How long for force carb

[stinkydadhomebrew]

I am doing the keg thing for the first time and force kegging a batch of Irish stout. Question is about force carbing. I set the regulator to 15 lbs and the keg is at 48 degree storage temp. How long should it take to fully force carb the beer? I have been gently rolling the keg every once in a while. Been about a day and the beer still tastes a bit flat. I know a stout should be on the lower carb end, but how do I know when it is right?

 

[Hammy71]

I let mine sit for a couple of weeks. Shaking it at such a low pressure isn't going to really speed things up. Your basically just making it cloudy (course it's a stout so, who cares right?). You can cheat and shake at around 25-30 psi, but you run the risk of over-carbbing and making a beer your not really going to enjoy. Let it sit. I know it's hard, but your reward will be awesome.

 

[Golddiggie]

According to the chart, put it on gas and leave it the F alone for 2 weeks... After two weeks pull a pint (of brew) and decide.

 

[Yooper]

15 psi at 48 degrees is 2.38 volumes of co2. Not a low carbed beer, but will be good. http://sdcollins.home.mindspring.com/ForceCarbonation.html It should be carbed up in two weeks or so at the most.

 

[stinkydadhomebrew]

Wow didn't realize force carbing took so long! Still much easier than bottling though!