pendragon

Recipes 

Here's something I came across that just doesn't sound right from the various articles I've read on kegging. I came across a site the other day that said to carb the beer at 40psi for 24hrs. Then purge the keg and carb at 20psi for 24 hrs. Then purge the keg and set at 4-6psi and its ready to serve.

I dont have the link with me right now, but can post it tomorrow if anyones interested in the source. I would suspect that much pressurizing and purging would carb the beer but seems to much of an opportunity to aerate or contaminate the beer when purging.

Bobby_M

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Purging just reduces the head pressure in the keg. It won't let any air in. I for one wouldn't drink the beer in 48 hours because it's going to have a significant carbonic acid bite to it. 40psi for 24 hours, OK, then down to 12 and wait about 5 days.

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david_42

Recipes 

One of the many ways you can force carbonate, but as Bobby_M says, you really need to let the beer sit anyway. Force carbonating is something you do when you only have one CO2 tank and all of your lines are connected to on-tap kegs.

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JKoravos

Recipes 

Why would it have any more carbonic bite than a beer that slow carbonated to the same level over the course of a week?