1/2bbl Force Carbing Recommendations

[maager]

Hey All,
Brewed a ton of beer for a friend's wedding, 36 gallons of Kolsch and 18 gallons of a pale ale. Everything is going to be served from 1/2bbl sanke kegs, and I am working up the force carbing schedule to try and make sure everything is ready in time for the wedding.

Question is, I have never force carbed 1/2bbls before. As the schedule sits right now, each 1/2 barrel will have 7 days on C02 in a 32 degree fridge before the wedding. What do you all recommend for a force carbing schedule?

I was thinking:

5 days: 30psi
2 days: 12psi (serving)

No shaking, just boost carbing it. Aiming for about 2.2 volumes in each. Beer will be cold already from cold crashing when the keg enters the fridge.

What does everyone think? I know I can boost carb a 5 gallon corny for 2 days @ 30psi, and then a couple days at serving and everything is fine, but the volume here is throwing me off.

Any help is much appreciated!

 

[maager]

Just wanted to update this thread on how things turned out.

5 days @ 30psi is nowhere near enough. I ended up going with 7 days @ 30psi, and then rolling the kegs on the ground at the 12psi serving pressure (keg was cooled to 38 degrees). This force carbed the keg, but needed about 20-40 minutes of rolling per keg to achieve the correct carbonation.

Hopefully this helps someone in the future that is doing this.