Simon Morris said:With co2 forced carbonations do i still need to add the priming sugar?
What are the basic steps to complete this process? Thanks for your help.
Simon Morris said:do you leave the co2 conected at 30psi or just get the pressure up to 30?
ORRELSE said:NO! With a forced carb you do not need to add priming sugar.
Methods vary, depending on how fast you want to drink your prize. I prefer this method:
1. Chill keg.
2. Crank up CO2 to 30 psi and let the keg sit for 2 days.
You can also just set the pressure at 10 psi or so and let it sit for a week. That usually gives it enought time to absorb the CO2. I find this method is a little bit more "miss" than "hit" though.
bikebryan said:Using the method you dislike - carbonating/serving at the desired pressure - will ALWAYS be hit and NEVER miss. The tables don't lie. If the carbonation level isn't what you want, you misjudged how much carbonation you wanted in the first place!
AlaskaAl(e) said:Anyone ever use one of those "carbonating stones"? Does that go more toward the crank and go method or the slow and low technique?
ORRELSE said:What I meant was, using that method I'm never sure how long its going to take. With the 30 psi for 2 days method, I know I'll have carbonated beer, and its gonna be real close to what I want. The other method has me waiting a week or more and sometimes it isn't ready when I need it to be.
Correct me if I'm wrong--but you are talking "balancing", which is a whole different ball of wax and isn't what I was suggesting to do in my post. It was a general how to carbonate question.
Janx said:You can set the pressure at 12 PSI or whatever the tables say *and* shake if you want to speed things up a bit. It'll help the CO2 absorb more quickly without the guesswork of the 30 PSI method.