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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  Force Carbonation (Tim Hamrick)
  Mead Day is Saturday & Recipe Adjusted ("Janis Gross")


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Date: Wed, 29 Jul 2009 00:09:53 -0600
From: Tim Hamrick <thamrick at cableone.net>
Subject: Force Carbonation

A question for the collective related to force carbonation...
I have tried on several occasions to force carbonate beer in corni 
and sankey kegs by applying CO2 pressure as proscribed using force 
carbonation tables (specifically, I have used the table in Dave 
Miller's book). Even with pressure applied for up to a week, 
carbonation is minimal. I have tried stepping up pressures and 
typically see little difference until some point, usually in the 
12-15 psi range, where the beer begins taking up CO2 and rapidly 
becomes overcarbonated. 

I can't figure out what's wrong. I have tried different regulators, 
CO2 bottles, kegs, and even different beer recipes, but have ended 
up with similar experience.

Is there some type of surface tension or other effect that may 
result in the phenomena I am seeing (minimal carbonation up until 
a certain pressure, then rapid over-carbonation)? How do the pro's 
do it? (i.e.- carbonate keg beer for distribution?)




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Date: Wed, 29 Jul 2009 09:04:37 -0600
From: "Janis Gross" <janis at brewersassociation.org>
Subject: Mead Day is Saturday & Recipe Adjusted

Hi everyone,

Mead Day is this Saturday; register your site today!
http://www.beertown.org/apps/mead/mead_reg.aspx 

Also, this is a heads-up that I have improved the recipe a bit, so if
you printed it out prior to yesterday you might want to compare it with
the recipe now posted
(http://www.beertown.org/events/meadday/recipe.html).  Highlights of the
changes include upping the number of yeast packages to use to 2, if you
don't want to make a yeast starter; including the recipe for a yeast
starter, if you want to go that way instead; and removing the
carbonation option in the Bottling section and replacing it with
information on how to use a stabilizer to keep this a still mead.

Have a great time making and sharing mead with others this weekend!

Cheers,
	Janis

Janis Gross
National Homebrew Competition Director
AHA Project Coordinator
janis at brewersassociation.org 
303-447-0816 x134
1-888-822-6273 (toll free)

www.beertown.org/homebrewing 
Brewers Association
736 Pearl Street
Boulder, CO 80302




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