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Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Agitating Keg at low PSI
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Old 01-21-2010, 02:31 PM   #1
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Default Agitating Keg at low PSI

First time kegging here. I have read a couple different views on how to force carb your keg, and both of my homebrew shops have the crank and shake method.

I was concerned about over carbonation, so I decided upon the set and forget method. I set it to 11PSI at about 41 degrees for my IPA. It was racked to the keg at about 63 deg, set the regulator and put in overnight.

Question is:

Can I agitate the keg and speed up the process, similar to the crank and shake method? If so, what is appropriate for my carb profile above? 2 minutes of rocking? 10 minutes of rolling? Agitating until I no longer hear hissing?

Looking for best practices as I am dying to try out my latest brew, but dont want to compromise quality here or screw something up...

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Old 01-21-2010, 02:46 PM   #2
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Also, since it has been chilling for 12 hours... is it ok to crank it to 30 and agitate it in the boost method? If so, how long should I agitate the keg before I crank it back down to serving/regular pressure?

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Old 01-21-2010, 02:57 PM   #3
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Do yourself and your beer a favor and be patient! If you must, drink some as it carbonates. This will give you a feel for how a beer properly carbonates. You can speed up the process a bit by cranking up to 30psi for 24 hours then turn down to 11psi and bleed it. But I will never recommend shaking as a means of carbonation.

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Old 01-21-2010, 03:02 PM   #4
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Thanks what do you think is a good timeline for carbonation? I am certain I will try it every day, but when does it typically come to equiliibrium

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Old 01-21-2010, 03:07 PM   #5
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It will take close to 2 weeks to be fully carbed, but very drinkable after a week.
If you crank up the psi you will shave off a few days, but run the risk of overcarbing, which leads to all kinds of problems.

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Old 01-21-2010, 03:10 PM   #6
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+1 on not shaking, when I need to carb up fast I set and forget at 24psi for 24 hours at 38°, then bleed down to 11psi for serving, this results in an undercarbed beer that picks up in the next few days on the gas, still has a bit of carbonic bite but it mellows out over a weeks time.

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Old 01-21-2010, 03:11 PM   #7
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7 to 14 days. But perfect at 3 weeks

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Old 01-21-2010, 03:30 PM   #8
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Note that if you have your reg set at carb pressure, (11 psi in your example), you can shake it FOREVER and not worry about overcarbing, (carbonation is an equilibrium deal). Yes, shaking at 11 psi WILL speed up carbonation, and won't risk overcarbonation, but it will still probably take a while. It can't HURT.

After overcarbing a few times with the crank and shake method, I can't recommend that.

When I'm impatient, however, I do crank to 30 psi and leave it for 48 hours. The keg goes into the fridge warm, I put the gas on it, and start counting the 48 hours. I figure a good 6-10 hours are just the keg chilling, so it doesn't carb as much there. With the crank and do-not-disturb method, I don't usually overcarb, but it still can be a crapshoot.

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Old 01-21-2010, 03:40 PM   #9
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Quote:
Originally Posted by JesseRC View Post
7 to 14 days. But perfect at 3 weeks
This is 100% correct. I prime most of my kegs now, but if not,
2 weeks at serving pressure is good, 3 weeks is perfect.
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Old 01-21-2010, 03:45 PM   #10
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Wow, great information! Everywhere I read says crank and shake. Even my trustworthy local HBS says crank and shake. I guess if you cant find good documentation on how long to shake, etc then it isnt a good process!

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