Force Carbing Taste

[mhdfj2]

I just got my kegerator setup and was wondering what the taste differences are between force carbing. Is it better to set it at 10-12 psi and serve in ten days, or is the taste pretty much the same to set it at 35psi and wait 36 hours? Also with setting it at 35 psi should I shake the keg or just let it sit in the fridge? The beer is a Fat Tire clone and it was in the fermenter for ten days and has been in the secondary for three weeks. Thanks for all the help.

 

[McSwiggin']

I don't think you will see much difference between the two options, other than the fact that the beer gets to condition a while longer with it set a 12lbs.

 

[homebrewer_99]

If you just kegged it it is still a young brew.

If you can let it sit longer (patience) you'll be glad you did.

 

[Dr_Deathweed]

I have done it both ways- keg, turn the pressure up to 30, shake and put it on tap to server when it is done cooling (36hrs or so) and let it sit in the kegerator for 10-14 days at 12 psi.

Advantages of rapid carbing is you dont have an empty tap for 2 weeks, disadvantages include not getting those two weeks to cold condition your beer and let it clarify a bit. It is really up to you, but I agree, with the post above, if you just kegged, it is still a young beer.

 

[scox80]

is there too low of a temperature (besides freezing) for the 10 day method?

 

[BierMuncher]

is there too low of a temperature (besides freezing) for the 10 day method?

Nope.

For the OP, there won’t be a taste difference in carbing methods, aside from the length of time.

You don’t want to shake at the 35PSI and then leave for 36 hours.

Really, there are (in my mind) three basic approaches”

Set it at 12 PSI and check back in 10-14 days.
Set it at 35 PSI and check back in 36-48 hours (my preferred method)
Set it at 35 PSI and shake the crap out of it for 10 minutes, place in kegerator and check back in 2-3 hours.

Since I work so hard to get my beers to clear by crash cooling, shaking that sh!t out of the keg isn’t worth it. Plus, different beers will carbonate at different rates and it’s easy to over shake.

 

[MTpilot]

At the brewpub, when we carbonate quickly (2-3 days), I've noticed an increased bitterness that lasts almost a week. Our brewer told me it's carbonic acid, that is more noticeable with a faster carbonation and that it mellows out fairly fast. If we have the time, we ideally carbonate over the period of a week or two. Partially in the fermenters, then finish it off in the bright tank through the stone.

Lately for my homebrew, I've been storing them in my basement on co2 at whatever pressure is required for whatever the room temp keg is sitting at. When a keg blows in my sanyo, I'll replace it with a warm, carbonated one. Let it sit overnight to cool. Then bleed the pressure and adjust to serving. It's worked well so far and I don't have to have an empty tap while I wait for the beer to carbonate.

 

[Dr_Deathweed]

Set it at 35 PSI and shake the crap out of it for 10 minutes, place in kegerator and check back in 2-3 hours.

Sorry about the confusion with my post, this is what I meant to state. The 36 hours was in reference to it being cool and ready to tap.

I agree with BierMuncher on not shaking it after everything has settled out. On beers that I know will go on tap and be fast drinkers I will carbonate when I keg, that way whenever there is an open tap, I will put that keg in the kegerator, wait 36 hours or so until it has cooled completely, bleed off the pressure, and hook it back up at 12 psi. This way any time between kegging/carbonating and being on tap it can clear up.

 

[mhdfj2]

BierMuncher,

So after I set it to 35 psi and shake the crap out of it for 10 minutes I should then drop it down to 12 psi and let it set for two or three hours then check back? Or shake it and leave it at 35 psi for a day or so? Also does the beer need to be cold when I set it to 35 psi and shake it, or is it alright to be room temp? I'm sure these are n00b questions but this will be my first batch kegged and I don't wanna mess anything up. Thanks for all the help guys.

 

[BierMuncher]

BierMuncher,

So after I set it to 35 psi and shake the crap out of it for 10 minutes I should then drop it down to 12 psi and let it set for two or three hours then check back? Or shake it and leave it at 35 psi for a day or so? Also does the beer need to be cold when I set it to 35 psi and shake it, or is it alright to be room temp? I'm sure these are n00b questions but this will be my first batch kegged and I don't wanna mess anything up. Thanks for all the help guys.

No problem.

If you're going to shake:

Chill the keg overnight first (say...tonight for instance...)
Tomorrow morning, hook up the gas and set at 35.
Lay the keg across your lap, keeping the gas post to the top side.
Shake the keg left-right for about 30 seconds...you'll here gas bubbling into the keg.
When the bubbling subsides, repeat another 30 second shake....
Do this about 6-7 times.

Place the keg back in the chiller and leave the gas on about 30 PSI.

When you get home from work, drop the PSI, release the excess pressure from the keg and taste test.

At this point I wouldn't repeat any shaking if it is still a bit flat. Keep it at 35 PSI and check it (literally) every two hours.

 

[xamers]

BierMuncher,

So after I set it to 35 psi and shake the crap out of it for 10 minutes I should then drop it down to 12 psi and let it set for two or three hours then check back? Or shake it and leave it at 35 psi for a day or so? Also does the beer need to be cold when I set it to 35 psi and shake it, or is it alright to be room temp? I'm sure these are n00b questions but this will be my first batch kegged and I don't wanna mess anything up. Thanks for all the help guys.

They might be Noob questions but they are good ones. Everyone seems to have their own method. I used to cool and shake when I used to secondary in carboys. I no longer secondary in carboys, instead do it in a keg. So, the great majority of lower gravity beers will sit for a couple weeks in the keg for a secondary - thus easy to add CO2 while waiting.

 

[mhdfj2]

Once again thanks for all the help guys, I'm sure answering all these questions gets annoying at times but us n00bs really appreciate the help.

 

[Boerderij_Kabouter]

And now for something completely different....

I think the high pressure and shaking technique yields a more inconsistent carb level and I can't explain why but my beers have never responded well to the rough treatment.

Use this chart.

Set the temp and pressure for the desired volumes of CO2 and forget you have beer for two weeks. The beer will be superior IMHO. Also, why rush a project you have invested a month or more in, just so you can drink an inferior product one week early? I just don't understand the rush. RDWHAHB

 

[Bobby_M]

I totally agree with the rushing comment. Even if I'm about to have a party and 3 kegs kick at the same time, I will not tap a beer that's been in the keg for a week. Think about it. All that time and energy invested and you're going to proudly serve some green beer. Way to promote the hobby eh?

I don't have a really consistent method because I don't always cold crash my secondary. On my last beer, I racked from primary into the keg after 16 days and put 35psi on the keg (then disconnected it). It's sitting at room temp so I know it's not going to carb much at all, but I like giving it a small head start. It kind of plays into a thread from a while back as to exactly how much pressure you'd have to apply to the headspace of a room temp keg to get it to 2 volumes without leaving the gas connected. It's an interesting idea and probably a good project for a physics major.

 

[cheezydemon]

If a brew conditions in secondary for 2 months, and is then quick carbed, it is not young, right?

 

[Bobby_M]

No, it's not young in the traditional sense but I'd argue that most keggers only secondary for as long as it takes to clear. They're more likely to rack to keg for further aging to free up a carboy. I'm just guessing.

I'd also say though that there's a certain character the beer takes on right after introducing all that CO2 (carbonic acid). It doesn't taste good at all. I guess what I mean is that I'd rather have a beer that's been carbed 2 weeks ago than 2 days ago, even if the volumes and "age" are exactly the same.

 

[BierMuncher]

...All that time and energy invested and you're going to proudly serve some green beer. Way to promote the hobby eh?
...

I've no shortage of repeat customers at my taps.

Some call it green, some call it fresh.

I've visited two successful micros in the last few months and 3 weeks from grain to bottle/keg/shelf is the norm for most of their beers.

This of course is for a normal house beer of low-medium gravity and low-medium IBU's.

My RYE IPA on wood cubes and my RIS????Those will mellow for months...

Bobby...we'll always continue to have a friendly debate on the universal question:

"Can you brew a good (no...great) serveable beer inside of three weeks?"

 

[Bobby_M]

I don't have any problem debating anything. In fact, if we all agreed on everything I'd go away and join a politics forum.

There are always exceptions but I don't think I've made a single beer that hasn't tasted better 2 weeks AFTER I've started drinking it. I've got some in the kegger right now that are like 4 months old, some that I took out for a month and put back in, etc and they're all better now than when I started drinking them.

Didn't you mention that brewpub pitches like a billion times the recommended yeast and then filters?

 

[cheezydemon]

Thanks Bobby, and to Bier Muncher:

The question is not can you do it, but rather: Would That Beer Have Been Significantly Better After 2 More Weeks?!?

Most of us aren't in the 500 gallon a year range that you are, so we want each batch to be the best it can be.

 

[TexLaw]

The biggest difference I've seen between shaking a keg at high pressure and just leaving it on the gas is all the friggin' hassle that goes along with shaking, overcarbonating, bleeding, dealing with foam, etc.

Sometimes, I will shake the keg when hooked up at serving/storing pressure, but not at more than that. In a few days, great pour. If I don't shake, I get my great pour in a week. No bleeding, no checking, no futzing around with anything.


TL

 

[BierMuncher]

I don't have any problem debating anything. In fact, if we all agreed on everything I'd go away and join a politics forum.

There are always exceptions but I don't think I've made a single beer that hasn't tasted better 2 weeks AFTER I've started drinking it. I've got some in the kegger right now that are like 4 months old, some that I took out for a month and put back in, etc and they're all better now than when I started drinking them.

Didn't you mention that brewpub pitches like a billion times the recommended yeast and then filters?

Here's the brewery I was at yesterday, getting a corny filled with their RyePA they brewed for a festival in May.

They don't filter, but they do pitch about five gallons of yeast slurry.

 

[McSwiggin']

I think you should each brew you're favorite beer. Force carb, condition, age etc... however you want. Each of you send me a 5 gallon corny full, and I'll end this debate once and for all!

 

[Boerderij_Kabouter]

Most of us aren't in the 500 gallon a year range that you are, so we want each batch to be the best it can be.

Set and forget, perfect results every time, no worries or concern.