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Old 10-08-2012, 08:25 PM   #21
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Originally Posted by Southern_Junior View Post
Well, as per my LHBS said, I force carbed at 40 psi for 18-24 hours. My beer was already cold. I didn't mean to say that I did it perfectly, but the beer tastes nicely carbed once you get through the foam.
Next time set it at serving PSI and walk away for two weeks. You'll never have a problem with over-carbonation, and foaming problems should be non-existent assuming you are using enough hose. The two weeks at serving PSI in the fridge also serves as a great way to cold crash your beer and carbonate it at the same time.
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Old 10-08-2012, 08:29 PM   #22
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Right, one of the other reasons why a burst carbed beer tends to foam more is that all the superfine particulates, like yeast for example, have not fully settled out. These remain as nucleation points for the CO2 to attach to and start forming bubbles.

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Old 10-10-2012, 03:57 AM   #23
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I still say that 6' of line is too short. Start with ten and work backwards if it is too slow.

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Old 10-10-2012, 02:07 PM   #24
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Alright, I'm kegging a Belgian trippel tonight. So I will chill it and then try setting and forgetting method. Y'all think 11 psi is the right pressure?

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Old 10-10-2012, 02:50 PM   #25
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Depends on what your serving temperature is.

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Old 10-10-2012, 02:55 PM   #26
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40 deg, 11 psi, and 6' should be ok for set/forget, as long as your tap is higher than your keg

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Old 10-10-2012, 03:12 PM   #27
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A quick google search comes up with a bunch of carbonation calculators. I tried this one and it looks pretty good to me:

http://www.tastybrew.com/calculators/carbonation.html

I usually serve at 38 F with 10 feet of line and carb between 11 - 12 psi. That works for me, but your system is likely different.

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