scottvin
Well-Known Member
Just wondering what everyone does -force carb or let it carb naturally?
Thanks!
Thanks!
Do you get much sludge in the bottom of keg carbing naturally? I usually force carb, but with the new 10 gal system, I 'm starting to ramp up my pipeline and I'll have the time to let kegs carb naturally in the storeroom while waiting for an open tap."Natural" carbing would be using priming sugar or another fermentable when kegging so that the carbing is done without co2.
I've done all three.
Do you get much sludge in the bottom of keg carbing naturally? I usually force carb, but with the new 10 gal system, I 'm starting to ramp up my pipeline and I'll have the time to let kegs carb naturally in the storeroom while waiting for an open tap.
I do 30psi for 48 hours then set to what ever I want to serve it at for another 48 hours or so and by then it's perfect.
So, if I wanted to just put the beer on CO2 at 40F - what PSI should I put it to?
The beer is a scottish ale.
scottvin said:The hose I purchased is 10 feet.
Disclaimer: I've been kegging for about a month now, maybe two, but as I've got four kegs under my belt, I've read almost every article on force carbing, and I feel I've got the best way to do this.
HawksBrewer said:Good for you? Everyone has their own best way of doing things and what works great for you isn't necessarily the best method, just what works for you. BTW, two months of kegging and you're an expert? Don't get me wrong, it's great that you're sharing your process, but don't make overtly blanket statements with little fact behind it.
Remember that BOTH are force carbing, so I didn't answer. Anytime you "force" co2 into a beer, it's force carbing whether it's burst carbed (the shake or start with a high psi) or force carbing at a set pressure.
"Natural" carbing would be using priming sugar or another fermentable when kegging so that the carbing is done without co2.
I've done all three.