Priming and force carbonating

[danielderobles]

Im new to the home brewing and just recently started kegging. When I got the keg I couldn’t afford the CO2 set up, so I primed the keg last Friday (1/6/18) the same way I would the bottles to let it begin carbonating. I just bought the CO2 set up and was wondering if I could speed along carbonation by force carbonating?

 

[parrothead64]

I never tried this but I think once you put the priming sugar in the keg. You should let it finish. If you cool down and force carb, the yeast will stop and you could have a overly sweet beer from the sugar addition

 

[danielderobles]

I never tried this but I think once you put the priming sugar in the keg. You should let it finish. If you cool down and force carb, the yeast will stop and you could have a overly sweet beer from the sugar addition

I tried a sample this morning and it tastes pretty good the way it is now. I think I added too much hops to the porter so that extra sweetness is really helping my balance out the flavor. So I don’t think over sweetness would be an issue. My fear is overcarbonation. And I would love to have it more or less ready for tomorrow since I have a bunch of guests coming over and would like them to try it

 

[parrothead64]

If it taste good, give it a shot. It won’t overcarb. If you cool it down and set the regulator to 10-12 psi, that’s where it’s going to go. That still takes about 7-10 days though. You can burst carb at 30 psi and shake rock/ roll the keg if you want to carb it quickly. I’ve always just waited but there are other threads by people who have done it.i heard you can do it in one day and I also heard that you can do it in a couple of hours. Disconnect the liquid line if you do. It is possible to overcarb if you do this. You do need to get it cold before it will absorb much CO2. Good luck.

 

[parrothead64]

sorry, I don’t know how to attach a link but read the brulosophy article. Your advantage is that the yeast have been going at it for a week so you have some carbonation to start with.