tgrier
Well-Known Member
I have been reading a great deal on forced carb ... how much co2 per style of beer and at what temp and pressure is needed to hit that mark..
My question as a person who has done the sugar and keg and come back a week or so later ... and have a carbed keg...
If different styles of beer are better at different co2 levels.. it would seem that in cast conditioning that a different level of sugar would be required ... (more or less) to hit the desired co2.
It seems like most people here force carb. I am trying that for the first time with a hefe.
I have it @ 38f with 21lb of co2. What I am not finding is a chart that tells me how long do I leave it at this pressure and temp?
Any feedback would be great...
Thanks.
T
My question as a person who has done the sugar and keg and come back a week or so later ... and have a carbed keg...
If different styles of beer are better at different co2 levels.. it would seem that in cast conditioning that a different level of sugar would be required ... (more or less) to hit the desired co2.
It seems like most people here force carb. I am trying that for the first time with a hefe.
I have it @ 38f with 21lb of co2. What I am not finding is a chart that tells me how long do I leave it at this pressure and temp?
Any feedback would be great...
Thanks.
T