This is what we do & is not the only way of gassing your beer. Other people may recommend different methods.
· Beer must be transferred from the fermenter into the keg gently with no splashing. Syphoning is the best method.
· Kegs MUST be COLD for the best carbonation results.
· Do not overfill your keg. You need to have some head space to allow pressure on your beer to carbonate. If no head space is available, it may take over 3 weeks to carbonate.
24 hour carbonating @ 50-60 psi (4 bar)
· If your keg won’t take this much pressure just wind it back a little until it stops releasing from your PRV (pressure release valve)
· After 24 hours, turn the gas off & slowly wind the regulator back. Release the pressure using the PRV (about 10-20 seconds).
Slowly wind the pressure back up to pouring pressure of 10 psi
7 day carbonating @ 15 psi (1 bar)
· After a week, slowly wind the regulator back to 10 psi
· It’s ready for pouring.
Pouring pressure 10 psi
· Connect your tap & you’re ready to pour
· It may be a bit foamy at first, but this will settle down in time
· You will always need to discard the first bit you pour as this will be warm & therefore foamy
· Don’t get caught in the trap of thinking it’s too foamy & turn the pouring pressure down. It is likely to be the warm beer sitting in the beer line.
