I Have Beer!

[Echo2112]

Well, it is done, I have moved the Double IPA into the keg, have it chilled and I am force carbonating at this very moment. I couldn't help myself, I hooked up the line and poured myself a small sample, and I am very very happy with it.

Absolute hop monster, nice clean clear golden hue to it, great hop nose with a big bitter bite and a very long hop finish. I mean persistent! I couldn't be happier with the way it came out.

Now, a bit of advice please. I am letting this sit chilled with the Co2 line attached and under constant pressure at 25 psi. How long will this beer take to begin to carbonate. Is it a few days? Overnight? I have read conflicting information on this, and would like to know. I would really love to serve some of this up at a little Oktoberfest party I am having here at the house and a beer with bubbles in it is always better than a flat one.

 

[carnevoodoo]

Well, people take two methods on this. One, you can up the pressure and shake it. It'll be done a lot quicker, but you could potentially overcarb it if you don't turn it down in time.

The other option is to set it and forget about it for a week. You can use a carbonation table to get the desired volumes of co2.

Force Carbonation & Carb Table

 

[eddie]

The amount of carbonation at a given pressure is dependent on the temperature at which the beer is carbonating. The lower the temperature, the less pressure is required to achieve any particular level of carbonation because gasses dissolve more readily in colder fluids than warmer.