New answers tagged force-carbonation
It's quite possible you're just tasting the dregs from fermentation. A little bit tends to come through, even with careful racking, and it'll precipitate to the bottom of the keg. It compacts well, so it's not really a problem, but the first pint out of a keg will suck up the dregs from around the end of the dip tube, giving a cloudy appearance and a yeasty ...
Carbonation can have a dramatic effect on beer flavor. I suspect your beer is overcarbonated and that's the cause of the off flavor. You can reduce the carbonation by allowing the keg to warm up to room temperature and periodically venting the keg as the CO2 comes out of solution. As suggested by @Pepi, use this chart to determine what you should set your ...
To minimize foaming: consider a lower pressure, 140kpa is on the high end of the range: http://www.kegerators.com/carbonation-table.php keep the keg as cold as possible when serving keep the lines cold too - it'll foam until the beer cool them off set up the CO2 at a lower pressure for a slow pour when serving, cold beer won't lose its gas too quickly
I don't think you would have to change anything. As 30 PSI is the same in a any sized container.
It depends on the surface area exposed (and whether you are shaking the keg). For the short corny's I've seen, the diameter is the same as a 20L, so the you have the same surface area for half as much beer when the keg is standing. So half the time should work if you're not shaking it. To carbonate in 10 minutes I suspect you're holding the keg sideways ...
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