Hello to everyone!
I've been reading these forums for longer than I can remember and they have been a wealth of information for me, so my many thanks go out. Now that I'm registered (FINALLY!), I've got a question that I know one of you can shed some light on.
I just got done racking my Bell's Two Hearted Ale clone from secondary to corney. Sanitized, racked, blew-off head space, etc. Here's the rub. I want to carb this beer but it will be a few more weeks until I can get up the scratch to order a thermostat control unit to convert my chest freezer into a kegerator. That means I won't have the ability to bring the beer down in temperature to facilitate the carbing process.
I've consulted a few carbination charts on the web and it looks like at 75 degrees (room temp) to achieve a volume of 2.5 you would need 40 psi?!? Does that sound right to anyone? I'm from the school of setting it at your serving temp (10 to 12 psi), wait a few weeks and enjoy. Also, I'm leary about force carbing because of an incident where beer back flowed in a gas line and had a field day with my regulator. So right now my guess would be to set it at 40 psi and let it sit. Anyone have a different idea?
Thanks again in advance...
I've been reading these forums for longer than I can remember and they have been a wealth of information for me, so my many thanks go out. Now that I'm registered (FINALLY!), I've got a question that I know one of you can shed some light on.
I just got done racking my Bell's Two Hearted Ale clone from secondary to corney. Sanitized, racked, blew-off head space, etc. Here's the rub. I want to carb this beer but it will be a few more weeks until I can get up the scratch to order a thermostat control unit to convert my chest freezer into a kegerator. That means I won't have the ability to bring the beer down in temperature to facilitate the carbing process.
I've consulted a few carbination charts on the web and it looks like at 75 degrees (room temp) to achieve a volume of 2.5 you would need 40 psi?!? Does that sound right to anyone? I'm from the school of setting it at your serving temp (10 to 12 psi), wait a few weeks and enjoy. Also, I'm leary about force carbing because of an incident where beer back flowed in a gas line and had a field day with my regulator. So right now my guess would be to set it at 40 psi and let it sit. Anyone have a different idea?
Thanks again in advance...