Q!uestion abour force carbing - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Q!uestion abour force carbing
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 03-13-2008, 01:43 AM   #1
newell456
Recipes 
 
Aug 2007
East Lansing, Mi
Posts: 187
Liked 4 Times on 3 Posts



I just set up my kegerator. If I added 40 psi and shook the hell out of my keg, how long do you guess it takes the foam to go down so I don't get liquid/foam when I open the pressure relief valve? I know, I know- I should have waited but I gots to have my beer!



 
Reply With Quote
Old 03-13-2008, 01:49 AM   #2
eschatz
 
eschatz's Avatar
Recipes 
 
Dec 2007
Terre Haute, IN
Posts: 3,426
Liked 35 Times on 19 Posts


Yeah, go away and forget about it for 30 minutes or so. it should be fine. i usually force at 30 psi. it'll take about 2 days at that psi go get up to pressure. shake, then come home from work tomorrow, shake, before going to bed shake, and when you get home from work on the day after that you'll be carbed up. then drop to about 10 psi and CONSUME! i always drink to early too! haha just have some patience : )


__________________
play the bass, brew the beer

What's tappening? :D

 
Reply With Quote
Old 03-13-2008, 01:50 AM   #3
ohiobrewtus
 
ohiobrewtus's Avatar
Recipes 
 
Nov 2006
Ohio
Posts: 7,746
Liked 62 Times on 54 Posts


Quote:
Originally Posted by newell456
I just set up my kegerator. If I added 40 psi and shook the hell out of my keg, how long do you guess it takes the foam to go down so I don't get liquid/foam when I open the pressure relief valve? I know, I know- I should have waited but I gots to have my beer!
I've never carbed a keg in this manner, but I've read posts by other people saying that thhey can get a keg carbed enough to drink after about 20-30 minutes of shaking on high pressure.

I force carb at 35 psi for 48 hours, then purge and set to serving pressure. I usually pull a few pints after 48 hours, but the beer is at it's best once it's had another 2-3 days to equalize at serving pressure.
__________________
Quote:
Originally Posted by the_bird
Well, if you *love* it.... again, note that my A.S.S. has five pounds.

 
Reply With Quote
Old 03-13-2008, 02:35 AM   #4
malkore
 
malkore's Avatar
Recipes 
 
Jun 2007
Nebraska
Posts: 6,922
Liked 37 Times on 35 Posts


don't forget, you can always force carb at a slower rate, with no shaking. set it at serving psi, and forget about it for 7-12 days.

I do this because it helps add a little more aging to the beer, and all the yeast settles to the bottom, so the first pint removes the yeast, and its usually under-carbed since the dip tube and tap line won't really carb properly (only matter if the picnic tap's already attached when you start carbing).

One thing I've learned is that kegging makes it easier to 'rush' to drinking stage, so I think quite a few people would benefit from a little aging to get rid of the green-ness.
__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

 
Reply With Quote
Old 03-13-2008, 03:54 AM   #5
newell456
Recipes 
 
Aug 2007
East Lansing, Mi
Posts: 187
Liked 4 Times on 3 Posts


Quote:
Originally Posted by eschatz
Yeah, go away and forget about it for 30 minutes or so. it should be fine. i usually force at 30 psi. it'll take about 2 days at that psi go get up to pressure. shake, then come home from work tomorrow, shake, before going to bed shake, and when you get home from work on the day after that you'll be carbed up. then drop to about 10 psi and CONSUME! i always drink to early too! haha just have some patience : )
30 minutes was a charm. I tried the relief valve once before I posted my question and learned to always open the pressure relief valve by covering it with a hand towel! It's just about right, but it might improve with a tiny bit more carbonation.

 
Reply With Quote
Old 03-13-2008, 06:12 PM   #6
TexLaw
Here's Lookin' Atcha!
HBT_LIFETIMESUPPORTER.png
 
TexLaw's Avatar
Recipes 
 
Sep 2007
Houston, Texas
Posts: 3,671
Liked 27 Times on 26 Posts


Just set it at serving pressure, shake the bejeebers out of it for five minutes and leave it along for a couple or few days. If you had it serving temperature or below, it should be ready without any additional shaking, adjusting, purging, equalizing, or other futzing around.


TL
__________________
Beer is good for anything from hot dogs to heartache.

Drinking Frog Brewery, est. 1993

 
Reply With Quote
Old 03-13-2008, 07:31 PM   #7
abracadabra
 
abracadabra's Avatar
Recipes 
 
Dec 2006
Newnan, Georgia
Posts: 1,923
Liked 8 Times on 8 Posts


Quote:
Originally Posted by newell456
30 minutes was a charm. I tried the relief valve once before I posted my question and learned to always open the pressure relief valve by covering it with a hand towel! It's just about right, but it might improve with a tiny bit more carbonation.
Beer needs about 5 weeks to age at fermentation temp. (2 in the secondary and 3 more post secondary). I think few days to few weeks of cold conditioning also helps.

Carbonated green beer is still green beer. Don't be suprised if the very last glass you pull is the best tasting especially if you drink it to early.
__________________
Do what you like!
Brew what you like!


 
Reply With Quote
Old 03-13-2008, 08:00 PM   #8
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
 
BierMuncher's Avatar
Recipes 
 
Jan 2007
St. Louis, MO
Posts: 12,375
Liked 775 Times on 432 Posts


Quote:
Originally Posted by abracadabra
...Don't be suprised if the very last glass you pull is the best tasting especially if you drink it to early.
Amen.

I know when I'm about to float a keg when the beer clarity is like glass and the taste is like nirvana.

My smaller beers are good a lot earlier (2-3 weeks), but the medium/high Pale Ales...definitley do well with and extra 2-3 weeks.

For me...35PSI for 36-48 hours...no shakey.

 
Reply With Quote
Old 03-13-2008, 08:12 PM   #9
Cookiebaggs
Recipes 
 
Mar 2007
Oak Creek, WI
Posts: 538
Liked 6 Times on 3 Posts


Quote:
Originally Posted by BierMuncher
I know when I'm about to float a keg when the beer clarity is like glass and the taste is like nirvana.

Tastes like teen spirit?

 
Reply With Quote
Old 03-14-2008, 12:41 AM   #10
newell456
Recipes 
 
Aug 2007
East Lansing, Mi
Posts: 187
Liked 4 Times on 3 Posts


Quote:
Originally Posted by abracadabra
Beer needs about 5 weeks to age at fermentation temp. (2 in the secondary and 3 more post secondary). I think few days to few weeks of cold conditioning also helps.

Carbonated green beer is still green beer. Don't be suprised if the very last glass you pull is the best tasting especially if you drink it to early.
It wasn't too young by any means. I rushed the carbing- not the aging, and it turned out just fine.



 
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