Instructions on force carbing? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Instructions on force carbing?

Reply
 
Thread Tools
Old 09-06-2007, 05:05 PM   #1
Bjm1188
Recipes 
 
Aug 2007
Posts: 8


I've kegged two batches now, and have always used priming sugar to do it. Not a big fan of the sediment, so I'd like to move to force carbing. I've heard a lot of different methods for doing it (shaking, one day at 30psi then turned down, one week at serving pressure/temp). Does anyone have a good manual for doing this? I dont want to over or undercarbonate my next batch...

 
Reply With Quote
Old 09-06-2007, 05:07 PM   #2
rdwj
 
rdwj's Avatar
Recipes 
 
Jun 2006
Plainfield, IL
Posts: 4,577
Liked 35 Times on 25 Posts


I've give you the best mentod..

Step 1: Hook the keg up as if it were already carbed - at desired serving pressure and temp.

Step 2: Wait a week and serve
__________________
On Tap: Whatever I just brewed (got sick of updating it)

 
Reply With Quote
Old 09-06-2007, 05:10 PM   #3
Craig5_12
Recipes 
 
Jan 2007
Valley Springs, CA
Posts: 290

I started kegging not long ago and the way I carb depends on how long I want to wait to drink or if I want to drink not quite fully carbed beer. I'll put it at 30psi or so and shake the crap out of it for a little while (10 minutes maybe?) then I'll stick it in the fridge and turn down to about 15psi....from there I'll drink my normal pint or two a night and eventually get it carbed right....if it's over carbed it's easy to release some pressure and turn it down....and vice versa..
BTW...I don't think you should be getting sediment when using the sugar...it should carb the same as bottles. The sediment would come from unsettled yeast/trub mostly. If you can crash cool before racking to the keg, you'll eliminate a huge portion of this!

 
Reply With Quote
Old 09-06-2007, 05:13 PM   #4
Drunkensatyr
 
Drunkensatyr's Avatar
Recipes 
 
Apr 2007
Posts: 1,997
Liked 17 Times on 13 Posts


Quote:
Originally Posted by Craig5_12
BTW...I don't think you should be getting sediment when using the sugar...it should carb the same as bottles. The sediment would come from unsettled yeast/trub mostly. If you can crash cool before racking to the keg, you'll eliminate a huge portion of this!
The sediment is from the yeast reproducing and falling out. you can not create co2 with yeast without increasing sediment.

 
Reply With Quote
Old 09-06-2007, 05:32 PM   #5
TheJadedDog
AFK ATM
HBT_LIFETIMESUPPORTER.png
 
TheJadedDog's Avatar
Recipes 
 
Aug 2006
People's Republic of Cambridge
Posts: 3,316
Liked 16 Times on 13 Posts


I set my regulator to the appropriate psi for the temp and how much carbonation I want based on this chart: http://www.northernbrewer.com/instructions/co2.htm. Then I wait a week and serve.
__________________
And now we go AG!

On Tap: Nadda
Primary: Nadda
Planning: Extra Special Bitter

 
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
how much force carbing? ski36t Bottling/Kegging 4 03-30-2007 02:59 PM
Force Carbing? MilwaukeesBus Bottling/Kegging 9 03-14-2007 10:07 PM
Need help with force carbing Craig5_12 Bottling/Kegging 21 03-03-2007 04:36 PM


Forum Jump