New Brunswick Craft Brewers Association
Brewing => Technique => Topic started by: dswan75 on November 06, 2017, 09:54:39 PM
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https://www.blichmannengineering.com/products/quickcarb
anyone used one of these? I searched the forum for any topics but no results. Some quick reading of reviews seemed positive...
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I haven't. I don't see pricing but I imagine it's up there. I find the burst carb method gets me there within about 24 hours.
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I usually set it at 25 psi for 24 hours which get's it plenty drinkable, then dial back to 10psi and it evens out.
If you've got a good supply of gear money and like to tinker, then that looks pretty neat!
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I haven't. I don't see pricing but I imagine it's up there. I find the burst carb method gets me there within about 24 hours.
Do you rock it on the stairs at all, or just force carbonate for 24 hours? I have tried the forced carb alone method and found the beer to be a little "pond water-is"h if you know what I mean. Initial carbonation seems fine when you pour it, but the beer just dies after 5 minutes in a glass.
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I generally rock it a few times as the pressure is getting up to 35. It's about 80% of the way after 24 hours.
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I guess i'm a little more patient..lol
I've found setting at 16 psi for 5-7 days is working pretty good.
Guess i could do some experimenting with higher pressures for shorter time.
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This is certainly the better way to go. Except for anything hop forward. That first week is the best and so burst carb or similar method is worth it.
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I guess i'm a little more patient..lol
I've found setting at 16 psi for 5-7 days is working pretty good.
Guess i could do some experimenting with higher pressures for shorter time.
I've found that about 30psi for about 48 hours works for me. After the 48 hours, I remove the gas disconnect, release the excess gas in the keg, set the pressure on the regulator at 10psi, reconnect the gas, pour off any junk that comes out of the line (from the previous keg, cloudiness, etc) and then drink.
Yes, it's 48 hours vs 1 hours with the blichmann.
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I usually do the same 30 lbs for 2 days then serve at 5-10lbs. Unless it's a hop bomb in that case I use a separate dry hop keg and I cold crash under pressure then transfer to my serving keg. By that time it's almost fully carbed I might leave it over night at 30 lbs just to finish off.
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I usually do the same 30 lbs for 2 days then serve at 5-10lbs. Unless it's a hop bomb in that case I use a separate dry hop keg and I cold crash under pressure then transfer to my serving keg. By that time it's almost fully carbed I might leave it over night at 30 lbs just to finish off.
Would love to have a more in-depth discussion on this one. I tend to Brew the Trailway/Bissell Brothers style beers, and I often had a ton of sediment at the bottoms of my kegs on the first pour. have considered trimming the tube, but don't want to lose the delicious beer.
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I think we're all in the same boat when it comes to highly hopped beers. But it's only the first couple pours so I don't worry about it too much.
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Same here. You have to accept the first pour is going down the drain. Unless you don't mind hop debris.
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Just keep yer teeth together