Just wondering the process to force carbonate. I don't mind having to wait a few days or week to properly carbonate but need to know a good step by step with pressures whether or not to use priming sugar etc thanks
force kegging
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duckredbeard
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If you have a fridge and can keep a co2 tank in there with it, go with regulator set to 30 psi at ~42F for 72 hours then bleed keg pressure to ~12 psi and set the regulator to 12 for a few more days. Works for me.
Painless406
Member
I've had success setting kegs to serving pressure (12-13psi) and waiting. Usually takes 7-10 days and it's good to go!
Curtis2010
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In general the process is dead simple. Apply C02 pressure to the keg and let it sit. How long you let it sit depends upon pressure and temp and the style of beer you are making (some styles are more carbonated than others). Once you know how carbonated you want the beer to be (expressed in "volumes" of CO2) then you can look up the pressure and temp required in a table (or calculate using software). After it is carbonated you drop the pressure down for serving (too much pressure will generate too much foaming) the exact PSI for this depends upon your set-up, but typically around 10psi (+ or - a few PSI).
A few general things to keep in mind: CO2 absorbs easier at cooler temps so more pressure at cooler temps = faster carbonation, the more surface area contact between liquid and gas the faster the absorption rate - agitating the keg can accomplish this but also stirs up gunk from the bottom of the keg -- letting it sit longer will accomplish the same thing.
No priming sugar is used for forced carbonation. Normally, you either naturally carbonate (using priming sugar) or you force carbonate. You could mix the two techniques, but nothing to gain by doing that.
Lots of articles out there on the net and in brewing books on force carbonation that can fill in all the specifics for you. Handy for other uses too like making soda or carbonated water.
A few general things to keep in mind: CO2 absorbs easier at cooler temps so more pressure at cooler temps = faster carbonation, the more surface area contact between liquid and gas the faster the absorption rate - agitating the keg can accomplish this but also stirs up gunk from the bottom of the keg -- letting it sit longer will accomplish the same thing.
No priming sugar is used for forced carbonation. Normally, you either naturally carbonate (using priming sugar) or you force carbonate. You could mix the two techniques, but nothing to gain by doing that.
Lots of articles out there on the net and in brewing books on force carbonation that can fill in all the specifics for you. Handy for other uses too like making soda or carbonated water.
brycelarson
Well-Known Member
I stole this from someone's blog - cause it's faster than writing it myself:
Transfer your COLD homebrew beer into the keg, attach the lid, and add some CO2 to ensure a seal.
Lay keg on its side, crank your CO2 up to about 15-25psi, and roll/shake keg back and forth for 5-6 minutes or until you hear your keg stop “gurgling”.
Stand keg upright in fridge and remove the CO2 line and let settle for a couple hours.
After a couple hours select your desired pressure and set your regulator to that pressure. Let off any excess pressure that may be in your keg still, and attach the CO2 line.
Let is sit at this pressure over night, or about 24 hours, and your beer will be good to go.
Note: Before serving, you may need to lower the pressure (depending on what pressure you were carbonating at) to somewhere between 6-10psi so that you don’t just pour a big glass of foam.
Transfer your COLD homebrew beer into the keg, attach the lid, and add some CO2 to ensure a seal.
Lay keg on its side, crank your CO2 up to about 15-25psi, and roll/shake keg back and forth for 5-6 minutes or until you hear your keg stop “gurgling”.
Stand keg upright in fridge and remove the CO2 line and let settle for a couple hours.
After a couple hours select your desired pressure and set your regulator to that pressure. Let off any excess pressure that may be in your keg still, and attach the CO2 line.
Let is sit at this pressure over night, or about 24 hours, and your beer will be good to go.
Note: Before serving, you may need to lower the pressure (depending on what pressure you were carbonating at) to somewhere between 6-10psi so that you don’t just pour a big glass of foam.
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