Awesome. Enjoying my Belgian Dark Strong Ale. My Dad thought it was a bit sweet, it is very full bodied, but I'm in love. I shhould have sold an organ to get this keg thing going sooner

In think it needs a little carb time yet but it's good nonetheless. Thanks for all the help and advice, I will get those check valves as soon as I find them!

Kegging is definitely worth the trouble and expense. Glad you're happy with it.

halaluia brother

Be sure to not make the mistake I did and rush your beers. It'll be hard at first. I went from month long fermentations (primary and secondary) at the shortest to two weeks keg and carb. Needless to say, the first few beers out of the keg were rushed and mediocre, despite having some good qualities. I'm back to around a month before getting into the keg, or at least letting the beers settle, clear and age in the keg for at least another week or two before drinking. Beers are back to tasting delicious.

Cheers.

Congrats!
I'm with "gdnewbold", I've rushed kegs before and thought it was awesome and as the keg slowly got lighter(along with age), it got better.
I now primary for one month then rack to keg for another month before force carb. It then sits to carbonate for 2 weeks in fridge....beautiful.
We all have our own way of brewing. Just do what ya love to taste
Congrats again

Probably a little quick to start drinking before carbonation is complete but it spent almost three months in fermenters, no rushing there for sure. The weizenbock I just kegged is not as impressive as I would have hoped but I added a touch of raspberry extract to a mug of it and like it so I may dump that extract into the keg just yet.

I cranked the co2 up to 30 psi for about 24 hours in hopes that it would carb quicker, and I attached the gas lines to the liquid out so that the co2 would bubble through the beer as it entered the keg but alas it needs a bit more carbonation time. I didn't shake because there's a lot of yeast in both kegs, I just couldn't get the yeast to drop out in these two batches.

I used to force carb, but after getting too many glasses half full of foam, I just let it sit at serving pressure for two to three weeks now.

I carb mine at 32 psi for 1 or 2 days. I check after day one. I have used this technique for 7 years without an over carbonation problem (except for a few times when I forgot and left it on for 3 or more days). When that happened, I just released pressure for 3-4 days and the carb was fine.

Kegging is much easier than bottling!

i too just kegged my gpa and it was ok the next day after force carbing. it was a little better the next day. now i have it hooked up to the gas at like 12psi and it was ok yesterday a lil better the day be4. but i'll let it ride for a week be4 i try it again.

i'll have to try that jeff with the 32 psi for a day or 2 on my brown ale i got plugin away in the primary.

It works fine for me. Like I said, I have not had a problem and it does not take a week or more to carbonate.

this works for me...
keg and add co2 at 10 psi, turn off co2 and refrigerate.
after the brew is cold turn on the co2 and rock the keg back and forth on its side for about 15 mins, turn off co2 and cool for another 2 hrs
add co2 and rock again for 15 mins, cool for 2 hrs
serve...

Its drinkable by this point and I only add co2 when my taps get slow. I usually have it perfectly carbed in a day or so...

I am by no means a carbonation expert, but this works for me and I do know it has a lot to do with surface area.

I should clarify, when I carbonate the keg, it's always cold.