CO2 conditioning

[Meatymc]

Hi all - been a while!!!

Recently gone down the CO2/keg route. 1st attempt all went fine - set at 10psi for 2 weeks and happy.

Second attempt though a bit strange.

Exact same recipe/fermentation/time scale/final gravity and into keg set at 10psi. This was 2 weeks ago and being left whilst on holiday - currently in France.

During the initial week however, the regulator pressure gauge started rising - several points. Released the pressure - starting again at 10psi but started rising again. And a 3rd time rising to 18psi.

Daren't leave it whilst away so uncoupled and left it sat until I get back at the weekend.

Any idea why this is happening on this brew?

Defo finished before kegging. That's the only thing I can think of - although still can't see how that would push the regulator reading up.

Any help appreciated as usual

[nallum]

Unless there's been a change in temperature (release of CO2 into the headspace), the only thing I can think of is the pressure gauge on the regulator has got an issue. The only way to check is by using another device with pressure gauge to test independently.

[nallum]

Now that you've invested in CO2, one of these is going to be useful. Useful for conditioning naturally too.

IMG_0876.jpg (727.31 KiB) Viewed 427 times

[Meatymc]

Hi Nallum

What is that - struggling to make it out on my phone (not helping being on the wine by the pool!!!)

[nallum]

It's just a kegland pressure gauge and gas disconnect. Very cheap. Got mine off AliExpress.

[Meatymc]

Unless there's been a change in temperature (release of CO2 into the headspace), the only thing I can think of is the pressure gauge on the regulator has got an issue. The only way to check is by using another device with pressure gauge to test independently.

So you reckon it could just be an ambient temp increase that due to the minimal head space (on a newly filled keg) is pushing back into the regulator?

It's not in a temperature controlled environment at the moment (in the garage) so the hot weather in the previous couple of weeks could support that.

Next job is a keezer.

[nallum]

If it warms up enough for some CO2 to come out of solution it potentially starts to increases the pressure in the headspace of the keg. That's probably what it is in this case given the weather lately. Still worth getting one of those little pressure gauges, though.

[Meatymc]

Cheers mate

[soupdragon]

So you reckon it could just be an ambient temp increase that due to the minimal head space (on a newly filled keg) is pushing back into the regulator?

I would suggest that a non return on the gas line would be a good investment. I'm not sure exactly what happened (I know one keg was slightly overfilled) but I've had beer flow up the gas in post and into the regulator. Ended up having to replace the reg

Cheers Tom

[drjim]

Keep it in a fridge

[Cobnut]

So you reckon it could just be an ambient temp increase that due to the minimal head space (on a newly filled keg) is pushing back into the regulator?

I would suggest that a non return on the gas line would be a good investment. I'm not sure exactly what happened (I know one keg was slightly overfilled) but I've had beer flow up the gas in post and into the regulator. Ended up having to replace the reg

Cheers Tom

I’ve had the same problem. NR valves in place now.

I did get one of my regs refurbished for less than the price of a new one though. Good service from RLBS.

The other possibility is that you have an infection in your keg causing further fermentation and thus co2 generation, but I hope not!

[MashBag]

I don't have all the facts to explain fully, but uncoupled is always best.

Sounds like you have gas on, and connected. Yes?
In that case the reg shows your fermentation gas.

Did you prime? If so how much?
Had the beer finished fermenting?
Sorry for the questions, but the answer is hidden there. You will get the hang of it.

I have recently gone corny again for IPA, but without a gas cylinder, so pressure's and regs are everything.

The safety margin is massive on a corny, and unless you go absolutely beezerk with sugar you will struggle to get there. Tried it. Proved it.

I make over pressure beer 15/20psi and then reduce to dispense. Proved it.

There is a lot of gizmos you don't need, including a gas cylinder, but you do use another corny.

[Meatymc]

Wasn't primed in the keg is in the garage so 'open' to ambient temp changes.

I did get a non return but like a total numpty hadn't got around to fitting it - will just have to hope releasing the pressure every couple of days has avoided liquid getting to the regulator.

I did get hold of a small chest freezer to convert - on the list for when I get back.

Thanks for all the comments - will give an update early next week.

[IPA]

The simple answer to your problem is that fermentation had not finished when the beer was kegged. Resolve that and you will answer the problem.

[Meatymc]

The simple answer to your problem is that fermentation had not finished when the beer was kegged. Resolve that and you will answer the problem.

Except it had been at 1006 (from 1052) for 4 days which was 2 points under my regular FG for that recipe.