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Old 12-24-2012, 07:21 AM   #11
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Originally Posted by Bobby_M View Post
I've noticed that the bigger beers tend to take longer. I don't have the science behind it though.
I know gas absorption in a liquid in general is affected by surface tension, viscosity, and density. My guess would be that the higher FG of bigger beers causes an increase in surface tension, viscosity, and density which slows the process down some.


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Old 12-24-2012, 08:21 AM   #12
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could be worse, this could be a boneyard thread.


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Old 12-24-2012, 08:08 PM   #13
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Originally Posted by JuanMoore View Post

I know gas absorption in a liquid in general is affected by surface tension, viscosity, and density. My guess would be that the higher FG of bigger beers causes an increase in surface tension, viscosity, and density which slows the process down some.
It's a pretty dense beer, so that would make sense.
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Old 12-26-2012, 06:03 PM   #14
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Stouts take 3 weeks at 40F to carb up for me. The lower the pressure, the longer it seems to take to hit the CO2 volumes you want. My stouts only see 8psi, so at 2 weeks they are definitely not ready. 2 weeks for beers that get 12psi+ seems to be enough though. YMMV.

In the future, you can put it on 2-4psi higher for the first week, then drop to your desired pressure for the next week. It should carb up faster that way. If you carb on the liquid side, make sure to switch to the gas side when you reduce the pressure or you'll wind up with beer in your gas lines.
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