Force carb question.

[ErickJ]

I watched a ton of video online that say to leave my keg on 30PSI for 24 hours then to purge the keg / turn the psi down to 9-15 psi? what should I aim for?

I'm making an apple cider. I made 6 gallons of it. I want it pretty carbed. My fridge is set at 40F.

So far, I turned it on it's side (co2 side down) and shook it for 30 minutes, it didn't do the trick @ 35PSI.

So, I read another thread saying to leave it at 30PSI for 24 hours. Leave it upright and not shaking it at all in the fridge. (currently in progress)

So, I'm trying method two, now for my question... What should I turn my serving PSI down to? I'm very new to this, I just want a guideline to help me chose a good psi.

 

[day_trippr]

Ciders support a wide range of carbonation levels, according to the BJCP. Anywhere from 1 to over 3.5 volumes of CO2.

Let's assume you want something in the 2.75 volume range - a bit fizzier than most American Ales but not as boisterous as some Hefes.

Plug your 40°F fridge setting into the y-Axis of our favorite carbonation table, scan across that row to ~ 2.75, and run up that column to find the correct pressure that will eventually result in your cider equalizing at 2.75 volumes. Looks like 15 psi will do the trick.

As for methodology, if you parked your keg of cider in your 40°F fridge with the CO2 set for 15 psi, in ~ two weeks it'll be very good, and in another handful of days it'll be perfect. If you want to "burst-carb" at higher pressure, typically 30 psi for the first 24 hours, then dropping to that 15 from then on, there's the up-side of a quicker path to "good" that might shave off a week or so, with the down-side risk of over-carbonation and acid bite. Choose wisely.

Next, if you want to dispense your cider without ending up with a glass full of foam, I advise you to install a 15 foot run of 3/16" ID beverage tubing between keg and faucet. Basically, 1 foot per PSI. If you want to know how I got to that, check out the only beverage line length calculator worth using. Comes with an education

Cheers!

 

[ErickJ]

Ciders support a wide range of carbonation levels, according to the BJCP. Anywhere from 1 to over 3.5 volumes of CO2.

Let's assume you want something in the 2.75 volume range - a bit fizzier than most American Ales but not as boisterous as some Hefes.

Plug your 40°F fridge setting into the y-Axis of our favorite carbonation table, scan across that row to ~ 2.75, and run up that column to find the correct pressure that will eventually result in your cider equalizing at 2.75 volumes. Looks like 15 psi will do the trick.

As for methodology, if you parked your keg of cider in your 40°F fridge with the CO2 set for 15 psi, in ~ two weeks it'll be very good, and in another handful of days it'll be perfect. If you want to "burst-carb" at higher pressure, typically 30 psi for the first 24 hours, then dropping to that 15 from then on, there's the up-side of a quicker path to "good" that might shave off a week or so, with the down-side risk of over-carbonation and acid bite. Choose wisely.

Next, if you want to dispense your cider without ending up with a glass full of foam, I advise you to install a 15 foot run of 3/16" ID beverage tubing between keg and faucet. Basically, 1 foot per PSI. If you want to know how I got to that, check out the only beverage line length calculator worth using. Comes with an education

Cheers!

Amazing advice solved all my questoins

 

[bigdaddybrew]

You shook for 30 min at 35 psi and no carbonation? Something is wrong with your regulator. I quick carb beer by rocking the keg gently 100 times at 30 psi then leave it overnight. It is close to 2.5 volumes but is better a few days at dispensing pressure of 13 psi.

 

[bosster01]

I also had a force carb question.

I kegged my first batch last night set it to 15 PSI and it has been sitting at about 38F since then.

My question is - will it be decently carbonated by next weekend for me to drink? Or should I put it up to 30 PSI for a day?

ALSO after you turn it down from 30 PSI do you have to bleed the CO2? Or does it just dissolve and normalize with time.

 

[whovous]

I am brand new to carbing, but it is my understanding that if you set the temp lower, say to 32F, it will carb a bit better and faster. You can revert to drinking temps when you get to where you want to be.

 

[doug293cz]

I am brand new to carbing, but it is my understanding that if you set the temp lower, say to 32F, it will carb a bit better and faster. You can revert to drinking temps when you get to where you want to be.

Beer will absorb more carbonation at lower temps for the same pressure (that's why you have to set the carb pressure based on your storage/serving temp.) I have my doubts about it carbing faster at lower temps. Most physical processes happen slower at lower temperatures, and I don't see any reason why CO2 absorption would be any different. I think faster carbing at lower temps is an "old wives tale."

Brew on

 

[FloppyKnockers]

I watched a ton of video online that say to leave my keg on 30PSI for 24 hours then to purge the keg / turn the psi down to 9-15 psi? what should I aim for?

I'm making an apple cider. I made 6 gallons of it. I want it pretty carbed. My fridge is set at 40F.

So far, I turned it on it's side (co2 side down) and shook it for 30 minutes, it didn't do the trick @ 35PSI.

So, I read another thread saying to leave it at 30PSI for 24 hours. Leave it upright and not shaking it at all in the fridge. (currently in progress)

So, I'm trying method two, now for my question... What should I turn my serving PSI down to? I'm very new to this, I just want a guideline to help me chose a good psi.

I'm going to guess (hope) you didn't have it connected to the gas during this. If you want to try this again may I recommend gas side up, 25 psi, rock with your foot for 2 minutes 30 seconds. As far as your current situation I'd say just set it (10 psi)and forget it (for about a week).