Set It and Hurry Up!

[BillyVegas]

So, I was going for set it and forget it force carbing on my 3 kegs.

Temp = 40degF average
Oatmeal Stout @ 9PSI
Newcastle Clone @ 9PSI
Pumpkin Ale @ 12PSI

I figure 2-3 weeks for good, solid carb on all three from what I read.

I'm modifying this practice with a daily 5+ minute shake with the gas line disconnected to facilitate more rapid absorption.

Just thinking, anyone ever try this? Any harm? I can't think of any... Just trying to get drinkable brews by Sunday... seems like a best bet.

 

[shortyjacobs]

Dunno if you'll make it by sunday, but no, shaking certainly won't hurt anything. At your "set it" pressure, you run no risk of overcarbing, even WITH shaking.

 

[BillyVegas]

I failed to mention it's been carbing since Saturday... so it'll have a week+. With thta, the chest freezer seems to be dropping to 35 more than 40... so.. perhaps it'll get just enough to make it.

Shake on!

 

[Rushis]

Shaking will stir up yeast and any other sediment, in which case the kegs will still need to sit a day or two to clear.

 

[BillyVegas]

I figure I'll give it some shakes until Thursday, then let it sit still @ 40F.

See how it goes...

 

[BillyVegas]

Out of sheer anxiousness... I cranked all of them up to 30psi and gave them a 5-10 minute shake to get a boost.

Now the sit at their original carbing temps.

See how that goes...

 

[Chester]

I set the pressure a couple pounds high with beer at temp, shake 15 minutes or so, reduce pressure to serving and let sit for 2-3 days. The last rest is key IMHO, without it = foam + flat beer. I'm drinking a pilsner that I pulled out of the lager fridge on saturday and its perfectly carbed.

 

[BillyVegas]

I figure Ill be serving between 8-10psi I'd think..
And now, I have the 3 kegs sitting about 2-3 PSI above their ideal, which is near serving pressure.
That combined with another good 10 minute shake @ about 20psi tomorrow... I think I should be good after letting it rest until the weekend.