So just hook co2 into the in port of keg at 11 psi for a couple weeks and have a good carb ?
So just hook co2 into the in port of keg at 11 psi for a couple weeks and have a good carb ?
Yes, assuming the keg is in the fridge at about 40 degrees. It won't take a full two weeks, though.
I have my regulator set at 12 psi for my system, and I like that level of carbonation. My fridge is at 40 degrees.
I just keged northerns coffee stout. I also added a vanilla bean addition to it, i am using my carbonation lid for the keg, my keezer is set at 1.5 degrees centegrade "stc1000" darn thing dont have farenheit, but i starting out at 3 psi and bled all the air out of it so it was all juct co2, after the beer gets cold i will start raising the pressure about 1 psi over the next few days until i get to 15, after i get to 15 i will release pressure and put on the regular keg lid and go to about 10 to 11 psi and bleed the air out again and then let it sit anr ripen up and get rid of that "green" taste, that is a force carbonating way, my lemon grass wheat will be getting keged next weekend or the weekend after just depending on the clarity and i think i will try slow carbonating like yall are saying
When using the carb stone like that, you really should stop once you get to your serving pressure, or you'll overcarb it. What you're describing is carbing to ~3.0 vol, and then setting the serving pressure to match a beer that's carbed to ~2.6 vol. This typically results in the first pour of every drinking session being foamy until the carbonation is reduced to match the serving pressure.
When using the carb stone like that, you really should stop once you get to your serving pressure, or you'll overcarb it. What you're describing is carbing to ~3.0 vol, and then setting the serving pressure to match a beer that's carbed to ~2.6 vol. This typically results in the first pour of every drinking session being foamy until the carbonation is reduced to match the serving pressure.
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