jeffb666
Active Member
So I need to force carb my beer tonight, unexpected guests showing up tomorrow. Whats the best method to force carb if I want to drink the beer in 24 hours?
So I need to force carb my beer tonight, unexpected guests showing up tomorrow. Whats the best method to force carb if I want to drink the beer in 24 hours?
Shake it for a half hour or so at serving pressure. You can't over carb it that way. When the gas stops flowing your done.
Its been 10 days since brewday, no bubbling on airlock, hyrdometer readings the same the past 2 days, seems to be done...
Its been 10 days since brewday, no bubbling on airlock, hyrdometer readings the same the past 2 days, seems to be done...
There is no good way, and I wouldn't serve it to guests because it's most likely still green. If you absolutely have to, then you can crank your co2 up to 30psi and roll the keg on the ground for 30 minutes. Leave the pressure at 30 for 24 hours, then release the pressure and turn it down to serving temps.
So I need to force carb my beer tonight, unexpected guests showing up tomorrow. Whats the best method to force carb if I want to drink the beer in 24 hours?
This and only this. Any method using someting over serving pressure and you risk over carbing. Once over carbed, it'll take forever to get it right again.Shake it for a half hour or so at serving pressure. You can't over carb it that way. When the gas stops flowing your done.
does it really make that much of a difference to the taste of the beer whether you force carb it or let it carb over several weeks? Assuming you don't overcarb it...
day_trippr said:With your assumption, the carbonation method doesn't matter. What matters is how mature the brew is, and given most folks don't have deep pipelines and are eager to get a brew on tap, the former will result in several week younger beer, with the resulting difference in character.
In short, time matters a lot more than carbonation method...
Cheers!
Aboslutely DO NOT DO THIS if your beer is cold. You will have serious overcarbed beer if you do.
If you are going to use the shake/roll method, it should be at serving pressure (AKA 10-12 PSI).
can someone clarify "green beers" for me? I'm assuming it means "beers that are not ready." When I keg my ESB next week, it will have sat in primary for 6 days and secondary for 3 weeks. How important is it for the beer to mature AFTER carbonated?
I'm new to kegging... when I used to bottle, I would never have more than 5-10 in the first two weeks after a brew was carbonated. I certainly noticed it got better over time, but didn't realize this would also apply to kegging...
can someone clarify "green beers" for me? I'm assuming it means "beers that are not ready." When I keg my ESB next week, it will have sat in primary for 6 days and secondary for 3 weeks. How important is it for the beer to mature AFTER carbonated?
I'm new to kegging... when I used to bottle, I would never have more than 5-10 in the first two weeks after a brew was carbonated. I certainly noticed it got better over time, but didn't realize this would also apply to kegging...
You could always do a shooter of prehopped malt extract and chase it with a shot of everclear. That way you wouldn't even have to wait for fermentation.
dude. that was funny..... when I get up off the floor Im gonna follow along this thread cause I am in the same boat wanting to drink my first keg of ipa
After 9 years this thread is probably not going to get much traffic...dude. that was funny..... when I get up off the floor Im gonna follow along this thread cause I am in the same boat wanting to drink my first keg of ipa
This thread should be destroyed. Most of the tips are flat out wrong.After 9 years this thread is probably not going to get much traffic...
As a general rule, we do not delete threads that have multiple posts, even if they contain some bad information.This thread should be destroyed. Most of the tips are flat out wrong.
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