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Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Another Force Carbing Question
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Old 03-30-2007, 08:47 PM   #1
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Default Another Force Carbing Question

So, it seems like there are 2 methods to force carbing; 1) set regulator to 10-12 psi and wait and 2) the shake method.

Here's my question, what about setting the regulator to 30psi and leaving it for a day or two, then shutting off the gas until another hit is needed for dispensing. This way you can set your regulator and forget about it. (FYI I have a 2 way distributor with shutoff valves rather than just a y splitter).

Any thoughts?

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Old 03-30-2007, 09:24 PM   #2
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You could do that, although that will be less accurate than just setting it to serving pressure and letting it sit. That is real 'set and forget'. Your way you'll end up tinkering with it all the time, whereas I haven't touched my regulator settings in months.

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Old 03-30-2007, 09:37 PM   #3
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Quote:
Originally Posted by kornkob
You could do that, although that will be less accurate than just setting it to serving pressure and letting it sit. That is real 'set and forget'. Your way you'll end up tinkering with it all the time, whereas I haven't touched my regulator settings in months.
I'll have to try that.

Though I lack the patience and with only a 2-keg serving capacity, I lack the cold storage.

My Belgain Blonde went into the keg and fridge last night. Wonder what the odds are that I won't give it a shake this weekend...not too good I suspect.

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Old 03-30-2007, 09:47 PM   #4
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If you shake the crap out of it tonight, maybe for 5 to 10 min and do the same in the morning, it should be carbed later that day

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Old 03-31-2007, 01:47 AM   #5
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Shake it Baby!
the slow method is only for those with lots of previously carbed beer on hand.

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Old 03-31-2007, 01:54 AM   #6
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Hey KornKob, I like your "Theory" signature! and I respect your method of carbing.
but in Theory everyone would have lots of beer on hand and stage it properly for a slow carb method. This is Ideal, but in reality we drink too much and don't plan well enough, and are an impatient breed so; in Theory slow carb. In reality Shake the Begeezes out of her!. honestly no offense, I wish I was in the slow carb position for sure.
Cheers.

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Old 04-01-2007, 04:35 PM   #7
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I hammer it with 30 psi and shake for 4-5 minutes to dissolve CO2 then back it off to 15 psi and let it sit for a day or two. It is usually in great shape with nice tiny littles bubbles by then. It takes too damn long just setting it at serving psi and waiting, but leaving it at 30 psi gives big bubbles like soda pop.

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Old 04-04-2007, 11:24 PM   #8
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what temp is the keg at? i am putting my belgian in the keg tonight ( maybe)

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Old 04-04-2007, 11:44 PM   #9
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Quote:
Originally Posted by attitude
what temp is the keg at? i am putting my belgian in the keg tonight ( maybe)
You want the beer cold.

My typical routine:

Wednesday night, rack to keg and place in kegerator to chill overnight.
Thursday morning, hook up the CO2 to 30PSI and give a good 3-4 minutes of shaking (shutting manifold valve to other kegs first). Place back in fridge and leave keg hooked up at 30PSI all day.
Thursday night, another 3-4 minute shake...set PSI back to serving and open all manifold valves.

Friday night, brats on the grill and ice cold beer off the tap. No complaints from my guests yet...

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Old 04-04-2007, 11:51 PM   #10
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NICE. Is 37 degrees too cold. waiting for the ranco to show up so i can up the temp a little. should be here in a couple of days

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