Do most people force carb or set it to serving PSI and let it carb normally? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Do most people force carb or set it to serving PSI and let it carb normally?

View Poll Results: Do you force carb?
Force Carb 22 56.41%
Carb Naturally? 17 43.59%
Voters: 39. You may not vote on this poll

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Old 06-07-2012, 06:00 PM   #1
scottvin
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Just wondering what everyone does -force carb or let it carb naturally?

Thanks!



 
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Old 06-07-2012, 06:17 PM   #2
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I use either depending on the beer.


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Old 06-07-2012, 06:21 PM   #3
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Why isn't there an option for both? I usually let it sit and carb but some times I am in a hurrry. The set and forget method is foolproof and just takes more time. The burst carbing sometimes overcarbs and can cause problems if you don't know what you are doing (And sometimes even then.)

 
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Old 06-07-2012, 06:24 PM   #4
Hammy71
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Set it and forget it. I'm lucky that I'm in a situataion where I have way more beer on hand and in the pipeline then I need. So, no rush.

 
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Old 06-07-2012, 06:42 PM   #5
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I'm getting better at waiting...that was always my hang-up. I'd want to rush to drink...
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Old 06-07-2012, 06:48 PM   #6
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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.
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Old 06-07-2012, 06:49 PM   #7
1KD1
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It's really hard to set and forget when the pipeline isn't well established. I dropped a case of bottles on Monday night as I was trying to put them in the garage fridge. This has left me with a sixer of homebrew and a couple craft beers and a flat keg still waiting to carb up. I have had the keg at 20psi since Sunday night and still haven't got enough carbonation to make it drinkable (39 degrees F).

I hate waiting for beer and almost hate to buy craft brews. My fermentation chamber is only big enough for two carboys so the pipeline isn't building as fast I as I would like.

 
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Old 06-07-2012, 07:01 PM   #8
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I'm in the same boat as Yooper. My current setup has a 4 way manifold off of one regulator. I'm not gonna monkey with my regulator pressure in that situation. I have a second tank lent out right now. When I get it back I may consider a second regulator and keep it set at 40-60psi to seat lids and give the keg a good tight headspace if it has to wait to go in the fridge.
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Old 06-07-2012, 07:22 PM   #9
Fly_Rodder
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Quote:
Originally Posted by Yooper View Post
"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.

 
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Old 06-07-2012, 07:28 PM   #10
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Quote:
Originally Posted by Fly_Rodder View Post
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.
Nope, no more sludge than with force carbing. I use 2 ounces (by weight) of corn sugar and leave it at room temperature for a couple of weeks. It works great! I don't do it quite as often lately because I'm brewing "quicker" beers like IPAs and APAs that I'm drinking by day 20 or so. But for my oatmeal stout that takes longer to really come together, it's a great technique!


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