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Old 06-28-2008, 02:44 AM   #11
wedge421's Avatar
Jan 2008
Harrisburg, PA
Posts: 958
Liked 12 Times on 11 Posts

I will usually set the keg in the fridge and open the pressure to around 12-15lbs (serving press.). After about a week you will have perfectly carb'd beer.

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Old 06-28-2008, 09:49 AM   #12
PeteOz77's Avatar
Dec 2007
Canberra, ACT Australia
Posts: 1,459
Liked 7 Times on 6 Posts

When I first started kegging, I was really big on force carbing.. because I was impatient. What I do now is bulk prime in bottling bucket (Because I make bigger batches than can fit into a keg) and then cap the keg and hit it with about 30PSI to seal the lid. I let the keg condition just as I would bottles (3 weeks or so) and then serve.

This method does a few things that i like:

Saves heaps of CO2
Raises the ABV by about .5%
Forces me to wait a while longer, so the beer gets better

The only drawbacks are:

Takes longer before you can drink (good thing..see above)
More sediment (gone in the first pint usually, always by the third pint)

This Isn't Nam Smokey, There Are Rules.

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