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Old 12-30-2008, 06:55 PM   #1
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Default Fast Carbing

Ok, First let me say I did search but didn't really find what I was looking for. I am going to a New Years eve party tomorrow and want to bring a keg and I am an idiot and let time get away from me and now I have next to no time to get it carbed. I dont have any co2 and I dont think that I will be able to get any tonight either for that matter. So my question is this....

The beer is already chilled so I can keg it, bring the pressure to 30-40 and shake the crap out of it. From what ive read this should carb it in just a few minutes but will it be drinkable. I know some people say that it gives an acidic taste. Is the taste very strong or is it just something I could deal with.

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Old 12-30-2008, 06:58 PM   #2
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I've never done it (fast carb via shaking) but I would imagein you would need to give it atleast a little time to settle. Think about shaking up a 2L bottle of pepsi then opening it right away.... Foam city.

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Old 12-30-2008, 07:05 PM   #3
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Hook it up to 30 PSI.
Lay the keg across your lap with the gas in tube on top.
Shake the keg left to right (top to bottom of the keg) for about 20-30 seconds. You'll hear CO2 bubbling into the keg and gas being released from your tank. When the bubbling stops, repeat the shaking.

Do this over about a 15 minute period.

Set the keg upright and let it sit (on the 30PSI gas) for about 1 hour.

Drop the pressure to serving, bleed the excess gas from the keg and taste test.

Repeat if necessary.

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Old 12-30-2008, 07:16 PM   #4
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When I first got into kegging I used to "fast carb", but I haven't done it in while. Now I have enough beer on hand that I can use patience! The method I used was to set the pressure to ~25-30psi and roll the keg back & forth for about five mins. After that, I still let it set at serving pressure for 24 hours to let it settle.

Here is a great reference!

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Old 12-30-2008, 07:18 PM   #5
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I decided two weeks ago that the 10 gallons I had planned for new years wasn't enough, plus I wanted something lighter since I had an Octoberfest style lager and a nut brown. So I brewed up a really easy all extract wheat beer on Sunday the 13th. I left in in primary for 14 days and kegged it this past Sunday.

I had a little more time than you, but I did the force carb and shake method. I put the carboy in the fridge Saturday night so it cooled before kegging. Then on Sunday, I first purged the tank at about 10 pounds, then ran it up to 30 pounds and did the shake thing for about 2 minutes. Let it sit for a couple of more minutes with the gas connected still at 30 pounds. Diconnected the gas and let it sit overnight.

Last night I pulled a beer to check the carbonation, it wasn't perfect by any means, but it was definitely drinkable. I purged the tank before I pulled a beer and reconected the gas at about 9 pounds to serve. It was a little too faomy, but the second one was much better. I turned it back up to about 11pounds and left it, I think by tomorrow it will be fine.

One day isn't the best solution, but I think if you try BM's method you should be OK, at least according to my little experiment.

I think after the shake method, leave it at serving pressure till tomorrow???

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Old 12-30-2008, 07:18 PM   #6
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Originally Posted by BierMuncher View Post
Hook it up to 30 PSI.
Lay the keg across your lap with the gas in tube on top.
Shake the keg left to right (top to bottom of the keg) for about 20-30 seconds. You'll hear CO2 bubbling into the keg and gas being released from your tank. When the bubbling stops, repeat the shaking.

Do this over about a 15 minute period.

Set the keg upright and let it sit (on the 30PSI gas) for about 1 hour.

Drop the pressure to serving, bleed the excess gas from the keg and taste test.

Repeat if necessary.
You dont have any problems with taste or foaming?
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Old 12-30-2008, 07:19 PM   #7
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How old is the beer? It'd be really embarassing to bring relatively flat, green beer to a party...

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Old 12-30-2008, 07:23 PM   #8
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Ceedubya a couple questions...

What temp do you have your kegorator around?

Also what is the process if your kegorator is full and you have no more room? Do you rack to the keg and seal it and let it site with no gas? Or do you force carb it like normal with 30psi and leave it out of the fridge until you are ready? How long can it be out of the fridge in either scenario? Thanks Im a noob...

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Old 12-30-2008, 07:25 PM   #9
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Its plenty aged. Ive lost track but over 2 months probably closer to 3. It really doesnt have to be perfect because there will probably only be me and 2 other people drinking it. One will drink anything and wouldn't know if the carbonation was off and the other is a really good friend of mine that homebrews too and would understand and im not trying to impress him.

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Old 12-30-2008, 07:26 PM   #10
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Also what is the process if your kegorator is full and you have no more room? Do you rack to the keg and seal it and let it site with no gas? Or do you force carb it like normal with 30psi and leave it out of the fridge until you are ready? How long can it be out of the fridge in either scenario? Thanks Im a noob...
That I think I can answer. If you have time and your fridge is full dont bother with shaking it. Just look at a carbonation chart, you can search or google and find one, and find out at your room temperature what psi it should be and set it at that and let it sit for as long as you want.
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