mrbugawkagawk
Well-Known Member
hi i just bought a corni keg setup, i have been using bottle until now, i just wanted to know how long it takes to carbonate beer in the keg.
Carbonating with keg
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Mutilated1
Beer Drenched Executioner
A couple of hours if you don't mind shaking it and aren't real picky.
If you just put the gas on it in the kegerator it takes about a week to get good.
If you just put the gas on it in the kegerator it takes about a week to get good.
OP
OP
mrbugawkagawk
Well-Known Member
can i still bottle? can i use the bottle filler that came with my kit to fill the bottles and just hook it up to the end with the tapper?
Mosa
Well-Known Member
Unless you're talking a filler that came with your corny keg kit, I'd say go with this:
https://www.homebrewtalk.com/f35/we-no-need-no-stinking-beer-gun-24678/
I just opened a bottle of pumpkin ale that I bottled back in November with a filler based on BierMuncher's design and it still tasted awesome!
https://www.homebrewtalk.com/f35/we-no-need-no-stinking-beer-gun-24678/
I just opened a bottle of pumpkin ale that I bottled back in November with a filler based on BierMuncher's design and it still tasted awesome!
Cpt_Kirks
Well-Known Member
Carbing a keg can take anywhere from an hour to two weeks.
If you just set it and forget it at serving pressure (10-12 psi, usually) for a couple of weeks, you get the best results.
If you just set it and forget it at serving pressure (10-12 psi, usually) for a couple of weeks, you get the best results.
TrojanMan
Well-Known Member
The WDNNSBG works great. You probably have all the materials laying around spare as it is anyhow.
When I keg, I generally do a hybrid carb routine. I'll dose the entire keg with 1/4 to 1/3 cup of corn sugar and let it condition for about a week or so. Then I'll stick it in the keezer and hook the gas line up to it. About two weeks later, it's perfectly carbed and at optimal drinking age. Blow off the first slug of yeast sediment from the bottom and drink away.
Since I'm kegging within 2-3 weeks and it's usually not optimal drinking until 5 or 6 weeks, the extra bit of time is no problem as far as I'm concerned.
If you are in a hurry, though, remember that higher pressure and higher surface contact area increases the absorbtion rate. Using a higher force-carbing pressure cuts the time down, as does shaking or any other method to create bubbles (which increases contact surface area).
Good luck!
When I keg, I generally do a hybrid carb routine. I'll dose the entire keg with 1/4 to 1/3 cup of corn sugar and let it condition for about a week or so. Then I'll stick it in the keezer and hook the gas line up to it. About two weeks later, it's perfectly carbed and at optimal drinking age. Blow off the first slug of yeast sediment from the bottom and drink away.
Since I'm kegging within 2-3 weeks and it's usually not optimal drinking until 5 or 6 weeks, the extra bit of time is no problem as far as I'm concerned.
If you are in a hurry, though, remember that higher pressure and higher surface contact area increases the absorbtion rate. Using a higher force-carbing pressure cuts the time down, as does shaking or any other method to create bubbles (which increases contact surface area).
Good luck!
bmbrewery
Well-Known Member
I normally force carb but I just brewed a lager and after fermenting for 6 weeks I decided to let it lager and settle out and so I thought it'd be better to naturally carbonate in the keg. I threw in the 4oz. of corn sugar in boiled water but threw it into my keezer. Should I pull it out and let it get up to room temp to carbonate, or will it carb up fine in the cold?
JesseRC
Well-Known Member
30 psi for 48hours , then drop it to 12 psi. It will be drinkable in 5 days. Will be awesome in 2 weeks, brilliant in 3.
