Kegging NEIPA recommendations

That's something I would call "Fast Forced," which could include cranking CO2 above the level needed at equilibrium ("serving pressure") and/or shaking/rolling/bubbling.

It actually doesn't, as long as you use the correct (higher) pressure from one of the carbonation tables/calculators. I've done ~4 Volumes of CO2 at a little over 50 PSI at room temp in a belgian.

BTW, the calculations/tables work just as well for natural keg carbonation, i.e. add the amount of sugar you need to reach the desired CO2 volumes, and when carbonation is finished, the pressure will fairly closely match the tables for whatever temperature you're at. Or for carbonating in the keg using residual (unfermented) extract, you can use a spunding valve set for the pressure needed to hit the desired CO2 level at the given temperature, and any excess CO2 will be gassed of through the valve.

BioKineticMolecularFluidDynamics is fun.

 

My method:

1. Crash beer at 40F x3 days.

2. Transfer via CO2 push. I have speidel fermenter with spigot on bottom and top. CO2 is connected to top spigot and pushed at 2 psi into CO2 purged Cornelius keg.

3. Cornelius keg has been purged well w/CO2. Beer is transferred in from fermenter through dip tube. Make sure to vent the keg via opening pressure relief valve during transfer.

4. Once transfer is complete, vent an additional 3 or so purges.

5. Attach CO2 to outpost (diptube) at 40 psi and blast in CO2 while shaking keg of the cold beer. Shake for about 5 mins while gas continues to push in.

6. Put in kegerator for about x2-3 days and then serve at serving pressure, for me is 8 psi.

This method gives me a perceived CO2 volume of around 2.5 volumes.

 

Hello!
I like your method, I think I have left the PSI on my keg on too high or too low, and has come out as almost pure foam, at any serving pressure. So, after shaking for 5 mins in step 5, what pressure do you leave the keg at for the 2-3 days?
Cheers!

 

You should be able to leave initially at 40 psi, CO2 will absorb over the 2-3 days and head pressure will drop. I haven't had a problem with this method when carbonating 5 gallons this way in cornelius keg.

 

Thanks for writing back.
Ok, you you don't maintain the 40psi with a regulator for the 2-3 days? You just pump it up to 40psi, turn of the gas and let it absorb into the beer?

 

Yes that is the method many in my area use. So far I have had your luck though. I tend to have to leave beers in the keg untouched for an extra week or two using this method, before I get a glass of beer instead of foam.

 

How cold is the beer when doing this?

 

Mine is chilled to 4ºC, over night.

 

Mini-fridge is set to 38F. The times I look at the thermometer, I range be 36 and 40 degrees. I put my fermentor in the fridge for 2 days before kegging to have the beer be as close to the right temp as possible.

 

Try 34F during 2-3 days. I’ve debated getting one of those lids with carb stone for better process.

Anyone have experience with those?

 

I used to have the same problem you guys are describing and what I discovered was, I was shaking it too vigorously for too long. So my new method that works everytime for me now is as follows.
Cold crash beer in fermenter for 2 days at 34-38 degrees.
Closed transfer to keg via co2.
Once transfer is complete I take the gas connection and put it on the liquid out post.
Set psi to 30 and lay keg on its side with the diptube side facing down.
I set a timer for 3min 30seconds grab the handle of the keg and rock it back it forth.
When rocking it back and forth I only roll it enough to make the beer slosh around.
I will stop about every 30 seconds and wait till I hear the co2 stop bubbling and continue rocking (usually 5-10 seconds, but as time goes on it takes less time to stop bubbling as the beer starts absorbing co2)

Once this process is complete I switch the gas connecter to the the gas in post. Leave the gas set at 30psi and do not bleed off the head space. I let this sit for 24 hours then switch to 20psi for about 8-10 hours (I usually have this timed to where 24 hour mark is when I get home from work and the 8-10 hour mark is when I wake up the next AM). Once I wake up I shut off the gas and bleed the head space then set keg to serving pressure. When I get home from work that night its usually pouring like a champ, but it def still takes a good 4-5 days more before its fully balanced.

I'm not saying my method is the only way or that other peoples methods are wrong, but I was having all kinds of trouble with foaming issues with quick carbing until I started using this method. Hopefully this can help some of you who are having this issue.

Cheers!

 

Wow! Seems like a lot of work. Another way to go is just put it in your kegerator, set to 10 psi and forget about it for a week or so. Whatever works for you though. Cheers!

 

Not really about 15 min and done. The longest part is the closed transfer because my fermenter is not rated for pressure so that takes forever. So it adds about 4 minutes extra to kegging time

 

See I shake for no more then 2 minutes, but perhaps to vigorously or something. No closed transfer for me. Perhaps I can try slightly slower shaking or the set and forget method again. Just the next time I do set and forget would have to be a pretty low PSI as 10 was too much last time.

 

I just slowly rock it back and forth just enough to make the beer slosh around