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wtraviswhite · 03-25-2011, 03:21 AM

I just kegged an APA and have tried a "You Tube" Fast Force Carbonation method.

After racking I set PSI at 30 and rocked it for 5 mins...the guy in the video then reduced PSI and served.

However, mine was not chilled. I let it sit at 30 PSI for an hour and became worried I may over-carbonate.

I just reduced to 8 PSI.

ANY SUGGESTIONS? Thanks for the advice!

djsethall · 03-25-2011, 03:45 AM

I set mine to roughly 20 psi and let it sit for a week. No rocking, no shaking

**Dwain** · 03-25-2011, 03:47 AM

Well, the chilling and the rocking are what do the force carb. There are several tables that you can look at to see how cold and how much CO2 pressure you need. You say yours wasn't chilled, what temp was it? If it wasn't chilled, you're not going to over carb. RDWHAHB. Luck - Dwain

wtraviswhite · 03-25-2011, 03:49 AM

It was room temp...approx 68 degrees

Should I crank up the PSI overnight?...the next couple of days?

BillyBock · 03-25-2011, 10:52 AM

Quote:

Originally Posted by wtraviswhite

I just kegged an APA and have tried a "You Tube" Fast Force Carbonation method.

After racking I set PSI at 30 and rocked it for 5 mins...the guy in the video then reduced PSI and served.

However, mine was not chilled. I let it sit at 30 PSI for an hour and became worried I may over-carbonate.

I just reduced to 8 PSI.

ANY SUGGESTIONS? Thanks for the advice!

I tried to force carb a room temp beer in a similar fashion, only I had 30-40 psi, disconnect and shake, reconnect 30-40, then disconnect and shake again. Let it sit and....hardly any carbonation. I put it in the fridge overnight and force carbed the same way after it was at 39F and it was perfect!

**Dwain** · 03-25-2011, 04:16 PM

+1 to BillyBock's comment. I've always chilled mine (back when I did force carb), and never had any problems. - Dwain

wtraviswhite · 03-25-2011, 04:35 PM

Thanks for the input. I will try force carb round 2 now that it is cold.

Any suggestions on serving psi?....8-10?

**AussieBrewerInColorado** · 03-25-2011, 06:05 PM

Depends on your line length and temperature. For me, I was always in a hurry to get it carbed and got nothing but problems, too much foam etc. Now, I rack to keg, let it sit for a day in keezer to cold crash and then add about 15 PSI for near a week or until it tastes right. Then drop it down to about 8-10 for serving (more or less as needed to get perfect pour). I use cobra taps.

erikpete18 · 03-25-2011, 06:30 PM

Here's a handy table- Force Carbonation Table. Figure out your temp and how carbonated you want your beer to be, then just set it to the psi on the table. I've only got a single regulator right now and my fridge is about 41F, so I set mine at 11-12 psi for all my beers.

I made the mistake once of trying to fast-carb it and failed horribly. I know its possible since there are a ton of people on here that do, but now I just leave it at 11-12psi and let it sit there until it has carbed up properly (2-3 weeks).

2337me · 03-25-2011, 06:41 PM

I usually connect the CO2 line to the OUT post of the keg and turn up the pressure to 20 psi. My shop temperature is about 45 degrees this time of year and my beer carbonates within 2-4 days. In 2 it is ready to drink however in 4 the head retention seems to be at its best. I then drop it down to 8-10 psi. Even if you have to force carbonate quickly you should use a Force Carbonation Table to match your style. If you do manage to over carb, just release the pressure on the keg and it will usually correct itself. At least, that has been my experience.

erikpete18: thanks for the link to the carb table!