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Old 09-26-2006, 02:26 AM   #1
Mike-H
 
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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 wouldn’t hurt to leave it alone in the refrigerator for a few days under pressure."

 
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Old 09-27-2006, 05:02 AM   #2
cha ngo
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A few days at 30 psi will carbonate it too.

 
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Old 09-27-2006, 06:27 AM   #3
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or 1000 psi

 
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Old 09-27-2006, 12:14 PM   #4
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I carbed 3 kegs at the same time at 10 psi, it took 5 days and a bit of patience.

 
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Old 09-27-2006, 12:31 PM   #5
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Just set it at serving pressure and leave it for at least 4-5 days. Really, you should age it for 2-3 weeks, so there is really no reason to be in a hurry to carb the keg.
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Old 09-27-2006, 07:55 PM   #6
Mike-H
 
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Quote:
Originally Posted by rdwj
Just set it at serving pressure and leave it for at least 4-5 days. Really, you should age it for 2-3 weeks, so there is really no reason to be in a hurry to carb the keg.

I aged in secondary... does this mean that I should be aging in the keg?

 
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Old 09-27-2006, 07:55 PM   #7
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Folks, the question was not "What various methods do YOU use to carb your beer", the question was "HAVE YOU EVER USED A CARB STONE AND IF SO HOW DO YOU LIKE IT!"

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Old 09-27-2006, 08:06 PM   #8
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Quote:
Originally Posted by jackle
I aged in secondary... does this mean that I should be aging in the keg?
It's my understanding that in order to age properly, you have to carbonate. So ya, after 2 weeks or so in the secondary, you want 3 weeks in the keg under pressure. I usually can't go more than a week without pouring a glass or three, but it does get better with time.
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Old 09-27-2006, 08:26 PM   #9
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People fear change! For that reason you got those replys...I myself have never tryed one but it dose sound like a usefull tool.Have you tryed it yet in your setup?Seems to me if you had an unexpetd guest or party that wold be very helpfull getting some HB ready.

 
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Old 09-27-2006, 08:35 PM   #10
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Quote:
Originally Posted by Porter fan
People fear change! For that reason you got those replys.
Ya, that must be the reason I tried something different with every brew I've done
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