randyelias1
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I recently purchased 2 co2 cannisters and a co2 bottle (high pressure). I also have an aparatis for putting co2 in beer. How do I use it?
CO2 equipment?
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Here is a chart to better help you understand C02 volumes at different temps and different styles of beer. Do you have a single or dbl gauge pressure regulator? Here is what my tank looks like with a dbl on the end and a singl gauge in the middle as I have a few egs hooked up and 1 is sparlkling wine which requires more PSI due to higher carbonation. The other is actually running 3 kegs of beer while the higher is running 1 of the sparkling.
TheTooth
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2 CO2 cannisters and 1 CO2 bottle and an apparatus for carbonating? I hope I don't sound like a jerk, but I'm not sure what you're talking about.
Here's what you need to carbonate kegged beverages:
1 - CO2 bottle (filled with CO2, of course)
1 - regulator to control the pressure of CO2 from bottle to destination.
1 - section of line (to connect regulator to ball/pin lock connector, whichever your keg is)
1 - ball/pin lock connector to attach to said line
After you have these items, all you need to do is attach the ball/pin lock connector to your keg and turn on the bottle/regulator, setting it to the proper pressure for your carbonation level. This pressure level will vary with temp... you need less pressure to carbonate a beverage at lower temps.
For instance, I find I'm good with about 10 - 12psi for beer at 35 degrees for most beers.
Here's what you need to carbonate kegged beverages:
1 - CO2 bottle (filled with CO2, of course)
1 - regulator to control the pressure of CO2 from bottle to destination.
1 - section of line (to connect regulator to ball/pin lock connector, whichever your keg is)
1 - ball/pin lock connector to attach to said line
After you have these items, all you need to do is attach the ball/pin lock connector to your keg and turn on the bottle/regulator, setting it to the proper pressure for your carbonation level. This pressure level will vary with temp... you need less pressure to carbonate a beverage at lower temps.
For instance, I find I'm good with about 10 - 12psi for beer at 35 degrees for most beers.
I'll add that a check valve installed in the gas line is a good idea. If you run out of CO2 and have a long gas dip-tube, you can push beer back up the gas line, into the regulator...and that's very bad.
i also find it easiest to use long tap lines to balance the system out. 10psi will rocket out of a 2 foot tap line and taste flat. 8 feet of tap line will probably give a perfect pour.
point here: buy long tap lines and then trim them gradually til you find the balance in your system. everyone's is a little bit different.
i also find it easiest to use long tap lines to balance the system out. 10psi will rocket out of a 2 foot tap line and taste flat. 8 feet of tap line will probably give a perfect pour.
point here: buy long tap lines and then trim them gradually til you find the balance in your system. everyone's is a little bit different.
I agree with malkore and hate the fact that sellers usually sell people a 3' liquid line and then they struggle wonfdering why they are getting nothing but foam. I automatically just go with a 10' line as that seems to work well in most situations with low and higher carb beers.
Tooth, I believe what Randy is staing isd that he has 2 corny kegs and the tank. We just need to know if he has the regulator and like Malkore stated a check valve which I still need which I acy=tually need 2 of since I have 1 line split into 3 and another for sparkling wine.
Tooth, I believe what Randy is staing isd that he has 2 corny kegs and the tank. We just need to know if he has the regulator and like Malkore stated a check valve which I still need which I acy=tually need 2 of since I have 1 line split into 3 and another for sparkling wine.
TheTooth
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That makes more sense. I just wasn't able to figure out what he meant at the time. LOL
I need to extend the serving lines on my setup. I had 6 ft lines in a refrigerator-based kegerator, and that was great. But I've built a bigger kegerator out of a chest freezer and the 6 ft lines just aren't long enough anymore.
Here's my current setup:
I have a dual-regulator off the CO2 tank, one at high pressure for my wife's sodas on the left... and the other setup at lower pressure for the beers and hard ciders. I just bought a bank of four secondary regulators so I can tune my pressures better on the alcohol side of the kegerator.
Tom, from what I see you have way more then Tooth but he probably has way more in use at 1 time cause thats just bad ***! My wife would never let me get away with that! I picked up 2 more and thats all Ill probably ever need and 1 more then Ill probably ever use at once but its nice to be able to maybe naturally carb 1.
TheTooth
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TheTooth
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You're missing the kegs in the cellar.
Regardless, Tom's probably got way more wine than I do. I'm still learning and making kits.
Your wife will let you get away with it if she's involved. My wife like making sodas, so I gave her the four taps on the left. She's got a cherry cinnamon soda, a cream soda, and a ginger ale on tap at the moment. She wanted some soda water, so the fourth tap is just that... water force carb'd in a keg. LOL
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