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Old 10-02-2012, 07:25 PM   #11
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Look up the pressure for room temp on the carb charts. It will be around 20 psi.
I use about 24 psi. to get around 2.75 volumes of CO2.
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Old 10-02-2012, 07:44 PM   #12
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Do I just let it sit? And for how long?

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Old 10-02-2012, 08:15 PM   #13
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Do I just let it sit? And for how long?
At room temp I go a minimum of 3 weeks to be fully carbed.. take note to what the temp gets to at night.. If it swings cold it could over carb just a little..
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Old 10-02-2012, 08:26 PM   #14
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Would it be kosher to keg it, and let it age in there till I was ready to serve it and force carbonate a few weeks later?

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Old 10-02-2012, 08:40 PM   #15
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Would it be kosher to keg it, and let it age in there till I was ready to serve it and force carbonate a few weeks later?
If you do that you have to seat the lid.. pop it with 30psi and then that will absorb into the beer in a couple days and may cause a leak when the pressure drops. Every couple days for the first week @30 would keep the lid tight until your ready to fully carb..

Edit: when I said over carb a little I meant it..lol.. a 10deg temp drop from room temp isn't going to affect it enough to be worried about
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Old 10-03-2012, 10:09 AM   #16
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Alesmith talks about this on the back of their beers. They say that natural carbonations give a smoother more "velvety" feel to the carbonation with tighter bubbles.

Other than that, I have never perceived any difference. My only other "pro" would be that a decent amount of beers do better after a maturation process and natural carbonation will help with the wait time.

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Old 10-03-2012, 02:28 PM   #17
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Amanda, the reason it appears to have finer carbonation is because it takes longer, which gives the CO2 more time to go into solution. Many years ago, i conducted an experiment by priming with sugar, DME, honey, force carbing and a couple other methods I've forgotten now,calculating it so that all would have the same level. After 2 months of conditioning, none of my tasters could tell which was which nor had a preference for one over another. BTW, you don't need to have the keg cold to force carb it. I always force carb mine at room temp, just because that's the most practical way for me to do it.

And I wish I had a clever zinger like you did!
Interesting point. I have an APA in my keezer that I haven't tried in quite some time, so I should give it a go and see what's up.

I wish I could force card at room temp sometimes, but my tank is mounted in the keezer, so that hampers that a bit.

And I couldn't pass up the zinger!
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