Originally Posted by sfrice80
Okay, I'm a total newbie when it comes to kegging. I just kegged a Belgian wit. I'm assuming my temp will be around 45 degrees and I want around 3 parts CO2. I put it at 21 PSI but I'm wondering how long should it take to carb up? I want it ready by Thursday at the latest. Should I increase the pressure? Do I turn it down to serving pressure everytime I want to test it? I really appreciate some straight forward advice! Thanks
It might not be ready by Thursday, but it should be drinkable. Step one will be to chill the beer down to 45ºF, and according to beer smith, 20psi will give you 3 volumes of CO2 at 45ºF. DO NOT TURN UP THE CO2 PAST 20PSI, yes I am yelling...this is simple physics P*V=nRT
. If you turn up the CO2 then try and scale it back you will have no idea what your CO2 level will be. So stick with the fact that you can control two of the variables in this equation, pressure and temperature. Therefore you can control what your volume will be.
step two, attach the CO2 to the OUT line, this way the CO2 will bubble through the beer.
Step three, roll the keg back and forth sideways on your lap for a couple minuets and return to the fridge to cool back down to 45ºF. this gives the beer greater surface area to absorb the CO2.
Repeat step three a couple times, returning the keg to cool in the fridge.
Step four, wait till the beer reaches equilibrium...this might take a week or so...
Be Patient... Think about how long it took you to make the beer, ferment it, and keg it. take the time to carbonate it right...