Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Best force carb method for 24 hours
Reply
 
LinkBack Thread Tools
Old 10-20-2011, 02:22 PM   #1
jeffb666
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Philadelphia, PA
Posts: 30
Liked 1 Times on 1 Posts

Default Best force carb method for 24 hours

So I need to force carb my beer tonight, unexpected guests showing up tomorrow. Whats the best method to force carb if I want to drink the beer in 24 hours?

__________________
jeffb666 is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2011, 02:29 PM   #2
Suthrncomfrt1884
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Rockford, Illinois
Posts: 4,079
Liked 25 Times on 23 Posts
Likes Given: 3

Default

There is no good way, and I wouldn't serve it to guests because it's most likely still green. If you absolutely have to, then you can crank your co2 up to 30psi and roll the keg on the ground for 30 minutes. Leave the pressure at 30 for 24 hours, then release the pressure and turn it down to serving temps.

__________________
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...
Suthrncomfrt1884 is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2011, 02:30 PM   #3
chapa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: St Louis, MO
Posts: 805
Liked 5 Times on 5 Posts
Likes Given: 1

Default

Crank it to 30 psi and leave hooked until your ready to tap (no longer than maybe 24-48 hours). It helps if it's already cold, otherwise it will take a little longer, but that should give you a decent carb within a day or so. Probably not going to be the best tasting beer, depending how long it's already been conditioning, but at least you can pour some samples of it.

__________________
Fermenting/Conditioning: Casc/Cent APA, Hoppy Birthday Amarillo/Simcoe IPA(6g American/5g Belgian), Chappist Belgian Dubbel
Bottled/Kegged: Red Rye IPA, Wesside Trip(Westmalle Tripel clone), ESB, Lil Trap (4% Trappist Starter Batch), Robust (Pumpkin) Porter, 3% Little Hopper, "Slick Rick" Old Engine Oil Clone(oaked w/ vanilla and balvenie scotch), Imperial RyePA,
On Deck: Quad, Belgian IPA, Orfy's Mild, Scotch Ale
chapa is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2011, 02:38 PM   #4
Malticulous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: St. George Utah
Posts: 4,137
Liked 56 Times on 47 Posts
Likes Given: 74

Default

Shake it for a half hour or so at serving pressure. You can't over carb it that way. When the gas stops flowing your done.

__________________
Malticulous is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2011, 02:41 PM   #5
jeffb666
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Philadelphia, PA
Posts: 30
Liked 1 Times on 1 Posts

Default

Its been 10 days since brewday, no bubbling on airlock, hyrdometer readings the same the past 2 days, seems to be done...

__________________
jeffb666 is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2011, 02:48 PM   #6
Cpt_Kirks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Lakeland TN
Posts: 3,740
Liked 45 Times on 39 Posts

Default

Quote:
Originally Posted by jeffb666 View Post
So I need to force carb my beer tonight, unexpected guests showing up tomorrow. Whats the best method to force carb if I want to drink the beer in 24 hours?
Chill the keg. Hit the keg with 30psi. Remove the gas disconnect. Shake the crap out of the keg. Repeat three times.

Let the keg sit for an hour, then sample. Repeat as needed to hit the right carbonation level, but be careful not to over carb.

I don't suggest this method, slow carbing is much better. But, it works.

__________________
Cpt_Kirks is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2011, 03:54 PM   #7
day_trippr
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Stow, MA
Posts: 10,972
Liked 1345 Times on 1087 Posts

Default

Quote:
Originally Posted by Malticulous View Post
Shake it for a half hour or so at serving pressure. You can't over carb it that way. When the gas stops flowing your done.
FTW

Cheers!
__________________
day_trippr is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2011, 04:18 PM   #8
Suthrncomfrt1884
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Rockford, Illinois
Posts: 4,079
Liked 25 Times on 23 Posts
Likes Given: 3

Default

Quote:
Originally Posted by jeffb666 View Post
Its been 10 days since brewday, no bubbling on airlock, hyrdometer readings the same the past 2 days, seems to be done...
This beer is far from done in my opinion. Unless it's a wheat or IPA, I wouldn't even concider drinking it that early. You're just giving your drinkers a bad impression of homebrew by serving an inadequate product. Just my 2 cents.
__________________
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...
Suthrncomfrt1884 is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2011, 04:26 PM   #9
two_hearted
Hold on to your butts
HBT_SUPPORTER.png
Feedback Score: 4 reviews
 
two_hearted's Avatar
Recipes 
 
Join Date: Apr 2010
Location: Cincinnati, Ohio
Posts: 2,277
Liked 191 Times on 154 Posts
Likes Given: 42

Default

Go buy a keg of craft beer and call it your own. The drawbacks of shaking the hell out of a green beer will be worse than not serving your homebrew.

__________________
two_hearted is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2011, 04:43 PM   #10
kingmatt
HBT_SUPPORTER.png
Feedback Score: 3 reviews
 
kingmatt's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Souderton, PA
Posts: 739
Liked 37 Times on 27 Posts
Likes Given: 3

Default

Quote:
Originally Posted by jeffb666 View Post
Its been 10 days since brewday, no bubbling on airlock, hyrdometer readings the same the past 2 days, seems to be done...
What kind of beer is it? 11 days from brewing to drinking seems like wayyyy too quick a turn around for almost any beer, IMO.
__________________
Primary 1: Air
Primary 2: Dankenstein (American Amber)
Secondary 1: Blueberry pinot noir
Secondary 2: Air
Kegged: Business Time IPA, Juicy Melons Pale
Bottled: Country Cider, Peanut butter banana porter
On Deck: Nits Wit, Rye IPA, Passion Fruit IPA, 100% Brett IPA
-=My Keezer Build=-
kingmatt is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How about a vote: force carb or natural carb in keg jaginger Bottling/Kegging 14 07-03-2012 05:07 AM
Does the 30 PSI over 48 hours carb method waste more gas? bearcamp Bottling/Kegging 42 10-11-2011 02:30 PM
force carb vs. natural carb BrewDey Bottling/Kegging 17 01-10-2011 02:57 AM
I need a tried and true method of force carb NorsemenRugby58 Bottling/Kegging 18 04-26-2010 08:16 PM



Newest Threads

LATEST SPONSOR DEALS