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Old 12-11-2010, 05:57 PM   #1
spiny_norman
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I've done lots of research and it seems there is no consensus. I do set-and-forget, but that takes about 3 weeks before it's fully carbed.

I'll be kegging next weekend and it needs to be ready Christmas day, which gives me a week. I'm not sure about the shaking-the-crap-out-of-it method, but can I put it at, say 25psi, for 2 or 3 days (leave it on the gas?), purge and set it at 10psi @ 35F for another 4 or 5 days. Will that work? I'm shooting for about 2.2 vols.

 
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Old 12-11-2010, 06:22 PM   #2
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Quote:
Originally Posted by spiny_norman View Post
I've done lots of research and it seems there is no consensus. I do set-and-forget, but that takes about 3 weeks before it's fully carbed.

I'll be kegging next weekend and it needs to be ready Christmas day, which gives me a week. I'm not sure about the shaking-the-crap-out-of-it method, but can I put it at, say 25psi, for 2 or 3 days (leave it on the gas?), purge and set it at 10psi @ 35F for another 4 or 5 days. Will that work? I'm shooting for about 2.2 vols.
I found that setting it at 30 psi for 36 hours, then purging and resetting at 12 psi makes the beer perfectly carbed in 5 days at my house. My fridge is 39 degrees.
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Old 12-11-2010, 06:25 PM   #3
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Quote:
Originally Posted by Yooper View Post
I found that setting it at 30 psi for 36 hours, then purging and resetting at 12 psi makes the beer perfectly carbed in 5 days at my house. My fridge is 39 degrees.
I've seen some talk about attaching the gas line to the beer out post as part of force carbing - is this necessary for your method?

 
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Old 12-11-2010, 06:31 PM   #4
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Originally Posted by TonyR View Post
I've seen some talk about attaching the gas line to the beer out post as part of force carbing - is this necessary for your method?
No, I don't do that. You can if you want, as some people think it might work faster. I don't. Unless you have a diffusion stone attached, the bubbles are rather large and won't really go into solution any faster than attaching it the traditional way.

Keep in mind that if you do it, change the QDs on the gas line. If you stick a gray quick-disconnect (the "gas" one) onto the "out" post, you'll NEVER get it off except with a screwdriver and brute strength, and may damage the post.
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Old 12-11-2010, 06:38 PM   #5
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Quote:
Originally Posted by Yooper View Post
I found that setting it at 30 psi for 36 hours, then purging and resetting at 12 psi makes the beer perfectly carbed in 5 days at my house. My fridge is 39 degrees.
Thanks, Yooper. That's exactly what I'm going to do.

 
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Old 12-11-2010, 07:59 PM   #6
dummkauf
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I used the "set it and forget it" method to carb mine, just looked up the correct pressure for temp and carbonation level and it was drinkable in a week(maybe not fully carbed up, but it still was pouring with good head)

 
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Old 12-11-2010, 08:03 PM   #7
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My method is very close to Yooper's.

I do 28 psi for 48 hours. I was once told this by a Pro Brewer,,,,,,,,, years and years ago.

-Moe
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Old 12-18-2010, 07:22 PM   #8
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Quote:
Originally Posted by Yooper View Post
Keep in mind that if you do it, change the QDs on the gas line. If you stick a gray quick-disconnect (the "gas" one) onto the "out" post, you'll NEVER get it off except with a screwdriver and brute strength, and may damage the post.
Got my keezer together today. In the process of attaching all the hoses, I accidentally stuck one of the gas lines on a beer out post. I didn't need a screwdriver, but as Yooper said, it took a heck of a lot of pulling to get it off. As I was pulling, beer was pouring out the top of the post and down the sides of the keg. Now carbing @ 30psi.

 
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Old 12-18-2010, 07:27 PM   #9
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Quote:
Originally Posted by TonyR View Post
Got my keezer together today. In the process of attaching all the hoses, I accidentally stuck one of the gas lines on a beer out post. I didn't need a screwdriver, but as Yooper said, it took a heck of a lot of pulling to get it off. As I was pulling, beer was pouring out the top of the post and down the sides of the keg. Now carbing @ 30psi.
You just had to try it didn't you?

Just like your mom, I'm not going to say I told you so.

but I did!
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Old 12-19-2010, 01:38 AM   #10
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Quote:
Originally Posted by Yooper View Post
I found that setting it at 30 psi for 36 hours, then purging and resetting at 12 psi makes the beer perfectly carbed in 5 days at my house. My fridge is 39 degrees.
I do the same thing and it works perfectly everytime. I then reset to 8 psi. perfect serving pressure.

 
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