Force Carbing... opinion wanted.

[mhermetz]

So I've forced Carbonated all 3 of my extract batches. I've read the Force Carb sticky and it seems most of you use the set it and forget method or Burst method. I use a little bit of both and find it works awesome.

...granted it was a bit of a trial and error for my first kegging experience but I still carb'd the beer correctly in under 3 days.

What I basically do is Cold crash my beer for 3 days to 35-36 degrees. From there I Keg the beer to my Corny and set the line pressure to 30 PSI.

I shake N' Roll the keg for 2 minutes, stop for 2 min and repeat twice. Once that's done I bleed off the excess pressure and set it to the ,"Set it and Forget it" PSI. Normally around 9-12 PSI. I leave it like that for 2-3 days and I have a perfectly carbed beer... (My last beer was perfectly carb'd over night actually).... no need to wait a week or two.

Anyone else do this or see any problems with doing this?

 

[IrregularPulse]

Don't see any problems. Especially it it worked! I finally tried the burst carb method last week and se t a flat keg to 30psi for 30 hours, It had enough carbonation to drink, but not fully carbed. Beer was not ready either so....

 

[WorryWort]

No issues whatsoever.

You could even skip the rolling if you want. I just bleed the air, hit it with 30 PSI over night, or about 24 hrs. I then take a taste, and see if I like the carb level, if not then I drop it to about 15 until I'm happy.

I really don't think there is a wrong way to force carb a beer.

 

[wildwest450]

I really don't think there is a wrong way to force carb a beer.

Trust me there is.
But +1 on the no shake carbing at cold temps, it will carb fast. Why is everyone in such a dang hurry to carb their beer? If you hurry chances are the best two pints will be the last two.

 

[Arkador]

Trust me there is.
But +1 on the no shake carbing at cold temps, it will carb fast. Why is everyone in such a dang hurry to carb their beer? If you hurry chances are the best two pints will be the last two.

I agree. if you want it carbed in a week, do 30psi for 36-48 hours, then bleed the excess and set it at serving pressure for the next 5+ days

Establish a pipeline, and you will be able to simply set it and forget it every time.

 

[headfullahops]

I agree. if you want it carbed in a week, do 30psi for 36-48 hours, then bleed the excess and set it at serving pressure for the next 5+ days

I concur. Except, I have been primarily priming with corn sugar up to now. I am having people over to my house kind of at the last minute. So I kegged a batch of Amber Ale at room temp, put it in the kegorator hooked to 30psi for around 44-48 hours. At that point it, was cold purged and dropped the pressure to 13psi, drew a pint and WOW! PERFECTION in exactly 2 days! Now it just needs a week or two to age for optimal flavor but, it tastes REALLY GOOD right now.