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Good observation.... I was aware of this and that is why I posed this question... The fastest way is going to involve low T, high P, high surface area but this will require some level of monitoring and risk of overcarbonation (did this once and it sucked). I'm just guessing that between a...

Care to provide a source on this.

Higher kinetic energy is going to push an unbalanced system towards a balanced system more quickly. Think entropy..........

It looks like about two days based on testing. While the CO2 comes out of solution faster, the net result will push towards equilibrium more quickly. Just like in a chemical reaction......

Increased temperature (increased kinetic energy) is going to cause the carbonation to go more quickly for a similar reason that it would increase the rate of a chemical reaction. Of course you would have to standardize your volumetric chart to your desired serving temperature per molar solute...

I would, but I just got a 3-pack for Christmas. If there's an extra one or two for pickup here in Milwaukee I might be convinced...

Shaking the keg seems to carry way too much risk of overcarbonation. In fact I just started force carbing two kegs last night at room temp and they I am pretty sure they will be perfect by tomorrow.

To clarify what I mean, the increased kinetic energy at a higher temperature should result in faster carbonation. Adjusting the pressure up to counter the decreased solubility of CO2 should alow one to reach a desired level of carbonation much faster. A quick google search suggests that a good...

I actually looked into this a while back and it seemed as if nitrous had a similar enough solubility that I would imagine it would make a fine beer gas.... now if I could only find a source for food grade nitrous tanks....:)

I am thinking that force carbing at a higher temperature with pressure adjusted upwards to match the final Volumes of CO2 desired should be much quicker according to some law of chemistry I have long since forgotten. Are there any disadvantages to this?

I recently acquired an old Perlick draft tower with faucet. Upon disassembly of the faucet I am finding it to be excessively dirty. What are my chances of successfully adequately cleaning this, and how should I go about this. Right now the stainless components are in an ammonia bath. I...

I think you mean sugars? Lager yeast breaks down the trisaccharides maltotriose and raffinose which ale yeast will not, which I think (though I have no good source) comprise something like 5% of the total wort carb content. I'm thinking that the effect on the final flavor will be minor...

I had a 1554 clone from Austin Brew Supply that had sat around a little too long and the yeast had completely died off. I brewed the recipe using a Nottingham starter to get it going, an ale yeast instead of lager as the recipe recommends. It went fine (even though my apartment is a little...

I too was able to score a 6er. Got a few left from least year as well... The cask aged DL tasted a little thin to me and the table next to us agreed, but I have a feeling that this could have had something to do with the cask ages Behemoth BW we had right before.

I work about 2 miles away. The shock wave sounded crazy, you could feel our building move. I talked to a friend that worked at Falk and he said it blew out windows and knocked him to the ground.

If you are going to be in Milwaukee on a Saturday you can hit the Sprecher and Lakefront tours back to back. Sprecher requires a reservation, Lakefront is first come first serve.... Last few times I have been to Lakefront. the tours have been sold out before 2. I would recomend making a 3pm...

1.7*3.5%=5.95% Assuming a number of factors remain equal. I too am going to try a ginger brew in a few days. Should be interesting.

they do have one of the funnest tours I have been on.

This is just, well.............either very disgusting or somewhat kinky if you are into that. http://www.thestranger.com/seattle/Content?oid=23562

Heating can greatly improve the characteristics of steels, depending on cooling rate and subsequent microstructures formed. Glass (soda lime) has an entirely different microstructure can you back this up with some personal experience (n=1) or a source? Intuitively it seems that because...