Lawrence Brewers Guild

I was reading a post on another forum where KenL was kegging with 30# CO2 on his keg for 48 hours. I have two kegs that I just dumped the carboys into tonight that I am going to give his CO2 carb treatment a go for the money.

One is a Blond Ale using Cal Ale WLP001 that finished with an apparent attn. of 80 percent and the other is a Northern Altbier using WLP036 with an apparent attn. of 76 percent.

I turned off the valves to the other kegs and pumping the open keg up. I can see the jest of reaching the saturation pressure quicker. Running at 36 degrees F on temp.

My new Kolsch-style is very tasty. It has not completely cleared to crystal clear but is very hard to keep out of. The Kolsch-style that was at the Guild meeting last night had a lager time of about 1 month. The Duss-Alt had about the same time frame.

The Blond will have to clear and the Alt will have to lager but this may be a very nice method. I have tried rolling and messing with kegs so this is going to be a trial.

After 48 hours, according tho KenL, the pressure is released from the keg and the keg is dialed down to serving pressure. The Blond may work but the Duss-Alt may have to set in a corner for a while.

I used to keg with high pressure and serve it in less than 24 hours. I found I was personally more satisfied overall if I kegged with lower pressure and waited for it. Just my experience.

Time and pressure also depends on if your carbing top down or down up. It takes a bit more time or pressure going top down. Since im a huge fan of force carbing and small tight bubbles, lower pressure and time works for me. So bottom up, 22psi, 36-48hrs gives me this every time.

it's all about the bubbles... Quick carbonation gives bigger bubbles in my experience, great if you need to get the beer up to serving quick. I find though that with a slower approach the bubbles seem smaller and tighter and the lace on the head is more creamy and not so frothy. But after a while even the quick method will show a perfect pour after bleeding and caring and tending to. If you want to do a cover shot of your beer and give it its best presentation, I don't think it can be done before 10 days.

These are not cornies to be consumed quickly since I am sitting on 4 kegs in the refrig plus bottle stock.

This is a top down method at 30 psi for 48 hours to set the o-rings and then into a corner to age. I like the idea of the 22 psig up. May rig up a connector and try the UP method tomorrow night.

Did a Northern Alt today using 036 for yeast
7 lbs 2.9 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 61.84 %
3 lbs Munich Malt - 10L (10.0 SRM) Grain 25.84 %
1 lbs 3.2 oz Wheat Malt, Ger (2.0 SRM) Grain 10.34 %
3.7 oz Carafa II (412.0 SRM) Grain 1.98 %
0.75 oz Magnum [12.10 %] (60 min) Hops 33.9 IBU
0.80 oz Hallertauer [3.00 %] (20 min) Hops 3.0 IBU
1 Pkgs Dusseldorf Alt Yeast (White Labs #WLP036)


Have an American Kolsch-style in the carboy that is almost done
10 lbs 4.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 95.37 %
8.0 oz Vienna Malt (3.5 SRM) Grain 4.63 %
2.25 oz Hallertauer [3.00 %] (60 min) Hops 25.2 IBU
1 Pkgs Kolsch Yeast (Wyeast Labs #2565)

Also, have a Amer-German Blonde that is almost done
11 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 95.83 %
8.0 oz Munich Malt - 10L (10.0 SRM) Grain 4.17 %
1.00 oz Williamette [6.00 %] (60 min) Hops 22.4 IBU
1 Pkgs Dusseldorf Alt Yeast (White Labs #WLP036)

Having a good time