Can 2 day force carb??.. and turn our predictable??

[beesy]

After doing first brew ever as extract in January with my buddy Pickles, depending on point of view, FINALLY, got kegging set up 2nite. Got 10 pin locks and 20lb CO2 tank. Is it possible to force carb in 2 days? Many have said they turned pressure up to like 25psi to do quickly, but have heard not always the case. I forced carbed at like 30psi for room temp beer (like 70 f) rolled a little, then put the CO2 back on to get back to 30psi and stuck in kegarater to chill (knowing CO2 more absorberd at lower temp). Want to know your experience in trying to accomplish such a feat....
:rockin::rockin:

 

[jds]

It can be done, but sample it daily to make sure you don't overcarb it. I just racked a cream ale to keg tonite for the 4th of July festivities. I force carb at about 65F and 30 PSI.

What I do is hit it with 45 PSI gas, just to make sure the keg lid is sealed, then dial back to 30 PSI, and shake the keg. I can hear the regulator flowing gas, so I know it's going into solution. I'll re-shake a few more times over the next day or so, then fill bottles for the 4th.

I really need to build a kegerator. Time to re-check Craigslist for a cheap fridge.

 

[Funkenjaeger]

You certainly can - pretty much all of my beers are force carbed within 2 days of going into the fridge - since I've only got room for 2 kegs, I try to minimize downtime.

One method (Biermuncher's maybe? can't remember) is to stick the warm keg in the fridge, hit it with 30PSI, and give it 36 hours before purging and dropping to serving pressure - I've done it this way once and it worked quite well, though you'll have to fine-tune the time and/or pressure to suit your fridge temperature for optimal results.

The other is the crank-and-shake method - stick the keg in the fridge, wait till it's cold, and then hit it with 30PSI and shake it for a certain length of time, then purge and drop to serving pressure. This method gets a bad rep partly because it's considered unreliable/inconsistent - but that's really not true after you've got some practice and gotten a routine down. But, it does shake up the sediment which is a downside.

 

[jfrizzell]

I not write thread title when drunking.

 

[Evan!]

I was taught by ohiobrewtus to force-carb at 35psi for 48 hours in the fridge. Then shut the gas off, offgas the keg 3 times with an hour in between each release, and you should be ready to drink.

 

[BierMuncher]

You certainly can - pretty much all of my beers are force carbed within 2 days of going into the fridge - since I've only got room for 2 kegs, I try to minimize downtime.

One method (Biermuncher's maybe?)

Yep.

If the beer is already chilled, I do 36 hours at 30PSI.

If the beer is warm going into the chiller, 48 hours at 30PSI.

 

[beesy]

Thanks for all the 411 guys. I think it is just time to take good advise, experiment, keep track of what i did, and adjust for the future. With 3 to experiement with (all some variation of American Wheat) do a little different for each and see what works best for my setup. Good brewin' over the 4th. Think i'm going to do 2 batches, an IPA and some sort of Dead Guy attempt or brown ale. :rockin::rockin:

 

[homebrewer_99]

What do you think I'll experience when I tap my kegs that have been on gas at 10psi for a month or more at 40F???

OK, I'm going to check right now...

 

[pickles]

let me know what ya brew beesy