Force carbing

Hello, I'm a bit behind on getting my pale ale kegged. I would like to have it ready to drink in the next day or two. What route should I take to make it drinkable but avoid overcarbing? Thanks.


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Although I haven't done it, I've heard that 2 days at 30 psi (at fridge temperatures) will get you pretty close to the desired carb level. Then drop the pressure down to "normal" (whatever that is for your style/preference).

 

If not already there, put it in the kegerator, set pressure to 30 psi and keep it there for about 36-48 hours. After that time, turn off the gas, vent the CO2 from the keg, lower the pressure to 10-12 psi and turn the gas back on.

 

Thanks. Just got it started.


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It is supposed to work better the cooler it is.