've never heard of a 5gal plastic keg vessel either. I ...
1
Yes rinse aid could be the problem here but before we jump there I think you need to wait a bit longer. After six days there is a slim chance your beer isn't even fully carbonated yet.
What I've found is that it takes a at least a week, but usually two to actually develop a nice tight head. For a while you may have OK carbonation and loose big bubbles that ...
1
Rinse aid could be the culprit, the main killer of head however, is oils, any oils. My first extract kit did not have noticeable head either, and a lot of my beers now, still don't have head, because I'm focusing on the body.
This that can help help are carapils/carafoam speciality grain, but these should be used to make beer better, not as a focus point.
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