Last-minute force carb
Ok - new to kegging here, and trying to compensate for some oversights.
I had read some threads on force carbing, but it never occurred to me that the temps discussed were at fridge temps, not basement temp.
I found some charts today that show I am way super under-carbed.
Short version of the prob:
- Bringing our 5 gal corny keg of Honey Scottish to a wedding in 2 days.
- Set it at 22 PSI for ~36 hrs night before last, bumped it down to 13PSI last night.
Here's the rub: It's at basement temp(65-68ish), as I don't have a second refrigerator. After finding those charts it looks like I should have had it in the 25-30PSI range all along without it being chilled.
Thankfully, my dad's got a spare beer fridge in his basement that has some room in it, enough for my keg. So, with about 48-72 hours left....
how much PSI for how long, rock it or no, etc.
Lesson learned for future batches(I'll have a fridge, and do the 'set it and forget it' method), but any suggestions on compensating in the short term?
Get it chilled to 40ish degrees asap, one night at 35ish PSI, then back it down to 12-15ish for the final day?