force carbonation at room temperature

[THEDIETZ]

I don't have room in my fridge to put 2 kegs (they are full with 4 others already on tap). I am having friends over next weekend and want to have 2 beers i just kegged ready for backups in case something kicks (just kegged IPA and Vanilla Coffee Stout).

I have a spare CO2 with a splitter for 2 outputs. In my closet i would say the temp is about 60 F

Can i just leave the kegs hooked up at about 12 psi and they will be ready to go next Saturday? I know temperature plays a part but i don't quite understand it.

I am in PA so it is cold outside but I am worried about overnights with the temps getting into the 20's.

Any input is very appreciated!!!

In normal situations i would just use corn sugar to naturally carbonate but time is not my friend on this one..

 

[Yooper]

I don't have room in my fridge to put 2 kegs (they are full with 4 others already on tap). I am having friends over next weekend and want to have 2 beers i just kegged ready for backups in case something kicks (just kegged IPA and Vanilla Coffee Stout).

I have a spare CO2 with a splitter for 2 outputs. In my closet i would say the temp is about 60 F

Can i just leave the kegs hooked up at about 12 psi and they will be ready to go next Saturday? I know temperature plays a part but i don't quite understand it.

I am in PA so it is cold outside but I am worried about overnights with the temps getting into the 20's.

Any input is very appreciated!!!

In normal situations i would just use corn sugar to naturally carbonate but time is not my friend on this one..

No, at 60 degrees you'd need more like 28 psi to carb them up in a week or two.

 

[THEDIETZ]

where is a good read that would help me understand this? I want to know the science of when the beer is then chilled how it comes back down to the desired psi...

or is it just that at that temp 12psi won't get me to the desired volume of CO2...and 28psi will give me the desired volume

 

[E-Mursed]

Drop 2 of your 4 on tap beers for 2 days.(Wednesday and Thursday)
Put the two new kegs in their place and force carb them at 30psi. (Wednesday and Thursday)
Put your original two kegs back in the fridge Friday morning.

4 original kegs still carbed...2 new kegs carbed and ready to go.

Otherwise get a bigger fridge.....

 

[THEDIETZ]

I told my wife about a bigger fridge several times....she told me i am lucky to have 2 kegerators...i guess I can't argue.

Regardless...that method sounds easy enough. Going to switch 2 kegs around right now!

 

[E-Mursed]

It's not the perfect way...but it will get you closer to point "B" than anyway else.

Leave the force kegs at 30 psi until you need them, and then bleed them to service pressure before putting them on service lines. Shake them really well while you are force carbing them too.

 

[Brewsmith]

or is it just that at that temp 12psi won't get me to the desired volume of CO2...and 28psi will give me the desired volume

That's the answer right there

 

[THEDIETZ]

thanks brewsmith....i'll have to read more about it

 

[THEDIETZ]

all the charts I find on the web about different psi's and temps...what amount of time are they charts assuming?

so to be clear...if it says for 2.2 volumes i would need 7.2 psi at 36 F. How long would i need to let it sit for to reach my desired volume?

 

[tmurph6]

all the charts I find on the web about different psi's and temps...what amount of time are they charts assuming?

so to be clear...if it says for 2.2 volumes i would need 7.2 psi at 36 F. How long would i need to let it sit for to reach my desired volume?

The table gives the co2 volumes at equilibrium, depending on the method you use it can take different amounts of time. The real answer is...depends. There's a kegging sticky on this topic you may want to read.

 

[MalFet]

where is a good read that would help me understand this? I want to know the science of when the beer is then chilled how it comes back down to the desired psi...

PV = nRT