How to slightly increase the volumes of CO2 in your beer quickly?

[Gustatorian]

I just brewed a Kolsch and, using by Blichmann QuickCarb, carbonated it up to probably around 2.3 Volumes. My goal was 2.5, but with the slight temperature increase during carbonation, I didn't hit my goal.

Does anyone have a solution to get that last little bit of carbonation into my beer without using the Blichmann QuickCarb? I've never used a shaking method so I'm hesitant to try as I don't want overcarbonate beer.

 

[doug293cz]

If you shake at the equilibrium pressure for your desired carb level and temp, then you cannot overcarb. Shaking at higher than equilibrium pressure is what causes overcarbing. The equilibrium pressure is the number you find on the carbonation charts.

Brew on

 

[Gustatorian]

If you shake at the equilibrium pressure for your desired carb level and temp, then you cannot overcarb. Shaking at higher than equilibrium pressure is what causes overcarbing. The equilibrium pressure is the number you find on the carbonation charts.

Brew on

So my beer is sitting at 40ºF on 12psi (for a optimal CO vol. of approx 2.5, per the chart), how long would I need to shake it? I shake with the CO2 still flowing into the keg, correct?

 

[doug293cz]

So my beer is sitting at 40ºF on 12psi (for a optimal CO vol. of approx 2.5, per the chart), how long would I need to shake it? I shake with the CO2 still flowing into the keg, correct?

I don't ever do the shake method, so don't know how long it takes. Maybe someone with shaking experience can chime in. I've read that others recommend shaking until you can't hear any more CO2 flow, and then shake for double that time just to be sure it's done.

Yes, you need the CO2 on while you shake. Otherwise the pressure drops as CO2 is absorbed into the beer, and you don't get the carb level you intended.

Brew on

 

[DaWhip]

I bottle 1 gallon batches in 2 liter bottles and carb them with a carbacap. The method I use is adding ~40 psi into the very little headspace, remove CO2, then shake until the bottle is less firm (CO2 absorbed into beer). Repeat until at desired carb level. Usually I leave it hooked up to CO2 at serving pressure overnight in the keezer, then apply this method the next evening and it gets done in 2 or 3 rounds most of the time. The keg will take more more depending on the ratio of volume to headspace.

You won't be able to feel the pressure with a keg, but I have applied the same principle with my 5 gal kegs. High pressure in the headspace, disconnect CO2, then shake. Let it settle and have a taster and see if it is where you want it. As long as you don't have too much headspace, there is little risk for over carbonating if you are doing it in small bursts like this. It would take forever to shake carb an entire keg this way, but if you are just trying to add a little, it should take too many rounds.