Home Brew Forums - How do I avoid over-carbonating my beer?

Home Brew Forums (http://www.homebrewtalk.com/forum.php)

- Beginners Beer Brewing Forum (http://www.homebrewtalk.com/f39/)

- - How do I avoid over-carbonating my beer? (http://www.homebrewtalk.com/f39/how-do-i-avoid-over-carbonating-my-beer-368535/)

How do I avoid over-carbonating my beer?

I kegged my beer last night in a corny keg, by sealing the lid at 30 psi and then lowering the psi to 15. The beer is in the fridge at 35 degrees F with the CO2 attached.

I won't be back to my house for 3 days and was wondering if I have set the psi to the correct pressure? Should I merely start tasting the beer after 3 days at 15 psi and disconnect the CO2 once it's reached the desired level of carbonation, or is there a formula for computing psi/volume/temperature/time?

Best,

Steve

Yeah I'd just leave it on the gas cold generally take about a week or two to reach good carbonation but you won't over carb that way.

The pressure you set will depend on the temp the beer is at and the volumes of CO2 you want. I do the set and forget method and keep mine to 10 psi

Quote:

Originally Posted by bioguy

Here's a table that will help.

Good chart. I have the same chart printed one out and taped to the side of my kegerator

Thanks for the chart.

I'm interpreting it to mean that if I want to carbonate my Irish Red Ale at 2.47, then I set my psi at 10 if the temperature is 36 degrees F.

From what I've read so far it should take about 2 weeks to fully carbonate - is that correct? Is there any way of computing exactly how long it should take given "x" amount of beer? lol - I guess you can figure out that I'd like to taste the beer. It'd had been in the primary for 4 weeks, so I don't think that it's green.

Best,

Steve

Quote:

Originally Posted by lhommedieu (Post 4601966)

You are reading it correctly. I can never wait either, so I use a mix of set and forget and force carbonation. I cool the beer down in the fridge over night. Then I attach the gas and dial the pressure up to 30 psi, lay the keg on its side and rock it back and forth with my foot until I can't hear bubbles going in any more. Then I sit the thing upright and disconnect the gas and attach a tap. Bleed off pressure and then tap a pitcher of foam (usually winds up being about a pint). This usually brings the pressure under 10 psi. Then I attach the gas at the pressure on the chart overnight. It is good to go the next day.