Hi all, relative new guy here. Made 5 gallons 30+ years ago. Looked great, tasted like 'homebrew', sour. Didn't know about infections then. Anyway, I now have a corny full of great beer, and a fermenter full of another, soon to be great beer.
While waiting on my CO2 stuff to arrive, I got to thinking about dry ice forced carbing. I know that the first reaction of many is to talk about bottle bombs, etc., and how foolhardy it would be. I am hoping for a less panicky response, and info from anyone who has actually done this method of carbing, rather than philosophising about it.
Carbing in a corny, I have read, is done at about 30 pounds. A corny is good to over 100 pounds. Why couldn't one use a pressure relief and gauge , as used for transferring beer from one keg to another, set to 35 pounds, and simply put some reasonable quantity of dry ice in the keg of cold beer, being neither stupid, or pedantic, as to the quantity, sealing it up, and shaking the bejesus out of it (as you would with gas)? There's no way this setup would blow up, or make anything brittle, and I discount the level of 'crap' in store bought dry ice.
Just thinkin'. Thanks, H.