HBT 2015 Big Giveaway - Enter Now

Huge Supporting Membership Discounts - 20% Off

 Home Brew Forums > PSI Question
08-07-2012, 07:11 AM   #1
MagicMike
Feedback Score: 0 reviews
Recipes

Join Date: Jul 2012
Location: toronto, Ontario
Posts: 73
Liked 2 Times on 2 Posts
Likes Given: 1

 PSI Question

Hi there this is one of my many interesting newbie questions that I wanted to ask here in this awesome forum.

If I wanted to force-carb a bottle of water at say, 60PSI for about 30 seconds shaking it, will I get the same result if I were to use 30PSI but shaking it for 5 minutes?

Wanna know if a higher carbonation can be achieved by using a lower PSI but for a longer duration, thanks

__________________

08-07-2012, 07:29 AM   #2
GilSwillBasementBrews
Feedback Score: 1 reviews
Recipes

Join Date: Jul 2012
Location: Eagleville, Pennsylvania
Posts: 2,166
Liked 167 Times on 137 Posts
Likes Given: 27

I'm not positive but I want to say no. I would think all the
Shaking I. The world would only give at most the psi the regulator is set at. I'm no expert but my \$.02

__________________

Beer Plus Science = .....Good!!!!! By: Adam Savage

08-07-2012, 01:07 PM   #3
KevinM
Feedback Score: 0 reviews
Recipes

Join Date: Sep 2010
Location: Ann Arbor, Michigan
Posts: 1,171
Liked 20 Times on 20 Posts
Likes Given: 1

Kind of... Not going into mathematical curves or anything...
But if you pressurize at 30 psi and shake for 5 minutes, the limit it can get to is 30 psi. (so it's possible to be done before then).
60psi will have an increased pressure to time curve and will get to 30 psi (or potentially overshoot to get to 60) so if you shake for a minute, it should be good.

I get lazy quite often and shake at 40-50 psi rather than 30 and shake less when I don't feel like trying to exercise. Admittedly, I also do this with my beer (pressurizing at 30 instead of 15) and sometimes overshoot and have to let it vent a little to get back down to 15 psi.

There's a post over in the kegging thread about a generic relation to pressure and shaking, but I don't believe any of us have a plotted graph that says shaking (at such and such whatever shaking measurement there is) for 5 seconds at 60 psi equals X seconds at 30 psi.

__________________

Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.

08-07-2012, 03:16 PM   #4
MagicMike
Feedback Score: 0 reviews
Recipes

Join Date: Jul 2012
Location: toronto, Ontario
Posts: 73
Liked 2 Times on 2 Posts
Likes Given: 1

Great thanks, good to know Kevin!

__________________