Beer Forum

Hey Guys,

I am conditioning a Belgian Dubbel in my chest freezer that is currently my fermentation chamber. I want 3 vols of CO2. My fermentation temp controller is set at 65 F. I know I need 35 psi on the regulator to acheive the vols of CO2 I want. My question is:

Once I am comfortable with the CO2 level I plan to store it for a while. When I ultimately chill it to serving temperature will the CO2 vols essentially stay the same? Does this question make sense?

I need another beer to understand myself!

When you chill it the amount of dissolved CO2 will remain the same while the head pressure will drop to around 12-13 pounds depending on the temperature. I've done this method of carbonation for the last 3 or 4 kegs of beer and have been quite happy with it. It sure saves tying up space in the kegerator while the keg carbonates. It also helps that I have a couple extra tanks and regulators.

Wayne
Bugeater Brewing Company

Thanks Bug,

I was thinking back to my PVNRT equations (can I remember that far back?) and I guess once the level of CO2 is acheived in the container the change in temp will just affect the pressure not the overall amount of CO2 so my beer should still be carbonated at the same "level".....

We'll see!

Jay

Does this mean you intend to Chill the keg down, carbonate, then disconnect co2, take it out of the fridge and store it at room temp?

No, I intend to carbonate at around 65 for a few weeks. Leave it until I am ready to serve, then chill it to serving temp.

Jay