On Mon, Nov 24, 2003 at 08:51:47PM +0100, Jesper Malmkvist wrote: > Nu er den desværre gal igen. For to uger siden tilsatte jeg 75g > sukkeropløsning til ca. 17L IPA og kom det på keg (Beersphere, en slags > King Keg). Jeg tror dog at der er noget jeg ikke har taget højde for, da > brygget stort set er uden CO2. Min teori er, at fordi der var ca. 13-15L > 'luft' over brygget, har den CO2 udvikling der har været, kun sat tryk > på keggen, og ikke i brygget. Jeg tror selv at jeg brude have sat keggen > under tryk med min Sodastream CO2, og at den fra sukkeret udviklede CO2 > så ville blive i brygget. Er min teori rigtig tror I?
Sounds reasonable - assuming that your keg doesn't have a small leak somewhere that would have left all the CO2 out. I have noticed that my Cornelius kegs need a bit of pressure to seal all the valves, if there is too little pressure, they leak a bit. Makes sense, if you think about it, the pressure helps to push the moving parts into their fittings... Check if there is any pressure in your sphere. If yes, you probably have a system that is tight enough. Yes, you should have added some extra sugar to produce CO2 for the airspace. I have no idea how to calculate how much you'd need. One approximation would be to prime it as if your full volume (17+13 liters) was beer. That means, almost double the amount of sugar. You could even add more, *if* your sphere has an overpressure valve (so as to be sure it won't explode if you add too much). Alternatively, you can pump more CO2 into it. Some will help the beer move out, and some will go into solution... I guess you can add sugar as often as you need, except that every time you open the sphere, you let out lots of CO2, produce foam, and risk that a nasty bacteria sneaks in an dinfects your beer. Keep it cold, keep it clean, and be quick about it. Good luck! Heikki -- Heikki Levanto LSD - Levanto Software Development <[EMAIL PROTECTED]>
