Tag Info

Hot answers tagged

7

CO2 is less readily absorbed by warm liquids. Therefore, CO2 in solution comes out of solution when you warm the beer. Whenever it works for you. The warmer the beer is stored though, the sooner you should try to cool it back down. Warmer storage promotes faster aging. For me, the point where I want to start cooling it down again starts at about 80F. ...


7

You can get away with juggling the CO2 between the kegs. But it quickly becomes a pain. (I did it for a short time before building a keezer.) If the carb/dispense pressure is going to be the same for most of your kegs, then you just need a way to split the CO2 from your regulator to multiple lines. You can use a Wye, or better, a manifold. If you see ...


7

What was the starting gravity and ending gravity? Did you confirm that fermentation had completed before bottling? 6g/litre should give around 2.5 volumes of CO2, depending on the final temperature of the beer, according to this tool. That's about right for a Belgian ale. I think your problem is most likely that you bottled the beer before it had finished ...


7

One of three things: Incomplete fermentation prior to bottling... If the beer wasn't completely done before bottling residual sugar (plus priming sugar) is over carbonating the beer. Too much priming sugar. Re-examine how much you used. Consider that if the beer was significantly cool prior to bottling that a fair amount of CO2 would have been already ...


7

It's fine to disconnect, or you can leave it connected. In fact, you have 3 choices: If you have a need to remove the CO2 tank now, you can do that, and connect up again 5 days before you need the beer. Alternatively, leave the CO2 connected now for 5 days to fully carbonate the beer and then disconnect. The beer will stay carbonated and will be ready ...


6

The yeast may still be working, and even if they aren't, CO2 may still be coming out of solution from temperature changes or agitation. Glass carboys are not meant to hold pressure, and they fail in a very dramatic and possibly dangerous way. Use an airlock for safety. A keg designed to hold pressure is a fine alternative. You can even keep it under ...


6

If you repeat the measurement a little later or after more shaking and the head pressure is still the same then you have achieved equilibrium and you can assumption about the volumes based on measured temp and PSI are indeed correct. If the pressure has dropped then the beer is still absorbing CO2, add more and keep going. BTW: This is the coolest thing I ...


5

I doubt anyone has tried this on a normal home brew scale because your "graduated cylinder/bottle" would need to hold 100 or 200 gallons of CO2 to capture all the CO2 for a batch. Even if you found a way to record the volume and reset, you still would need quite a large vessel during the most active stages of fermentation. You would also have the problem ...


5

A table like that will show you the volumes of CO2 when the beer and headspace have reached equilibrium. If you only had the beer pressurized for a couple hours, the CO2 may not have fully dissolved. If you check the pressure later and it's stable at 22.5 PSI, that means it's at equilibrium (and has about 2.7 volumes of CO2). If the pressure has gone down, ...


5

Don't worry about the CO2 from the fermentation. That was recently CO2 in the atmosphere anyways. See, the barley plant used it to make the barley seed. Then you made the barley seed into wort. And the yeast made the wort into CO2 (and beer!). As Disney taught us, its the circle of life! Now your heating method for your kettle? That's a different ...


5

I'd use a degasser, just like for wine. Also works great to aerate beer...


4

The wine wand or the mix/stir works well for degassing but you should be adding sulphites or campdem tablets before this process to absorb the oxygen and prevent oxidaton. Another great way to degas is to use a pump. Blichmann engineering has the WineEasy vacuum degassing kit that works very well. This is a much larger investment but will not introduce ...


4

One possibility is uneven blending of the beer and priming sugar solution. Did you mix the sugar/water solution yourself, or just let it mix naturally from the beer being racked on top? Depending upon how viscous it is, it can sit at the bottom of the fermenting bucket even though the beer is swirling. This means you end up with some bottles undercarbonated, ...


4

Glass carboys are not rated for pressure, I would definitely not recommend trying it there. If fermenting or finishing in a metal vessel (like a corny keg), you can use a spunding valve to control the amount of pressure in the keg to force carbonation, similar to actively adding CO₂ to the keg to force carbonate after fermentation. It's a practice born out ...


4

The other compounding factors are temperature changes and atmospheric pressure changes: as temperature changes the pressure inside the headspace will change, causing fewer if the temperature is lower or more bubbles if the temperature is higher to be released atmospheric pressure: changes in atmospheric pressure will cause more or less bubbles to be ...


3

You absolutely do not need an airlock for secondary, assuming you wait til fermentation is done. I've sealed a carboy with a stopper many times for a secondary, although these days I usually use foil. If the beer is still outgassing, you will have a bit more dissolved CO2 in it, but not enough to worry about the carboy exploding. A keg also works really ...


3

For a standard 5gal(18.9 litre) carboy fermented to 12% alcohol content by weight (not volume, 14.5% by volume) approx 1100 litres (264 gallons) of CO2 at 1 atm, 68F. But if you knew that, you would also know that 2.268 kg of ethanol had been produced allowing the simple math to calculate % alcohol by either weight or volume. The prediction, assuming 100% ...


3

I believe a more common solution rather than unhooking whichever keg you are currently dispensing is to purchase two pressure regulators. This way, you can set one up to your carbing pressure, and another one up to your dispensing pressure. Finally, you would connect each respective regulator up to a manifold that would allow you to pressurize X numbers of ...


3

Well, no doubt it would create some CO2, but to answer your question directly, no, it doesn't really make sense. It's just not needed...and for that matter, secondary isn't needed most of the time. A better solution than adding sugar to the secondary is to just skip secondary entirely.


3

It's actually kind of difficult to use those kegs for serving, which is why you'll generally see homebrewers using 5 gal. keg for serving and reworking the 1/2 bbl. kegs into kettles. To use the to serve, you need to remove the ring and spear, clean them, and then fill them. You need to get the appropriate fittings for gas and serving. You might want to ...


3

In a recent BeerSmith podcast Michael Fairbrother from Moonlight Meadery talks about degassing mead during fermentation (at about 17:45 in the YouTube video), and alludes that unlike beer, mead and wine can handle additional oxygen after fermentation begins. As we know, depending on the stage of fermentation, oxygen in beer can be detrimental. So I guess ...


3

I think Tallie has it right. It's likely a trade-off between stressing the yeast with CO2 and having oxidized beer. I would add that degassing or adding O2 after fermentation has started also introduces a mostly unnecessary step, creating more work for the brewer and increasing the risk of contamination. Depending on how early in fermentation we're ...


3

It sounds like what you're doing is correct. (And I guess you've tried turning it all the way to the right - clockwise?) The relief valve can be quite sensitive on some regulators, causing it to fire a little prematurely, so it might have been that, but for the fact that you say the dial jumps to 60 psi. I would double check that the relief lock isn't ...


3

Sometimes when opening a beer to early after bottling, it will foam, and taste flat. Especially when you have high carbonation. 5 oz in 5 gallons equals a co2 volume of 2.9 which is quite high for an american ale. When I bottle my belgian ales I usually have a carbonation around 3. These will foam if opened too early but after a few weeks they will have a ...


3

No, it's quite alright. CO₂ is heavier than O₂, and it's a very constrained pathway for O₂ diffusion. For just one day, it's totally fine. Heck, it'd probably be fine for weeks, honestly; even just a couple of PSI is nothing to sneeze at.


2

If you happen to have a room with a lot of plants, put your fermenter in there, they'll love it, and convert the CO2 back to O2.


2

maybe try wrapping some teflon tape on the threads like you do with a natural gas line?


2

Another way to reduce O2 exposure in the secondary is to reduce headspace. A smaller vessel is one way to do it. Winemakers apparently use sanitized marbles to displace the liquid and reduce headspace. Edit: as a small aside, I've found beers will offgas more than a little CO2 during the transfer to secondary and subsequent movement. So even though your ...


2

There are several factors at play here. You're right that the CO2 will expand with increasing temperature, but since it's in the keg, a closed vessel, it can't expand, so pressure increases instead. Increased pressure increases solubility of CO2, but with increased temperature solubility of CO2 decreases, and unfortunately that change is more than the ...


2

In 15 years, I never have and it hasn't been a problem. So I'd say you don't have to.



Only top voted, non community-wiki answers of a minimum length are eligible