Kegging my beer in a corny keg

Just wondering once I get my beer in the keg how long and at what psi do I need to leave the CO2 at to get a good tasting beer with the right amount of CO2. Does it matter if I do this in or out of the refrigerator? Ive heard it only takes 24 hours and your good to go, whats you thoughts?

Thanks

Welcome to the hassle free world of kegging!

Check the sticky at the top of this forum https://www.homebrewtalk.com/f35/keg-force-carbing-methods-illustrated-73328/

xerotime said:

Welcome to the hassle free world of kegging!

Check the sticky at the top of this forum https://www.homebrewtalk.com/f35/keg-force-carbing-methods-illustrated-73328/

Click to expand...

so i looked at the chart and read about it. So is that saying I will have to wait 3 weeks to drink my beer at the perfect CO2 levels?

No, notice how flat it gets towards the end. If you just connect the CO2 at your ideal pressure, and let it sit it will be 50% carbed after 1 week, and ~95% carbed after 2 weeks. While not perfect, it will be pretty damn close.

A nice compromise is to:
Chill the keg
Hook up the CO2 @ 30 PSI
Shake the keg (you will hear the CO2 hiss)
Shake some more (again, more hissing)
Shake until you don't get any more hissing (or until you get tired of shaking)
Set the CO2 to your optimum serving pressure
Get impatient and drink a lightly carbed beer
Wait 1 day, get impatient and drink a slightly more carbed beer
...
Repeat until beer is perfectly carbed, should be ~3 days or so

both the high pressure shake and set it and forget it methods work but since I'm usually in no hurry I just set it about 10psi and wait. I guess it all depends on how fast you need the beer ready.