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Old 01-13-2009, 02:18 AM   #1
thedailyaustin
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So I got a corny kegging setup for Christmas and I've read 2 different way to carb.

1) 20-25 psi and shake the hell out of it and let it go. No priming sugar.

2) 1/3 cup of sugar with 5 psi for a week.

Anyone got any preferences or advice on which I should do?

 
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Old 01-13-2009, 03:06 AM   #2
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3) 10-15 psi for a week, don't shake it.

That's how I do it.
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Old 01-13-2009, 03:08 AM   #3
thedailyaustin
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So I got a corny kegging setup for Christmas and I've read 2 different way to carb.

1) 20-25 psi and shake the hell out of it and let it go. No priming sugar.

2) 1/3 cup of sugar with 5 psi for a week.

Anyone got any preferences or advice on which I should do?

 
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Old 01-13-2009, 03:12 AM   #4
wildwest450
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30psi for 2 days.
10-12psi until done, should only take 4 to 5 days total.
I don't ever shake. (my beer that is)

 
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Old 01-13-2009, 03:16 AM   #5
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I force carb and save the priming sugar for bottling. But that's just me.

 
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Old 01-13-2009, 03:20 AM   #6
truckmann
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Same here. Plus less yeasties in the bottom of the keg when force carbing.

Note: You don't really need to shake it will absorb the CO2 in a couple of days without shaking. Although a little shaking does speed up the process.

 
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Old 01-13-2009, 03:23 AM   #7
Jps7117
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I have a Keezer, and I just carb at 12-14psi, no primer, and stick it in the cooler
@ 42 degrees. Keep the gas hooked up for at least a couple weeks.

If no cooler find a Carb chart and adjust the psi to your storage temp. (no primer)

 
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Old 01-13-2009, 03:31 AM   #8
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I just recently kegged my first batch as well. I went with the set it and forget method. I set the regulator around 12psi for 10 days and it seemed to have worked perfectly. I believe there is a post floating around that shows the appropriate psi setting for different temperatures. Kegging is so much better then bottling!
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Old 01-13-2009, 09:41 AM   #9
MoRoToRiUm
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Quote:
Originally Posted by wildwest450 View Post
30psi for 2 days.
10-12psi until done, should only take 4 to 5 days total.
I don't ever shake. (my beer that is)
+1 Although, depending on my mood after work, I will shake it a bit after the first day (don't forget to bleed the pressure when you drop the PSI back down to serving pressure).
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Old 01-13-2009, 01:06 PM   #10
Yooper
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I'm not a shaker either, but then I'm a 135 pound weakling and can barely carry the keg to the kegertor, let alone shake it!

I do one of two things- set it at 30 psi for two days, then purge and set at 12 psi and drink in 4 days or so, or set it at 12 psi right away and drink it 10 days later.

I think shaking does work for fast carbing, but you'll have all the sediment stirred up and maybe have some foamy beer until it equalizes. I like just setting it and forgetting it- that works great.

Please don't double post! We see the threads.
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