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-   -   Keg Force Carbing Methods Illustrated (http://www.homebrewtalk.com/f35/keg-force-carbing-methods-illustrated-73328/)

SupervisingChildren 03-03-2014 01:51 AM

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Quote:
Originally Posted by kike_gimenez View Post
I have a poor mans beergun which has worked me pretty well for over a year.

It has been a little over two weeks @ 38 psi. I just bottled one bottle for testing tonight or tomorrow.

Tho I feel 3 full weeks Its gonna give me the carb I want.

Will keep posted

Sent from my Nexus 4 using Home Brew mobile app
Buy or make a "jockey box". You carbonate at room temp, but with ice in the cooler you serve cold beer.

skeletonkrew 06-17-2014 02:33 AM

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I'm planning on kegging in American wheat this weekend .im bottling about a 12 pack before force carbonating using beer gun w/prime tabs.should I cold crash it. I want to bottle from the keg then force carb the rest. I may just move to the keg, from secondary fermenter, at 68°, and under very low psi, bottle a twelve pak. Then just move the keg to the keggeraror . Any advise? My beverage air does get as low as 26°


EineProsit 09-22-2014 04:01 AM

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Kegged for the first time today. I gotta ask myself "What took me so long"?


Rev2010 11-27-2014 05:00 PM

First time burst carbing (and first Coconut Porter) is a success!
 
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I really wanted to have my Coconut Porter on tap for Thanksgiving so I kegged it one week earlier than originally intended (ie. one week with the coconut in the fermenter as opposed to two) and kegged it this past Sunday. Did 30psi for 30 hours, purged, and set to 10 psi until this morning. Perfect carbonation! And, my coconut porter came out awesome! Perfect balance of chocolate and coconut with a roasted finish. Such a great start to the day. I'm still a set and forget fan, but I'll say thanks so much to those of you on here as this place is where I learned the better method (non-shaking) of burst carbing and it sure delivers when in a pinch. It was the thread by Bobby_M that I got the info from


Rev.


jimpdx 12-07-2014 01:46 PM

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I have been as confused as the rest of you about "burst" carbonation. This past week I had two corny kegs I needed to bring with me to a comp in North Carolina. I had cold crashed for 3 days and with only 3 days remaining before bottling I did this:

  • 26 psi and roll on the floor for 90 seconds
  • Rest for 48 hours, test (not carbonated enough)
  • 26 psi and roll on the floor for 60 more seconds
  • Rest for 24 hours

I was doing both a Double IPA and a Coffee Stout. The Stout spent 3 weeks in a Rum Barrel so figuring on less CO2 in solution to begin with, I used the same approach for both and very satisfied with the head and carbonation level on both!


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