Corny kegs/Kegging

[Brewedout]

Personally I'd use food grade co2. Can you not get hold of it?

[Haydnexport]

@edonald, good job on the booklet , but I did see you recommend force carbing at 30psi and rock for 30 mins ? As I set to 25psi and rock for 4 mins , although fairly vigorous.

[edonald774]

@edonald, good job on the booklet , but I did see you recommend force carbing at 30psi and rock for 30 mins ? As I set to 25psi and rock for 4 mins , although fairly vigorous.

:0) that I have to go with other folks info as I don't do it. Thanks

[Rhodesy]

Personally I'd use food grade co2. Can you not get hold of it?

Is it not the cannister that would be food grade as opposed to that actual co2? My understanding is that it is the same gas they use.

[Hogarth]

One thing I've noticed, even though the kegs aren't chilled, the beer is always cooler than the room temperature. I figure must be volume of liquid and steel kegs or something.

I suspect it's because the kegs cool down at night and retain some of the coolness the next day, due to the large volume of liquid.

[Brewedout]

Personally I'd use food grade co2. Can you not get hold of it?

Is it not the cannister that would be food grade as opposed to that actual co2? My understanding is that it is the same gas they use.

Yes I think you're right on this point, but if your container is a source of contamination your gas will not be food grade.

[monkeymullins]

Thank you all for your help and the kegging turnout to be successful for my stout at room temperature with no problems of foaming

Very happy

[edonald774]

So what's next for the keg?