Please check my logic

[Burgs]

If I want to carbonate and serve my kegged beer at 43 degrees, 12 psi (2.34 volumes), it is normal for each batch to take a few weeks to reach that carbonation level and hit equilibrium, correct?

I know that I could crash the temps down lower and up the pressure and shake the keg, but I want to lock my settings down and truly set it and forget it for consistency's sake. I just want to be realistic in my expectation of how long each beer will need to be on the gas before it's right carbonation-wise.

Any disadvantages to doing this besides the time it takes? Any advantages? I feel like there's way less chance of over-shooting the psi on my regulator and overcarbonating this way, but maybe I'm crazy. I would like for my force carbonation process to be less forceful, more gradual, a little bit closer to what bottle carbonation would be like, even if I have to be patient.

Thoughts on this process?

 

[Yooper]

That's pretty much what I do. For my system, I use 12 psi at 39 degrees, though.

It's worth it! I never have foam or overcarbonated beer, and it takes about a week before it's close to carbed up enough. I drank one last night that I put in the kegerator last week. It's not 100% ready, but it's close!

 

[Burgs]

Would you say you generally like your beers cold, Yooper?

I had my setup on pretty much exactly those settings before I read about ale serving temps and got all weird about making things warmer. I was afraid the cold might be dulling my flavors. I suppose you can always let it warm up though, huh.

 

[Yooper]

Would you say you generally like your beers cold, Yooper?

I had my setup on pretty much exactly those settings before I read about ale serving temps and got all weird about making things warmer. I was afraid the cold might be dulling my flavors. I suppose you can always let it warm up though, huh.

No! But I pour it, let it warm a bit, and drink. That way, Bob (who likes his beers colder) and I are both happy and I get perfect pours and carbonation.

I also will put food in there, in a pinch!

 

[Burgs]

Ah, that makes sense. I have one more question - how long are your beer lines? The other thing I've noticed after building my keezer and using longer lines (10') is that if I go below 12 psi, it pours reaaaaalllly slow.

 

[bja]

I've noticed that carbing times are always different between different beers. Some are carbed in a week and others take quite a bit longer. I sampled one last night that has been on co2 for 2 weeks and it's still not there.

I have a dedicated fridge that I use to carb all my beer. It's at 35* and 12 psi co2.

 

[Coldies]

You could always try what I do. After I fill up my keg I pop it into my kegerator thats around 40 degree's and put it on my "force" line at 30 PSI, no shaking or anything and leave it for 2 days and then bleed off the head space and put it on my serving line at serving PSI (Depending on what style of beer). I feel the benefit is faster drinking and I have never had a overcarbed beer. Even after I switch it over and pour my first pint its still not at that perfect carb level but gets there after about a week. Either way once you get your system down stick with it and im sure you will be happy

 

[tjpfeister]

If you want consistency, it can easily be achieved in under 1 day.
You can do it one of two ways:
1) Carbonate at room temperature by first going to a carbonation chart and finding EXACTLY what pressure you need to hit your level at ambient temperature. (typically something around 30psi at 70F) Hook up your CO2 and shake it until no more gas is heard either bubbling into the keg, the regulator stops making noise as gas flows, or small amounts of beer are found in the gas line. All three of these things are indicators that the keg is at equilibrium and the beer is fully (and accurately) carbonated. I suggest laying the keg on it's side in a rocking chair and rocking it while enjoying lunch and some television. This is how I do it and it typically takes 45-60 minutes to fully carbonate.

2) First chill the keg. Put it in the fridge and bring it down to your serving temperature. Again, find the correct pressure off of your carbonation chart and hook up your CO2. Sit down in your rocking chair and enjoy lunch. This time the beer will absorb gas a little quicker and should be fully carbed within 30 minutes of rocking.

Either way you will have your beer at both serving temp and pressure within 24 hours of kegging. Both of these methods will hit your numbers spot on every time without the over or undershoot that the more common place "30psi" method can get you.
Here is a carbonation tool if you need:
http://www.tastybrew.com/calculators/carbonation.html

*edit* before I get flamed over "OMG! Beer -IN- the gas line?!?" It is easily cleared out of the line by popping the keg relief valve momentarily, this blows a puff of CO2 into the keg and with it said beer. Also, this is not a close-enough method. I confirm my pressures every time using a gauge like this:
http://www.northernbrewer.com/brewing/kegging/gas-hardware/misc-hardware/bleeder-valve.html

-Cheers!

 

[Burgs]

Thanks for all the replies!