Carbonating

[HawgDaddy]

About to Corny Keg my first batch. If I'm understanding everything correctly, let me tell you my plans and get your feedback. First I'll keg. Chill to ~35* for 24 hrs or so. Connect CO2 and charge to 25* - 30* psi and agitate for a couple of minutes or so. Return to fridge. Leave for 48 hrs or so (testing 2-3 times during) Upon serving, bleed psi down and charge to serving pressure (approx. 3-6 psi?)

1. If storing after that, store charged at about 10 psi?

2. Bleed and recharge to serving psi each time?

3. Do I leave CO2 bottle connected while initially at 25 - 30 psi initially? And at 10 psi during storage? As opposed to charging and removing lines?

 

[Shakybones]

First, I purge the keg with CO2 by pressurizing it and then bleeding the pressure release valve. I do this once, then repressurize, wait a few minutes and bleed it again. This removes the oxygen from the keg.

Then, if I want to burst carb, I'll charge it to 30psi. Agitate for a few minutes (usually until I get bored of doing so).

Then I will chill it at 30psi overnight (24 hrs., max), and bleed the pressure down to 20psi. I store it there for another day or so before bleeding it down to 12-14psi.

I let it stand another day and check the pressure, if it has gone back above 14psi, then I know it's a bit overcarbed, but usually it's fine. I generally pour on the third or fourth day after kegging, but it's always better after a week has passed.

I pour at 12-14psi. I use ~5-6 ft of line and a plastic epoxy mixer insert in the dip tube to always get a great pour.

I leave the lines connected at all times, except when agitating, when I will recharge it after each round of shaking.

YMMV.

 

[Yoss]

This is from the sticky at the top of the forum.

https://www.homebrewtalk.com/f35/keg-force-carbing-methods-illustrated-73328/

I prefer the "set and forget" method, its easy and you never have to change your regulator pressure or worry about over carbed beer. Throw the keg in the fridge and hook up the CO2 at the pressure from the table, don't disconnect it until you've drank it all. It does take 2 weeks or more to carb, but the aging is probably going to make the beer better anyway.

 

[Doed]

I use this method:

1 - rack beer to keg
2 - pressurize keg (I have my pressure set to ~12 pounds)
3 - bleed the keg
4 - pressurize again and bleed a second time (these two pressurize and bleed steps are to remove any oxygen that may be in there)
5 - pressurize and let it sit in the keezer for approximately 2 weeks. My keezer temp is set to 38°

 

[JuanMoore]

Just like the last two posters, I prefer the set and forget method. IMO if you want to rush it, either set it to the higher pressure for 36-48 hrs and then reduce, or set it to serving pressure and shake it for a while. Shaking it at a higher pressure and then leaving it at an increased pressure for 48 hrs is a sure recipe for overcarbed beer and a foamy mess.

And once carbed you need to set the serving pressure to match the carbonation level and leave it there. If you set it at only 3-6 psi, CO2 will come out of solution and form pockets of gas in the lines, which will cause foamy pours. Use a chart like this one to determine your serving pressure-http://www.kegerators.com/carbonation-table.php

 

[BigFloyd]

Another vote for the 2-week set/forget at 10-12psi. I've also seen an improvement in flavor during that period (and the following couple of weeks).

I tried the shaking method once and will not do it again. That batch stayed cloudy to the very end.

 

[Shakybones]

Shaking it at a higher pressure and then leaving it at an increased pressure for 48 hrs is a sure recipe for overcarbed beer and a foamy mess.

I haven't had a foamy mess yet. I guess ymmv.

 

[JuanMoore]

I haven't had a foamy mess yet. I guess ymmv.

I was referring to the OP's plan to chill to 35F, then shake at 30 psi, and then leave at 30 psi for 48 hours. When I said "increased", I meant higher than the pressure that corresponds to the desired carb level. Shaking at 30 psi and at room temp/fermentation temp like you mentioned doing isn't really doing it at an increased pressure, since the equilibrium pressure for common carb levels at that temp is ~30psi. Doing the same thing at 35F is a completely different scenario, and will almost always result in overcarbed beer.

 

[Shakybones]

I was referring to the OP's plan to chill to 35F, then shake at 30 psi, and then leave at 30 psi for 48 hours. When I said "increased", I meant higher than the pressure that corresponds to the desired carb level. Shaking at 30 psi and at room temp/fermentation temp like you mentioned doing isn't really doing it at an increased pressure, since the equilibrium pressure for common carb levels at that temp is ~30psi. Doing the same thing at 35F is a completely different scenario, and will almost always result in overcarbed beer.

Ahh. I'm with you now.