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Old 03-15-2011, 09:09 PM   #1
cieje
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Default New to kegging: force carb question

I got everything setup last night, siphoned 5 gal beer into sanatized pin and lock etc... hooked the gas up set to 30psi, let some air out (hopefully enough) from the keg... it's all been sitting in the fridge now 20 hours)

But I forgot to roll or shake the keg around.

Is there anything special I should do since I didn't shake it around? I had planned on setting it to 20 psi at 24 hours then to 10ish at 48 hours.

thanks,

-cj

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Old 03-15-2011, 09:14 PM   #2
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You want to chill the keg before shaking it. Co2 absorbs into the beer at cooler temps. Now is when you want to take it out and shake it for 3-5 minutes, hit it with 30 psi again and repeat the shake. Everytime you hook it back up and hit it with gas, you'll here how much gas was absorbed by how much gas goes in. If you do that 3 times and let it sit under pressure, you'll have beer in the morning.

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Old 03-15-2011, 09:14 PM   #3
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If you have the time (and patience), just vent the keg, then set it at 12 psi and wait a week. It's the easiest way to force carb and you won't overcarb it.

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Old 03-15-2011, 09:21 PM   #4
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Quote:
Originally Posted by EdWort
If you have the time (and patience), just vent the keg, then set it at 12 psi and wait a week. It's the easiest way to force carb and you won't overcarb it.
I agree:-) even 2 weeks if your not in too much of a hurry! I've noticed when you try to carb a keg to quick ( 2-3 days) you will end up with a foamy beer maybe for entire keg:-( take your time, wait and brew more beer! Keep a flow coming! You can never have to much beer waiting. Cheers

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Old 03-15-2011, 09:24 PM   #5
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Quote:
Originally Posted by BendBrewer View Post
You want to chill the keg before shaking it. Co2 absorbs into the beer at cooler temps. Now is when you want to take it out and shake it for 3-5 minutes, hit it with 30 psi again and repeat the shake. Everytime you hook it back up and hit it with gas, you'll here how much gas was absorbed by how much gas goes in. If you do that 3 times and let it sit under pressure, you'll have beer in the morning.
Oh, ok... so based on your response I didn't do anything wrong. The beer was ferm temp, I transfered to the corny, and it's all been under 30psi pressure for 20 hours in the fridge with NO SHAKE.

So when I get home I'll just disconnect it, shake it 3-5 minutes, apply gas @ 30psi... and do that 3 times then set to 12 psi over night I guess

-cj
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Old 03-15-2011, 09:24 PM   #6
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Quote:
Originally Posted by BendBrewer View Post
You want to chill the keg before shaking it. Co2 absorbs into the beer at cooler temps. Now is when you want to take it out and shake it for 3-5 minutes, hit it with 30 psi again and repeat the shake. Everytime you hook it back up and hit it with gas, you'll here how much gas was absorbed by how much gas goes in. If you do that 3 times and let it sit under pressure, you'll have beer in the morning.

Interesting method... I've been afraid to shake my beers for fear of over-carbing them. I'll have to try this sometime. I usually just make sure I have a week to carbonate it: chill for a day, set it at 3 x the volume that I want for 24 hrs, bleed the excess, and set it at the pressure I want for the rest of the time.

Bender- do you notice a sourness from the carbonic acid if you doing it this fast?
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Old 03-15-2011, 09:26 PM   #7
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I am somewhat anxious... so I was wanting to force carb. It's my first real homebrew (really 2nd... first batch was infected) and first attempt at kegging.

If I over carb by mistake can I just let the gas out and set it at 12psi and let it sit a week or 2?

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Old 03-15-2011, 09:36 PM   #8
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If you overcarb you will be constantly venting the keg. Each time the headspace will seek equilibrium in pressure to what's in solution. It takes time & to de-carb when you overcarb. Carbing also changes the characteristics of the beer and that takes time too, so if you hurry up and force carb it via a few tricks, your beer will taste different today than it will two weeks from now.

Your patience will be paid back in spades if you do it the slow way. It's all I do anymore.

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Old 03-15-2011, 09:39 PM   #9
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Your patience will be paid back in spades if you do it the slow way. It's all I do anymore.
Very much agree.

If you want to rush it, I gave you the steps. However I don't rush it. I set it and forget it.
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Old 03-15-2011, 09:40 PM   #10
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Quote:
Originally Posted by EdWort
If you overcarb you will be constantly venting the keg. Each time the headspace will seek equilibrium in pressure to what's in solution. It takes time & to de-carb when you overcarb. Carbing also changes the characteristics of the beer and that takes time too, so if you hurry up and force carb it via a few tricks, your beer will taste different today than it will two weeks from now.

Your patience will be paid back in spades if you do it the slow way. It's all I do anymore.
Listen to EdWort!
Don't Rush A Good Thing!!

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