Keg Conditioning & Carbonation

[Diaz209]

Hello I am a new home brewer who skipped bottling and got a keg system with my first fermenter and am having fun with some mates learning the in's and out of brewing!

I have a couple of questions and would be wrapped to get some quick answers. I have racked an ipa from secondary to keg today 24/10 but would like to drink the beer for the rugby world cup final on the 1st of November.

I know I can chill it down and force carbonate it and drink it right away but I have been reading about keg conditioning at room temperature for 3 or so weeks for the beer to mature... Could I just hook the keg up to say 11 psi? And leave it at room temperature to let's say the 30th? Chill it down have a try and if it's not carbonated right wack it up to 30psi give her a shake and leave overnight?

Or should I just leave the keg to condition until the 30th chill for a day then force carbonate?

Thanks for your time and look forward to your reply's

 

[ThomasPaine]

I would stick it at 30 psi for 24 hours. Then drop it down to 20 for another 24 hours. Then set at 10. This should have it carbed by the 30th. Setting at 11 may leave it under carbed in only 6 days. I wouldn't condition an IPA for 3 weeks anyway. I like Em fresh as can be.

 

[ThunderKhajiit]

Beer doesn't carb as fast at room temp. I usually keg, put 30psi on, chill, after 48 hrs purge and drop down to 10 psi and it's good, but better after a week.

 

[ScrewyBrewer]

Well you're talking about two different things here, conditioning and carbonating. My beers always seem to taste better after carbonating at least ten days at 12 psi at 36F. The longer time cold conditioning helps the beer clear and gives its flavors time to improve. But when in a time crunch chilling the beer before cranking the Co2 to pressure 30psi will get you carbonated beer sooner, although you will be guessing at what Co2 level it is at.