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Old 04-13-2008, 02:07 PM   #1
Stevorino
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Default Need to force carbonate w/o a fridge...

In two weeks I'm going to take and leave my kegging system at a vacation home where I spend way too much time during the summer. However, this upcoming weekend I'm going elsewhere w/ my keg and will be hosting the event's beer supplies w/ my homebrew.

That being said, I need to force carbonate my beer and serve it without a spare fridge for one week-- after this week it'll sit around for a week until it has a dedicated fridge....forever.

Any suggestions on what I can do to get my keg to carbonated before and served during this upcoming weekend? I'm starting to believe buying a giant cooler is my only option...

Thanks guys!

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Old 04-13-2008, 03:23 PM   #2
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You can carb it at a higher pressure at room temp if you have to, just refer to the charts. Of course you'll want to ice the kegs down before serving.

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Old 04-13-2008, 04:10 PM   #3
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I needed to do this exact thing last summer. I hit two kegs with 50psi, shook them for 30 min or so, hit them again and left them overnight in the garage. The next day we took them to a camping weekend.

I had a large Rubbermaid bin that I stood the two of them up in, then filled with ice. I bled off the pressure in the kegs, then repressured to about 5psi. Three days later there was still ice in the bin, but I'd run out of beer.

This summer: 4 kegs!

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Old 04-13-2008, 09:53 PM   #4
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So if I carbonate at room temperature w/ a higher pressure, what happens when I cool them down? Won't they be overcarbonated when the temperature decreases?

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In Keezer:
1. BCS - Wet Hopped West Coast Blaster
2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

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Old 04-13-2008, 10:31 PM   #5
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no, when you cool the keg down it will accept the excess co2 into solution and the carb level will become closer to normal. Like they said if you use a chart like this one:
http://hbd.org/clubs/franklin/public...s/balance.html

If you're going for 2.5 volumes of co2 you can do it at 50F with 17.6psi or at 35F at 9.7psi. If you fully carb the keg at 50 and 17.6 then drop the temp to 35F there will still be 2.5 volumes in solution, but you'd want to drop the pressure after dropping the temp since 17.6 @ 35 would be overcarbed.


So if you're going for 2.5 at 72F you have P=-16.6999 - 0.0101059 * 72 + 0.00116512 * 72^2 + 0.173354 * 72 * 2.5 + 4.24267 * 2.5 - 0.0684226 * 2.5^2

P=29.995psi
That's if your not shaking it, but letting it sit on gas to carb.

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Last edited by z987k; 04-13-2008 at 10:35 PM.
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Old 04-14-2008, 12:35 PM   #6
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Thanks for spelling it out-- very interesting website you linked up. So if I just let it sit here in my living room for a week at 30psi, it'll carbonate. How do I adjust if I want to shake it and hurry up the process? Lower it a couple PSI to something like 28?

Then I assume I drop it to like 15 before chilling down to somewhere in the 30's for serving...?

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In Keezer:
1. BCS - Wet Hopped West Coast Blaster
2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

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Old 04-14-2008, 04:21 PM   #7
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To force carb by shaking, you need to go even higher. I chill mine to around 40F and then shake at around 30psi if I want to carbonate fast. So if your at 70, I'd go as high as 50psi.

Once carbonated to the desired volumes of co2 and you drop the temp, serve at the pressure that works out for the same volume of co2 at the new temp. So 2.5 at 72 = 30psi, when you chill to 40F serve it at 12.3psi.

Now you will have to account for the psi in the length of your beer line and height of your tower to keep it balanced and not foaming/blasting out of your faucet. Ideally you want the pressure out of the faucet to be 1 after fighting gravity and resistance of the line.

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Old 04-14-2008, 11:33 PM   #8
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I'm amazed...you must be the Kegging King.

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In Keezer:
1. BCS - Wet Hopped West Coast Blaster
2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

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Old 04-14-2008, 11:42 PM   #9
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nope, all that info is in that link I posted. And I guess a background knowledge of gas laws doesn't hurt.
http://en.wikipedia.org/wiki/Ideal_gas_law
and
http://en.wikipedia.org/wiki/Combined_gas_law
if you really want to learn something today... the latter being the more relevant here.

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Old 04-14-2008, 11:49 PM   #10
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Well, while I seem to have your attention...is fast carbonating better than just letting it sit at 30psi for a week? If I do it fast at 50psi, how long do i have to shake for it to become fully carbonated?

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In Keezer:
1. BCS - Wet Hopped West Coast Blaster
2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

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