I have been trying a few different methods for force carbing beer in my cornies. The constant issue is that my kegerator is too small to fit a Corny + a CO2 tank, so I have to carb at room temp, which I know isn't ideal. Here's what I have been doing + the perceived drawbacks (in my mind at least):
1. LHBS guru's method - crank the reg up to 60 psi and hit the full keg with it for a few seconds. Keep doing this for a few days and the carbing level should be "right" in about 4 days. Drawback: Ghetto method limits ability to carb to style; beers done this way seem to be under carbed for some styles.
2. YouTube video method - set reg at 40 psi, hook up hose, tip full keg on side and roll with foot. Roll for 20 mins or so, then put in kegerator for 2 day to chill. Positives: Seems to work and carbs quickly. Negs: again, can't carb to style; also, I got beer in my regulator when I turned down the pressure. Duh!
3. Using Beersmith chart method - set reg at desired level for style and take beer temperature into account, carb beer for ??? days. This is where I fall short on knowledge. How long should I keep this carbing at room temperature? Is this an acceptable method? Can I use my regulator dials, which seems to show a lower psi in the keg over time, to know when enough is enough?
I know that I'm asking how to do something that isn't the ideal way to do it. Yes, I will get a different fridge eventually, but this isn't possible at the moment (just got married and the VISA bill arrived last week
).
Thoughts?
1. LHBS guru's method - crank the reg up to 60 psi and hit the full keg with it for a few seconds. Keep doing this for a few days and the carbing level should be "right" in about 4 days. Drawback: Ghetto method limits ability to carb to style; beers done this way seem to be under carbed for some styles.
2. YouTube video method - set reg at 40 psi, hook up hose, tip full keg on side and roll with foot. Roll for 20 mins or so, then put in kegerator for 2 day to chill. Positives: Seems to work and carbs quickly. Negs: again, can't carb to style; also, I got beer in my regulator when I turned down the pressure. Duh!
3. Using Beersmith chart method - set reg at desired level for style and take beer temperature into account, carb beer for ??? days. This is where I fall short on knowledge. How long should I keep this carbing at room temperature? Is this an acceptable method? Can I use my regulator dials, which seems to show a lower psi in the keg over time, to know when enough is enough?
I know that I'm asking how to do something that isn't the ideal way to do it. Yes, I will get a different fridge eventually, but this isn't possible at the moment (just got married and the VISA bill arrived last week
). Thoughts?
