Mike-H
Well-Known Member
Here are the directions from AHS... Just wondering if anyone has done this...
"To use a diffusion stone to force carbonate beer, champagne, or sparkling meads you will need a homebrew kegging outfit with carbon dioxide tank, regulator, lines and a ball lock or pin lock keg. Simply attach a length of ¼ ID tubing (approximately 24) to the gas side dip tube of your keg with a worm clamp. On the other end of the tubing attach the diffusion stone. It should hold on just fine without a worm clamp since the fitting is barbed. There are charts available online and in books for exact levels of temperature and carbon dioxide pressure to achieve desired carbonation levels. An example for average carbonation in beer would be to chill your beer to 40°F. Adjust your regulator to 2 PSI, and attach the gas disconnect. Every 3 minutes increase the pressure 2 PSI until you reach 12 PSI. At this point your beer will be carbonated, but it wouldnt hurt to leave it alone in the refrigerator for a few days under pressure."
"To use a diffusion stone to force carbonate beer, champagne, or sparkling meads you will need a homebrew kegging outfit with carbon dioxide tank, regulator, lines and a ball lock or pin lock keg. Simply attach a length of ¼ ID tubing (approximately 24) to the gas side dip tube of your keg with a worm clamp. On the other end of the tubing attach the diffusion stone. It should hold on just fine without a worm clamp since the fitting is barbed. There are charts available online and in books for exact levels of temperature and carbon dioxide pressure to achieve desired carbonation levels. An example for average carbonation in beer would be to chill your beer to 40°F. Adjust your regulator to 2 PSI, and attach the gas disconnect. Every 3 minutes increase the pressure 2 PSI until you reach 12 PSI. At this point your beer will be carbonated, but it wouldnt hurt to leave it alone in the refrigerator for a few days under pressure."