Cooling my Keg for Conidtioning

[Will808]

Hi All,

Having recently got myself set up with some excellent temperature control, I'm looking to sort out a problem I've had on my last two brews where I get very little carbonation, and the beer is quite cloudy.

I think part of the carbonation problem is that when transferring out of the FV into the keg, I have not been very good at minimising the amount of air that gets in there (trying different less messy methods, to no avail). I can't be certain but it does seem to be a common denominator.

My current brew has been conditioning for two weeks; the first 10 days of that were at approx 18 degrees with a brewbelt, and the last few days at 20 degrees in my new fridge. From what I've read here, if I leave it another few days to carbonate (as far as it will), then cool it to around 5 degrees, it should both help clear the beer, and dissolve some of the Co2 into the beer itself.

Is this right? And if so, how long should I cool it for? And finally, if cooling absorbs Co2, can I give the keg a squirt from a cannister before I chill it in the hope that this will improve the carbonation?

Thanks for any help. I'm really just after an excuse to play with my temp control unit again

[bob downe]

For me, I just transfer from fermenter to Keg. Throw in 80-120 g of dissolved sugar in pre-boiled water (to strerilise) and crank the lid on.

As you do, I keep it at around 18C for 3-4 days and then just let it sit at ambient temp for however long. Usually perfect after 2-3 weeks.

I've even given up on finings. Not needed, the beer clears just fine.

I suspect you may have a keg leak? To check if so, take your empty keg and tighten the lid as you would normally. Turn open the tap and whilst blowing up the tap, close the tap to trap your mouth pressure. Release the tap to check you get a burst of air out.

If you do, repeat but leave the keg for two days and then open the tap. If you don't get a burst of pressure, you have a leak. Simple test.

I don't even purge air from the top of the keg as some suggest because the C02 will be heavier and will form a layer to prevent oxidisation of the beer.

[Will808]

Thanks Bob - I'm pretty sure the kegs are OK, but I will try this anyway. From the page on this site about kegging, I generally dissolve about 2oz brewing sugar in a couple of pints out of the fv - I warm it but dont boil it (though I sterilise everything) and then stir into the full keg.

It's a bit of a mystery to be honest.