Kegging a stout, carb question

[billpaustin]

I kegged my stout, and was wondering if there is any special carb issues with stouts? I kegged my first beer, a hefe, and put psi at 28 for a day, and shook it up real good. Then lowered to 10psi, and started serving a few days later. Within a week, it was pretty good.

Should I do that with a stout? Put pressure at 28psi for a day, chill, and then lower to 10psi? Or are stouts different?

 

[seigex]

I do my stouts the same way as my others, basically what you said, and they turned out great.

 

[JoeSpartaNJ]

I carb all my beers the same way. Set psi to 30 for 48 hours, purge keg, then set to dispensing psi (usually 8 psi @ 38degrees.). It's a good equalibrium for most beers in my eyes.

 

[Yooper]

I carb all my beers the same way. Set psi to 30 for 48 hours, purge keg, then set to dispensing psi (usually 8 psi @ 38degrees.). It's a good equalibrium for most beers in my eyes.

Me too- except I go 30 psi for 24 hours, then my regulator is set at 12 psi at 40 degrees.

no shaking, or need to shake, and the beer is really pretty darn good by day 2.

 

[JoeSpartaNJ]

Yup. No shaking. Never did, don't trust that technique.

 

[rkorn74]

I'm a shaker, but what I am interested in learning is, do you use the same technique if carbing with a mixed gas system? I plan on purchasing the equipment this summer and can hopefully find someone in the Fresno area to fill my bottle.

 

[billpaustin]

As an engineer, I think: shaking it exposes more beer surface to the gas, accelerating absorption. It's just math.

As a human, I like to feel the gas going in, as I shake it But I bet it really doesn't make a huge difference.

Sounds like stout is just beer, and needs no special handling.