basic kegging question

[San_Diego_Matt]

So I've got 15 gallons to keg up today. These will only be my 3rd, 4th and 5th batches kegged.

I understand the process, but want to make sure I follow some of home brewings best practices when doing this.

So, I'm going to keg all 3 batches and then just seal/pressureize the kegs with CO2. How long should I let them hang out in the keg to condition before serving? 10 gallons are a sierra nevada clone and the other 5 gallons are a hoppy red from BCS. All started at 1.072 and have finished at 1.016 so they aren't huge beers.

Also, I when should I start chilling them to carb? Should I do that now or after they've had some time in the kegs? The beers are finished so is there even a need to condition them in the keg at all or should I chill them today and carb tomorrow or tuesday when they're cold?

Thanks

Matt

[jomebrew]

Once I keg my beers, I attach CO2 and chill immediately. The conditioning is now aging at some CO2 volume. I usually give them 28-30psi at 40f for a day to so then drop to 12-14 PSI for another couple days. There are several charts to show the CO2 volumes and PSI needed at what temperature. It usually takes three to 4 weeks for my beer to clarify and get towards its prime drinking range. That is my "conditioning" time. Of course I am compelled to sample along the way. The conditioning time is up to you but I suggest you chill and carbonate ASAP.

[11amas]

I do the same thing, chill and add pressure once kegged. Unless the beer needs more time at a higher temperature that is.

[San_Diego_Matt]

beer doesn't need any more time. The attenuation on it was really good and it's where it's supposed to be.

so, I'll keg it up and start chilling it for carbonation

[mookie1010]

If you brewed the west coast blaster, it's my experience that really hop forward beers like that will taste different from one week to the next and your preference depends on your palate. I think that particular beer is best when the real forward acidity of the hops drops out and lets you kind of taste the malt - in my world that happens around weeks 6 or 8.

Having said that, my Maharaha clone tasted rad at week 4, so you just have to kind of test each one.

[San_Diego_Matt]

the West Coast Blaster is kegged, chilled and carbed. I had a glass last night and it's definitely going to need some more age. I'll have another glass next week and see how it is. If it's ready then, I'll drink it, but if it's not, I'll wait another week. I only brewed this stuff a little over 3 weeks ago so it's probably still got some time to go.

[sweendog]

I'm having problems with my kegging setup. Waaay too much foaming. CO2 set at about 15 psi. Didn't force carb, just hooked it up to the CO2 at 15-20 psi for a week. Foamy but not really carbonated. Thoughts/suggestions?

[bcmaui]

I'm having problems with my kegging setup. Waaay too much foaming. CO2 set at about 15 psi. Didn't force carb, just hooked it up to the CO2 at 15-20 psi for a week. Foamy but not really carbonated. Thoughts/suggestions?

What temperature are you at? It is part of the pressure calculation.

With what you have now making your dispensing lines longer and/or use smaller diameter tubing will reduce/eliminate foaming.

I use 3/16" Id tubing and 6-7 feet of tubing, but I only carbonate to 12 psi at 40F.

After a week at this most beers are usually fully carbonated and beginning to be drinkable at 3 weeks old.