First time force carbing

[marqoid]

I am force carbing my first batch. It is a light pale ale that I wanted to be pretty sprtizy. I set my regulator to 20# and let it sit @53 degrees for two weeks. The beer pours a great head and has some foam (if I swirl it there are lots of tiny bubbles), but there are no bubbles in the beer itself.

I was disappointed, so I cranked my regulator to 55# and rolled the keg for ~5 minutes. I waited 24 hours. There was more foam, but still nothing in the beer.

At each test I have purged the keg and reduced the regulator to 5# for serving and am using 8' of 3/16" line.

What am I doing wrong?
What do I need to do to get this beer near champagne carbonation?

 

[Yooper]

Well, at 55 degrees, you'd need to have about 18-20 psi on the keg for at least two weeks to carb it up.

 

[marqoid]

Should it really take that long?
When I was using priming sugar to carbonate in the bottle they were always pretty good after ~2 weeks.
How much longer should I wait until I test again or should I be doing this differently altogether?

 

[meddin]

You could try the 'shaking method' to speed it up (shaking the keg with the gas on), but you can overshoot the desired carb pretty easily that way. Force carbing works better at cooler temps too.

Check out this thread:

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