What are you brewing?

[JIGSAW Senior Member Find all posts View Profile Close JIGSAW]

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Someone should then tell the Nigerians in our streets that they're actually foreigners

Apparently the Nigerian version has a little sorghum in the grist compared to other countries ... could you pickup anything in the taste?

[Toxxyc Senior Member Find all posts View Profile Close Toxxyc]

Tried my IRA this weekend. It's good. Green, but good. It's not great, as I believe the roasted notes are slightly too high for my preference, and although the style definitely allows for it, it's not what I aimed for. Eh. Won't mind killing the keg but I would have liked it if it hit my sweet spot more.

[BeerHolic Senior Member Find all posts View Profile Close BeerHolic]

Could not find guiness anywere to make a irish stew the weekend.
Not fond of stout but I think I will brew a small batch for future stews.

[Dewald Posthumus Senior Member Find all posts View Profile Close Dewald Posthumus]

Tried some Castle Milk Stout over the weekend, they should rename it to: "Gout-in-a-can", I woke up at 3am with a terrible gout flare up, can hardly walk this morning. Damn you Castle Milk Stout!! Damn you!

I'm in between kegs, the Amber Ale will only be carbonated by the end of the week...

[Toxxyc Senior Member Find all posts View Profile Close Toxxyc]

I'm in between kegs, the Amber Ale will only be carbonated by the end of the week...

30PSI for 24 hours. Drop to 12PSI an hour before serving, adjust slightly with first pour, done.

[Dewald Posthumus Senior Member Find all posts View Profile Close Dewald Posthumus]

Nah, it does not quite work with SAB kegs, for the Corny kegs it works fine.

I found with the 50 liter kegs it's best to leave them to carbonate at room temp and at the desired PSI. Tried a bunch of methods, and found this was the best by far.

Doing a Rye IPA for my next batch. Will probably only brew it next weekend.

[Toxxyc Senior Member Find all posts View Profile Close Toxxyc]

That's a bummer. Someone should design a quick carb system for all kegs. Something like an airstone you can drop into the keg with a specific line, that you can disconnect or something to force more CO2 into the keg faster. I'm 99% sure you can carbonate a keg in 30 seconds using that method, without shaking.

[SykomantiS Senior Member Find all posts View Profile Close SykomantiS]

Nah, it does not quite work with SAB kegs, for the Corny kegs it works fine.

I found with the 50 liter kegs it's best to leave them to carbonate at room temp and at the desired PSI. Tried a bunch of methods, and found this was the best by far.

Doing a Rye IPA for my next batch. Will probably only brew it next weekend.

I don't see why it shouldn't work. Physics is physics. The only thing I can think of due to the volume being more than double, you will either need more pressure or more time or both, but force carbing should still work. Maybe 40 psi for 36 hours?

Sent from my BLA-L29 using Tapatalk

[PaBz0r Senior Member Find all posts View Profile Close PaBz0r]

That's a bummer. Someone should design a quick carb system for all kegs. Something like an airstone you can drop into the keg with a specific line, that you can disconnect or something to force more CO2 into the keg faster. I'm 99% sure you can carbonate a keg in 30 seconds using that method, without shaking.

https://www.blichmannengineering.com/quickcarb.html

Options to copy and go DIY route

[Dewald Posthumus Senior Member Find all posts View Profile Close Dewald Posthumus]

I don't see why it shouldn't work. Physics is physics. The only thing I can think of due to the volume being more than double, you will either need more pressure or more time or both, but force carbing should still work. Maybe 40 psi for 36 hours?

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The carbing is not the issue, it's the pouring.

When I carb at higher pressures and cooler temperatures, I get a lot of airlocks in the pipes causing over foaming. That's even after opening the keg again to release the pressure.

Carbing at room temperature and normal PSI, I get the perfect pour with every beer. It just works for me. Just sampled the Amber Ale that I kegged on Saturday morning, it's basically carbed. So all good.

[PaBz0r Senior Member Find all posts View Profile Close PaBz0r]

T. Just sampled the Amber Ale that I kegged on Saturday morning, it's basically carbed. So all good.

Bietjie vroeg om te sample

[Dewald Posthumus Senior Member Find all posts View Profile Close Dewald Posthumus]

Bietjie vroeg om te sample

Al ooit gehoor van Breakfast of Champions?

[jakeslouw Senior Member Find all posts View Profile Close jakeslouw]

Nah, it does not quite work with SAB kegs, for the Corny kegs it works fine.

Agreed. I leave my SAB kegs @ 10 deg C and at dispensing pressure for 2 days: done.

[jakeslouw Senior Member Find all posts View Profile Close jakeslouw]

That's a bummer. Someone should design a quick carb system for all kegs. Something like an airstone you can drop into the keg with a specific line, that you can disconnect or something to force more CO2 into the keg faster. I'm 99% sure you can carbonate a keg in 30 seconds using that method, without shaking.

Most brewers I know either use a time method (1 bar for 24 hours) or a forced carb using a shaker (2 bar, 10 minutes of shaking).

Unfortunately despite what SykomantiS says, the absorption rate of CO2 into beer tends to drop off with volume.

[JIGSAW Senior Member Find all posts View Profile Close JIGSAW]

Each to his own they say ... just keep doing what works for you