Force Carbing? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Force Carbing?

Reply
 
Thread Tools
Old 03-11-2007, 01:20 AM   #1
MilwaukeesBus
Recipes 
 
Mar 2007
Posts: 7


Hello all,
First I'd like to say thanks to everyone, I've recently started home brewing and this site has helped me quite a bit. So thanks.

I'm thinking of getting into kegging because of the vast upsides as opposed to bottling. I had one question that I thought I'd ask.

I hear a lot about force carbing and how easy it is. But if it takes just as long to condition the beer why not just prime the beer and let carbonation occur naturally. I'm trying to figure out which way is best for great tasting beer. I've heard a lot of stories about over carbing and excessive foam and pressure imbalances. So there has to be a downside to priming or no one would carb naturally... right??

TIA,
Steve

 
Reply With Quote
Old 03-11-2007, 01:24 AM   #2
Brewsmith
 
Brewsmith's Avatar
Recipes 
 
Aug 2005
Torrance, CA
Posts: 6,252
Liked 64 Times on 59 Posts


It's still much easier to connect the gas in to the regulator and let it sit, than mixing up priming sugar. If you do a secondary for two weeks after the primary fermentation is finished, you'll be much closer to being conditioned. If you carbonate with priming sugar you'll need to have the keg out of the fridge until it's carbonated. With force carbing, you throw it in there and that's it.
__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles

 
Reply With Quote
Old 03-11-2007, 01:36 AM   #3
rdwj
 
rdwj's Avatar
Recipes 
 
Jun 2006
Plainfield, IL
Posts: 4,577
Liked 35 Times on 25 Posts


There is simply nothing easier than hooking your corney up to your gas and letting it sit at serving pressure. It's as easy as it gets
__________________
On Tap: Whatever I just brewed (got sick of updating it)

 
Reply With Quote
Old 03-11-2007, 01:58 AM   #4
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
 
BierMuncher's Avatar
Recipes 
 
Jan 2007
St. Louis, MO
Posts: 12,415
Liked 798 Times on 438 Posts


I Primary for one week. I secondary for 10 days. Then I hook it up to the gas, crank it to 30 pounds and shake it up to force carb. I love kegging because I can be drinking my brew within 3 weeks of brewing. Is it a little green when I tap? Sure. But it's good. And gets better with each day.

I can only get two kegs on cold-tap right now. But I have to brew every weekend. So my inventory will catch up with me soon. At that point, I'll prime and let the kegs condition naturally. I'll have the time to wait and I'll save some gas at the same time.

 
Reply With Quote
Old 03-11-2007, 05:47 AM   #5
roryspa
Recipes 
 
Feb 2007
Warwick, RI
Posts: 63

doesn't priming cause more sediment? one upside to kegging is less sediment...why ruin it?
__________________
~Joe

Primary: Boozehound Brewery Amber
Secondary: Boozehound Brewery Ahhhhhchtoberfest

 
Reply With Quote
Old 03-11-2007, 03:09 PM   #6
clayof2day
 
clayof2day's Avatar
Recipes 
 
Dec 2005
Madison, WI
Posts: 566
Liked 3 Times on 3 Posts


Also when you force carb you have exact control over the pressure carbed at and therefore the volumes of CO2 that are in solution. Much more control over the end product if you are intersted in that sort of stuff.

 
Reply With Quote
Old 03-11-2007, 03:21 PM   #7
chillHayze
 
chillHayze's Avatar
Recipes 
 
Mar 2006
Columbus OH
Posts: 1,589
Liked 16 Times on 16 Posts


If you overcarb accidentally be it by force carbing or by actually adding sugars and having a secondary fermentation you can just connect the gas up and it will equalize in a few hours or days depending on the delta.

Holy run on sentence Batman!
__________________
RDWHAHB
Every little thing is gonna be alright.


 
Reply With Quote
Old 03-11-2007, 03:36 PM   #8
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
 
BierMuncher's Avatar
Recipes 
 
Jan 2007
St. Louis, MO
Posts: 12,415
Liked 798 Times on 438 Posts


Quote:
Originally Posted by roryspa
doesn't priming cause more sediment? one upside to kegging is less sediment...why ruin it?
There is some sediment when you prime a keg. But that problem disappears when you draw your first beer as the dip tube sucks the sediment right off the bottom and it's "clear" sailing after that.

 
Reply With Quote
Old 03-14-2007, 09:42 PM   #9
WyoBuckeye
Recipes 
 
Mar 2007
Newark, Ohio
Posts: 6

Quote:
Originally Posted by BierMuncher
I Primary for one week. I secondary for 10 days. Then I hook it up to the gas, crank it to 30 pounds and shake it up to force carb. I love kegging because I can be drinking my brew within 3 weeks of brewing. Is it a little green when I tap? Sure. But it's good. And gets better with each day.

I can only get two kegs on cold-tap right now. But I have to brew every weekend. So my inventory will catch up with me soon. At that point, I'll prime and let the kegs condition naturally. I'll have the time to wait and I'll save some gas at the same time.

Some questions with respect to this method:

Do you pressurize and shake the beer cold or at fermenting temp?

Once you put 30 psi in the container and have shaken, do you bleed it back down immediately or do you wait for awhile?

How long after shaking should you wait to drink?

If you shake when warm, when can you begin to chill?

I know I am full of questions today, but I am getting ready to go through all of this for the first time this weekend! I can't wait.

 
Reply With Quote
Old 03-14-2007, 10:07 PM   #10
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
 
BierMuncher's Avatar
Recipes 
 
Jan 2007
St. Louis, MO
Posts: 12,415
Liked 798 Times on 438 Posts


Quote:
Originally Posted by WyoBuckeye
Some questions with respect to this method:

Do you pressurize and shake the beer cold or at fermenting temp?

Once you put 30 psi in the container and have shaken, do you bleed it back down immediately or do you wait for awhile?

How long after shaking should you wait to drink?

If you shake when warm, when can you begin to chill?

I know I am full of questions today, but I am getting ready to go through all of this for the first time this weekend! I can't wait.
Keg needs to be cold so chill overnight.

Set pressure to 30 and begin your "shake down".
My ritual is usually shake back and forth for about 15-20 seconds and listen. You'll here bubbling as gas is being absorbed. When the bubbling stops, repeat.

Do this over about a 5-6 minute period.

Set the keg back in the fridge (do not bleed pressure). Set pressure back to serving if you have another keg on, otherwise you can leave it at 30. Wait a couple of hours and draw a glass for taste. Most likely will have good, but not great carbonation. Repeat entire process.

My routine is to start this process at night. Wake up and repeat the process before I go to work so that evening I can come home and enjoy.

Don't forget to set serving pressure back to 10-12 lbs.

Good luck.

StonetheCrow Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Force Carbing in a day? skeeordye11 Bottling/Kegging 7 01-19-2009 04:18 PM
Force Carbing Dominator6 Bottling/Kegging 5 05-04-2008 04:05 AM
Another Force Carbing Question TheJadedDog Bottling/Kegging 13 04-04-2007 11:55 PM
how much force carbing? ski36t Bottling/Kegging 4 03-30-2007 02:59 PM
Need help with force carbing Craig5_12 Bottling/Kegging 21 03-03-2007 04:36 PM


Forum Jump