Force carbing

[Righlander]

Ok so I just ordered my kegging equipment, first time kegging here. I've always bottled, but, I'm over bottling. So what exactly are the steps to force carbing?? Planning on kegging my black ipa that I have in the ferm fridge when I get the kegging stuff

 

[insurgus]

Depending on temp, I leave mine at 11psi for a few days.

If you want to *FORCE* it, you'll need to up the PSI and shake the piss out of it... however you'll risk damaging head retention so it's not entirely advised.

 

[Righlander]

Cool. So if I do the force carb shaking it up thing ( I've watched a bunch of vids of people doing this). Is just carbed and ready to drink in like 30 minutes?

 

[Whut]

Righlander, this Sticky really helped me when I first stated kegging. For myself, I get the beer to serving temps and then hit it with 30psi for 20 to 24 hours. This provides me with the amount of carbonation I like.

 

[TonyR]

When I force carb, I go for 35psi for 36 hours, then I drop it down to serving pressure. I've never needed to shake my kegs.

 

[Yooper]

I don't usually start at a higher pressure, and reduce it, because then I have some foaming issues. I have that right now, as a matter of fact. I was impatient to drink this IPA, so I set the regulator to 30 psi for 26 hours, and then turned it down. It's carbed, but I'm getting foamy pours. Which sucks, because I know better!

Anyway, my steps to kegging:

1. Clean/sanitize keg and racking cane.
2. Rack the beer from the fermenter to the keg.
3. Put on the lid and give the keg a blast of co2. Purge (pull the pressure relief valve) and fill again. Do it one more time (this purges out the oxygen). Then give it a final blast and check the lid for leaks. I spray star-san around the lid to check for leaks.
4. Put the keg in the kegerator at 10-12 psi (depending on temperature).
5. Wait 7-10 days and then pour 3 ounces. It'll be sludgy and icky- discard that. Then pour a beer. You should have nice clear beer, pretty well carbed, by then.

 

[terrapinj]

If you are going to shake it you should set it at the desired final/serving PSI and shake - that way you can't overcarb it

keep in mind also that you should have your beer at or very close to your serving temp as well if you go that method and want to drink asap - co2 will dissolve better at cooler temps

i've done the shake method at target PSI a couple times when i needed beers done in a rush for a party and they came out perfect carb levels

remember also that just cause it's carbed doesn't mean it's at it's best and ready to drink - plus shaking will rouse up any yeast you have racked over

 

[Righlander]

I don't usually start at a higher pressure, and reduce it, because then I have some foaming issues. I have that right, as a matter of fact. I was impatient to drink this IPA, so I set the regulator to 30 psi for 26 hours, and then turned it down. It's carbed, but I'm getting foamy pours. Which sucks, because I know better!

Anyway, my steps to kegging:

1. Clean/sanitize keg and racking cane.
2. Rack the beer from the fermenter to the keg.
3. Put on the lid and give the keg a blast of co2. Purge (pull the pressure relief valve) and fill again. Do it one more time (this purges out the oxygen). Then give it a final blast and check the lid for leaks. I spray star-san around the lid to check for leaks.
4. Put the keg in the kegerator at 10-12 psi (depending on temperature).
5. Wait 7-10 days and then pour 3 ounces. It'll be sludgy and icky- discard that. Then pour a beer. You should have nice clear beer, pretty well carbed, by then.

Awesome, this is what I'll do thx

 

[Lucky_Chicken]

problem with the shake to carb faster method!

you are still drinking green beer! I like to let my beer age a good two weeks, so i just put it on co2 and leave it then after about 2 weeks or more depending on the style hook up the liquid side, flush the gunk, and drink... its perfect not green and carbed.

Edit: the last beer poured is always the clearest and best... so the longer apparently the better, but I cant usually wait that long lol

 

[Righlander]

problem with the shake to carb faster method!

you are still drinking green beer! I like to let my beer age a good two weeks, so i just put it on co2 and leave it then after about 2 weeks or more depending on the style hook up the liquid side, flush the gunk, and drink... its perfect not green and carbed.

Edit: the last beer poured is always the clearest and best... so the longer apparently the better, but I cant usually wait that long lol

So I should put the gas on it at 10-12 psi and leave it for a couple weeks for best results then?

 

[day_trippr]

So I should put the gas on it at 10-12 psi and leave it for a couple weeks for best results then?

There ya go...

Cheers!

 

[Lucky_Chicken]

So I should put the gas on it at 10-12 psi and leave it for a couple weeks for best results then?

yes... then

 

[Yooper]

So I should put the gas on it at 10-12 psi and leave it for a couple weeks for best results then?

Yes, but...............you can always sample sooner! Hook it up to the faucet so you can "check on" the carbonation. But be aware that with your first keg, it seems like the keg is gone just about the time it peaks. I think the first keg or two must leak.

 

[Brewnoob1]

What Yooper said haha. My first kegged, nobody touched but me..and it was gone just as it was getting REALLY good. I hate leaks....:cross:

As for carbing, I did a 30psi shake for about 5-10 minutes, drop it to 20psi and let it sit over night, then purged and dropped it to 12psi to serve. It was ready in less than 24 hours because I was late doing it and needed it tapped for Thanksgiving. It actually turned out pretty darn good with carbonation. However as I mentioned, I ended up drinking it...I mean it having a leak...and it being gone just as it was really getting good at the 2 week mark.

 

[Righlander]

So when I put it at 10-12psi I leave the gas line open right? Or do I get it to 10-12psi then shut off the valve?

 

[RugenBrau]

leave her open

 

[bessieflames]

So when I put it at 10-12psi I leave the gas line open right? Or do I get it to 10-12psi then shut off the valve?

Check out this site to determine the correct pressure.

tastybrew.com by Mobify

I usually roll it on my knees while sitting (easier way than shaking) for a few minutes at 30psi to get the bulk of the CO2 into solution but stop before it is fully carbed. Then I let it sit for 3 days at the correct pressure based on the website above. By then it is settled, carbed, and ready to drink.

 

[Whut]

So when I put it at 10-12psi I leave the gas line open right? Or do I get it to 10-12psi then shut off the valve?

Open, open, open.

 

[Brewnoob1]

You can do it both ways honestly. After I drained my first co2 from a leak, I have gotten into the habit of just charging the keg a few times a week and that's it. After it hits carbonation, with proper sealing, pressurize with 12-15psi and serve. I'm able to pour about 10 pints or so before it slows to the point of needing to re-hit it with a blast of 12psi.

I do it this way since I'm paranoid about draining my co2 from a leak developing. I had proper sealing all the way around that held for 2 weeks. Checked it on a Thursday, was fine, went to pour a pint on Friday, empty. So, overnight after 2 weeks of being fine developed a leak that drained my tank.

 

[bessieflames]

I usually keep it open because if I let the pressure decrease from pouring pints, the seal on the lid can leak. It is the pressure that keeps it sealed. I have been lucky to not have a tank drain on me, but I'm sure it happens.