Carbonation Time?

[ultravista]

I kegged an IPA last Sunday (09/17) and the beer has been under 12 PSI since at approximately 40F. The beer is very under carbonated at this point.

Is there a chart, or some other means, to determine how long it will take to carbonate at a certain PSI?

 

[day_trippr]

The thread you want is right here:
https://www.homebrewtalk.com/showthread.php?t=73328

Look at the chart, and you'll find it takes roughly 2.5 weeks for 5 gallons in a corny keg to reach carbonation equilibrium...which is exactly what I have observed for years...

Cheers!

 

[billl]

Or you can crank it up to 30 psi and be carbed overnight if you are in a hurry

 

[jddevinn]

The thread you want is right here:
https://www.homebrewtalk.com/showthread.php?t=73328

Look at the chart, and you'll find it takes roughly 2.5 weeks for 5 gallons in a corny keg to reach carbonation equilibrium...which is exactly what I have observed for years...

Cheers!

Carbonation time is dependent on both pressure, temperature and exposed surface area. using the correct pressure and temperature opens up the following methods not listed in this chart:

Using the correct pressure, correct temperature and a carbonation stone. This is done commercially in brite tanks. Carbonation can be complete in hours.

Using the correct pressure and temperature and exposing surface area by physically shaking the keg. You can usually carb in a day with moderate shaking.

Experience says that just waiting 2-3 weeks is the amount of time needed to age the beer out anyway.

 

[55x11]

Or you can crank it up to 30 psi and be carbed overnight if you are in a hurry

it won't be carbed overnight but 30psi for 24 hrs and then 10-12 psi, or whatever equilibrium/serving pressure you are aiming for, for another 2-3 days will get you pretty close.

 

[billl]

it won't be carbed overnight but 30psi for 24 hrs and then 10-12 psi, or whatever equilibrium/serving pressure you are aiming for, for another 2-3 days will get you pretty close.

In my experience, the beer will be carbed in a day at 32 degrees and 30psi. Perfectly balanced? No. The chances of nailing a carb level dead on that way are pretty low. You will have bubbly beer though.

You are right though. The only way to reach true equilibrium is to let the beer sit at that pressure for a period of time.