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Denny · 10-02-2012, 07:25 PM

Quote:

Originally Posted by Bobby_M

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.

joepezHB · 10-02-2012, 07:44 PM

Do I just let it sit? And for how long?

**edmanster** · 10-02-2012, 08:15 PM

Quote:

Originally Posted by joepezHB

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..

joepezHB · 10-02-2012, 08:26 PM

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?

**edmanster** · 10-02-2012, 08:40 PM

Quote:

Originally Posted by joepezHB

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

Calichusetts · 10-03-2012, 10:09 AM

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.

**AmandaK** · 10-03-2012, 02:28 PM

Quote:

Originally Posted by Denny

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!