Force carbing through the out port?

[ol' rummie]

Has anyone force carbed a keg through the out port of a cornie? Just wondering, it seems that the co2 would have better contact with the beer. Just a random thought.

 

[bighandsray]

as a kegging noob I unknowingly just tried this experiment. But my regulator is screwed so I do not have any answers. But it occurred to me also, (when i figured I had my ins and outs mixed up) that it might be better to have the Co2 coming up thru the liquid. Maybe one of the gas law experts will chime in later.

 

[homebeerbrewer]

I would think it would be hard to connect the gas line to the liquid port. I've not done it, so I don't know, but it does make sense that pushing CO2 through the beer would give it more surface area to carbonate.

 

[IrregularPulse]

The connectors are not the same and when placed on the wrong side can be a HUGE PITA to remove. I would not recommend it. If you're going to do this. Put the beer out diptube in the gas post, not the gas quick connect on the beer out post.

 

[Bobby_M]

It could be done using the beer out QD with flare connection to the CO2 but unless you have a diffusion stone on there, it won't be effective.

 

[Brewin_CRAZY]

A diffy stone would make it substantially effective however if you are going to do that you may as well just connect a diff stone via hose to your gas in line. Carb it, remove the stone and then you are done. I prefer just to wait it out a week at 12 psi, forces me to let my beer age a little.

 

[the_Roqk]

I have forced carbed my beer after racking to the keg using the "OUT" port. By using the Bobby_M method of force carbing and have not had a problem force carbing my beer since. Not sure if Bobby_M starts out forcing CO2 through the "OUT" port or not. But this does work for me.

I start forcing CO2 through the "OUT" port at 30 psi. Once the CO2 equalizes and no more gas can be pushed through (you can hear it), then shake the hell out of the keg so more can be absorbed. Disconnect the connector from the "OUT" port and purge the keg of unwanted O2, all the while watching out for beer/foam spew. Then reconnect the CO2 barb to the "IN" port and force carb till CO2 will no longer be pushed out (all the while constantly rocking the keg). I usually come back after an hour or two and force more CO2 into the keg into the "IN" port and rocking the keg back and forth.

This is my method. There are links that you can check for forced carbonation. I have used my own version that Bobby_M and BierMuncher have posted with success.

 

[david_42]

The interface between the beer and the CO2 is at the headspace, so connecting to the out-port won't make any difference. I'd expect if you were shaking the keg that using the out-port would reduce the chance of backflow. But, I've got a check valve in the CO2, so I don't have to worry about it.

 

[Bobby_M]

Yeah, the only way the outport connection would matter is if you're trying to do it without agitating the keg. If you add pressure and shake or rock the keg, you're getting far more surface area than the bubbling would ever provide.

One way to get a feel for how surface area counts is by carbing in a soda bottle with a carbonator cap. If you apply 25psi and remove the gas, you can really feel how firm the bottle is. Start squeezing the bottle and shake at the same time. You can instantly feel the bottle getting softer as the pressure in the head space dissolves into the beer. The same thing happens in the keg, you just can't feel it.

 

[rsmith179]

I think the biggest thing to consider is how you do this. I once tried carbing through the "Out" port. The connection was tight, but it did go on. However, you have to be VERY careful after you hit it with the 30psi. If you shut off the CO2 supply before removing the line, beer will go back up the out port and into your CO2 line. I realized what I did as soon as I shut off the CO2 and immediately disconnected the gas line but some beer had already flown back through...

 

[conpewter]

It could be done using the beer out QD with flare connection to the CO2 but unless you have a diffusion stone on there, it won't be effective.

I agree, the bubbles will be too big to make much of a difference. If you are trying to get it to force carb you are better off shaking it while leaving the Co2 connected. Or you can do 30 PSI for 30 hours (or so..) or just leave it at serving pressure/temp for a week, which is what I do.

 

[azscoob]

couldnt you just put a stainless carb stone on the in port, seal the lid and flip the keg over? the stone would then be at the bottom of the keg, carb up using all those tiny bubbles, then flip back over, drop to serving pressure and enjoy? or am i mistaken in this idea???

 

[Yuri_Rage]

To avoid the connector issue, use another dip tube on the "IN" side.

However, without a diffusion stone, the technique will make little to no discernible difference.