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Old 06-28-2008, 02:44 AM   #11
wedge421
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I will usually set the keg in the fridge and open the pressure to around 12-15lbs (serving press.). After about a week you will have perfectly carb'd beer.

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Old 06-28-2008, 09:49 AM   #12
PeteOz77
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When I first started kegging, I was really big on force carbing.. because I was impatient. What I do now is bulk prime in bottling bucket (Because I make bigger batches than can fit into a keg) and then cap the keg and hit it with about 30PSI to seal the lid. I let the keg condition just as I would bottles (3 weeks or so) and then serve.

This method does a few things that i like:

Saves heaps of CO2
Raises the ABV by about .5%
Forces me to wait a while longer, so the beer gets better

The only drawbacks are:

Takes longer before you can drink (good thing..see above)
More sediment (gone in the first pint usually, always by the third pint)

Enjoy!

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