Originally Posted by awillis
My kegging system is finally on its way. Cant wait! I was wondering on how to force carbonate without providing the chilled brew with oxygen. I'm thinking I can fill the keg to its max(below some hole, dont know which one) and let chill for a couple days in the fridge. While it chills is when I can bleed the pressure that is created in the keg. Once this pressure is mostly relieved is when I should provide plenty of co2(20-30psi) and shake. After this let sit for perhaps a few more days, then lower the psi to 12 and enjoy. Is this idea on the right track and if not where did I go wrong? TIA
1. Rack beer to keg.
2. Place lid on keg and close it
3. Open pressure release valve, then connect your CO2 and open the line. The CO2, being heavier than air, will sink down to your beer surface and force the room air out of your tank through the pressure release valve. Let the CO2 run for about 30 seconds or so, and you'll have the bad air out of that keg. Close the pressure release valve.
4. Set your desired serving pressure, based on the carbonation level you want to achieve (consult the charts for this).
5. Wait about a week.
By following this regimen, you'll end up with consistently carbonated beer, at exactly the carbonation level you were seeking, without the worries of oxidation. The crank-and-shake method you described will carbonate, sure, and lots faster, but usually results in under- or over-carbonated beer. Just be patient. Homebrewing is not for the impatient.