 |
|
02-28-2007, 05:31 AM
|
#1
|
|
Senior Member
Join Date: Jan 2007
Location: Valley Springs, CA
Posts: 292
|
Need help with force carbing
|
|
I just got finished racking an Oatmeal Stout into a 5 gallon keg and bottling the rest. I've never tried to force carb before and decided to do it with this batch. I don't want to shake up the keg and would rather just leave it on the CO2 for a few days instead. Should I just pressurize to serving pressure and leave it there until it's ready? (even it takes a week thats okay) Next, what should the serving pressure be?
|
|
|
|
02-28-2007, 05:37 AM
|
#2
|
|
Senior Member
Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,141
|
If the lines are 3/16'' and about 6 feet long, pressurize it to between 10 and 12 psi and it will take about a week to carb up.
|
|
|
|
|
02-28-2007, 05:46 AM
|
#3
|
|
Senior Member
Join Date: Jan 2007
Location: Valley Springs, CA
Posts: 292
|
Woot, thanks for the quick response. I just checked a calculator I found at: http://www.tastybrew.com/calculators/ and it says to do it at 18.8 psi (at 60F). But is this continuous or should I take it off after awhile? I think I'll start with the 10 to 12 advice you gave me above. I gotta get something in it  |
|
|
|
|
02-28-2007, 05:51 AM
|
#4
|
|
Senior Member
Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,141
|
That's at 60f. My kegs go in the kegerator at fridge temps ~ 40f.
|
|
|
|
|
02-28-2007, 05:56 AM
|
#5
|
|
Senior Member
Join Date: Jan 2007
Location: Valley Springs, CA
Posts: 292
|
Cool, thanks for the heads-up. I think I can handle drinking this in a week!
EDIT: It is 3/16th line but about 15 feet of it as I run it through the coils in a jockey box.
Last edited by Craig5_12; 02-28-2007 at 06:00 AM.
|
|
|
|
|
02-28-2007, 06:05 AM
|
#6
|
|
Senior Member
Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,141
|
Then you will need to increase the pressure. If you used that in the calculation, then the 18 PSI sounds about right.
|
|
|
|
|
02-28-2007, 06:07 AM
|
#7
|
|
Senior Member
Join Date: Jan 2007
Location: Valley Springs, CA
Posts: 292
|
Perfect. I've left it at about 16 for now and will just check on it as time goes by. Wow is this easy compared to bottling or even using corn sugar in the keg as I've done in the past.
Do you ever bottle your already carbed beer?
|
|
|
|
|
02-28-2007, 11:36 AM
|
#8
|
|
Senior Member
Join Date: Jan 2007
Location: Melb, AUS
Posts: 169
|
It is easy to bottle your carbed beer. You just need a beer gun or a counter pressure filler... Like they say, you can keg -> bottle but never bottle -> keg
*PUI - Drunken rambling may cause death*
__________________
Have a good one mate, K
Primary: Nierra Sevada
Carboy1: Sanitizer
Carboy2: Sanitizer
Kegged - Burnt down the Hause ale
|
|
|
|
|
02-28-2007, 01:34 PM
|
#9
|
|
...My Junk is Ugly...
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 11,406
|
Shake it baby. 
I racked my APA to keg last night at 7:00.
By 10:00 it was chilled so I cranked it up to 30PSI and gave it about 4-5 minutes of shaking-pausing-shaking-pausing.
Set the PSI back to serving and went to bed.
This morning I repeated the process and tonight after work I expect to draw off a cold glass of fresh HB.
I've had good success force carbing. |
|
|
|
|
03-02-2007, 12:42 AM
|
#10
|
|
Member
Join Date: Jan 2007
Posts: 34
|
right on, ya kegging is a breeze compared to bottling.
I tried my first crack at counter pressure bottle filling last weekend. it was awesome I was amazed. i made a wicked little counter pressure filler too (cheap) and all Stainless steel, I'l try to figure out how to post a pic. it worked awesome!!
My guests were amazed too at a "Homebrew" bottle with no sediment, clear as a bell, and perfect carbonation to boot. It definatly, to me, seems like the way to go..
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
|
|
