I force carb at 30 for 5 to 7 days. Unhook the keg till server and serve at 14
Veedo said:Holy shat, at what temp? Sounds like a surefire way to overcarb a beer if its cold.
I force carb at 30 for 5 to 7 days. Unhook the keg till server and serve at 14
Sounds correct and is in keeping with this carb chart.
http://www.kegerators.com/carbonation-table.php
Badbrew I mispoke. The 30 psi at room temp is about correct according to the carbing chart. How long it takes to get to serving pressure is anybody's guess. I get brew nearly ready in a week by first chilling to whatever my fridge gets it down to, set pressure at 25 psi for two days, turn off reg, bleed pressure in the keg, repressurize to 12 for a week and the beer gets to where it should be, two weeks later is even better.
I don't get squat in a week. I don't know how some of you do.
I got a Wit ready for a party in 4 days (plus 8 days in a primary). For the first day, I had it at 30+ psi in my cellar (about 55 degrees), followed by 30+ in a refrigerator for 24 hours. I then checked it, decided it wasn't carbonated enough (for a Wit), so did another 24 hours at 25-30, checked it again and reduced to a bit over serving pressure (about 15-17 psi). On the 5th day (night before the party), I bottled from the keg....tastes great.
Having said this, I would only do this for something that tastes good "young" and tolerates a bit of overshoot (if it had happened, which it didn't).
when you guys are carbing your cornys, how much headspace have you got in your keg?
Would having more headspace and turning the corny on its side to create more CO2 surface area to the beer carb it any faster?
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