Carbonating Beer in a Keg

[@BEERNBBQBYLARRY]

thumbs up on the idea of using the beverage inlet instead of the gas to force carbonate it.

[@theronjclark]

carbing through the out line is genius.....thanx for that pro tip.....awesome....

[@chrissmith8041]

Had to give you another like to get you to 420! Great Vid on carbonating homebrew, Cheers!

[@SteaminPile]

Thank you! Finally a video that answered all my questions about kegging!!!

[@SmartyPints]

TheTexasMikey if you enjoyed this video check out Force Carbonation Revisted, a recent vid added within the past month.

[@johnwhite5575]

man...i got a lot to learn...but luv these videos...keep 'em coming!...thanx

[@alexisdevilleneuve5145]

Great vid' ! 😄 Many thanks ! 😀

[@RaymondMillbrae]

Nice. First time Ive seem a chart to tell you your hose length for the CO2 pressure vs the temperature.

[@jamiecouanis7236]

Classic mate,what do you if you want to pause the keg and put it back in the fridge

[@sbpiker]

Hello! A great lesson for carbonation keg. I want to ask, why so much the length of the tube from the keg to the tap in keezer? Time video - 8.28 Thank you.

[@robertbennett5964]

Very informative. Thank you

[@evilikea]

Nice video. One question: how do you know when the carbonation has reached equilibrium?

[@chozomonkey]

This hasn't gotten a reply yet. I'm still learning, but from what I've seen, the easiest thing to do is pour a glass and see if it's where you like it. That, or listen to see if your keg is accepting any more co2.

[@thomasfrank1227]

Thanks guys, good video

[@ThePieman1972]

Nice pour!

[@christertrasti]

I feel that the beer loses some of it's flavour profile when I force carbonate with co2. Would it be possible to carbonate with sugar in a corny keg? If so - how much sugar? Same amount that you would use when carbonating in bottles? Thanks! Best regards, Christer, Norway

[@surfshaggy]

how can I carbonate at room temperature (18-22C) and then transfer keg to fridge to chill prior to serving? I would like to keg multiple batches and then chill a keg when I need one when I keg am I to carbonate straight away or do I leave in keg till a couple of days before I want to serve and then carbonate? my understanding (which may be wrong) is that I would transfer beer to keg, set CO2 to 27-35 psi (I would follow Beer Smith carbonating tool for pressure setting) and then leave at pressure in my cellar room for 1-2-3 days (?) then follow your instructions to de-gas the keg and set for serving/take a sample can I chill the keg without the CO2 connected and then connect gas when its time to pour? as you can tell I'm a complete newbie to keg world but enjoyed your video (enjoy the channel as well) thanks for any advise you can give

[@SmartyPints]

Shaggy Owls we will be making a video to go in more detail on carbonation very soon.

[@jdhitshine]

At about 3 minute mark doesn’t say how long to run it through the dip tube like that? Hours? Days?

[@josephpivarnik9956]

So do you still have to add a sugar priming solution before you put the wort in the keg? Or does the CO2 pressure handle this.

[@peterpoel1019]

Pressure equalized and the continued application of co2 will carbonate and push your beer out

[@newmack5621]

Can you carbonate a keg by putting the pressure to it, unhook it so the pressure stays in the keg and then carbonate another keg? Just wondering if you need two co2 tanks or if you can pressurize one keg and then unhook it until you want to use it. Thanks guys!

[@SmartyPints]

Newmack you can actually buy a dual regulator or even one for multiple hookups if needed so there is no need to play the wait game. Graham has two types, a single and a dual. Alex has one that allows 4 or 5 hookups.

[@SmartyPints]

Newmack if you only have a single you can max the pressure in one and leave it for a while, then unhook and do the other. if you want the beer carbonated in under 48 hours you will have to do a lot of back and forth switching since the beer is distributing the pressure over time and the head pressure will decrease.

[@babyknees5182]

if you shake it up when its connected to either post will beer get into the gas tube?

[@TheGavranatar]

not if there's pressure on it

[@StratBeer]

Nice job on show how 2 force carbonate Cheers

[@SmartyPints]

+Strat Beer Thanks, cheers!

[@An_Escaped_Mind]

How do I know when the liquid in the keg has been fully carbonated ?

[@haydenhollenbaugh3958]

So I have 3/16 line. 40F fridge. I had my gas running through a 3 way manifold. It would pop and foam no matter what the calculator told me. When I switched to just one gas line it pour nice and smooth. I took apart the manifold. Cleaned all of the glue and crap out. Hooked up 3 kegs tried the same pressure and same line length as the successful line before. Again choppy foaming beer on all 3 lines. Any ideas?

[@smgri]

As a guy who works offshore a lot of times it is more cost efficient to just replace the part . If you have same problem you can eliminate the manifold as the issue...

[@jordhuga271]

I bought Perlick 650SS faucets with flow control handle. no matter your line pressure you can adjust at tap. So easy. Never balance a line again. The only down side is the expense.

[@estebanmedina3586]

Do you have a video showing carbonation in a commercial keg?

[@SmartyPints]

+Esteban Medina We do not, unfortunately. We can look into that, but can't promise delivery on the idea.

[@iShootPhoto]

Hey, great video! When do you know your keg pressure is in equilibrium?

[@SmartyPints]

+Gareth McGivern That is an excellent question. We certainly don't want to spend too much time screwing around with the keg because we want to drink the beer right?! Here's our recommendation: Step 1 (only if over carbonating - skip to step 2 if not overcarbonating) - Degas your keg. Step 2: Make sure the PSI is set to where you want the beer to be at for serving (if not force carbonating make sure this is done for 4-5 days at cold serving temperature). Step 3: Once the PSI has been double checked, hook up the keg to the beer line and check your pour. If you are getting too much foam then you have to trouble shoot the temperature of the beer, the length of house, or the PSI setting. Refer to the tables and links in the video on these areas of troubleshooting. 12 feet of hose is standardized length. If your beer is coming out too fast, back down the PSI or turn off the CO2 - degas - turn on CO2 with new PSI setting. It all comes down to how you want your pour!

[@paulrobertson9439]

Very interesting thank you :)

[@Chief_Mike1]

where can I find those charts?

[@patf03]

Where is this beer store at?

[@EricBechtold]

Alex you always remind me of Tim Allen. Not a bad thing. Just saying.

[@jeffpearljam1976]

How about sanke

[@boatbuilder1]

When someone figures out how to force condition your just kegged beer I will start to force carbonate. I tried force carbonation twice and can't say I like drinking Green(unconditioned) Beer!

[@langerz5686]

Is this what homebrew stores look like in the US? if so I am moving from Australia to US, if Trump will let me in of course :D

[@philmaclin2498]

Me thinks the Vikings referred to this place as Valhalla.

[@boatbuilder1954]

This is not my store but the one I go to looks very similar.

[@lukeb7472]

Yea, Homebrew stores in Australia suck. It’s so hard to find good stuff that’s not way overpriced

[@bulls_on_parade_]

You have to burp the keg first