Question RE: force carbonating

[Soulshine]

This will be my first shot at force carbonating a 5g keg. I know I need to put the keg in the fridge to chill it and then force carbonate from there. Question is what PSI do I force carbonate at and is there any way this keg will be carbonated for Sunday (around kickoff time)?

thanks for your help!

 

[Yooper]

Normally, you'd set it at 12 psi for about 7-10 days and it would be perfect.

BUT since you only have three days, here's what I'd do: Set it at 30 psi in the kegerator now. Leave it for 48 hours. Then purge, and reset to 12 psi. On Sunday morning, pull off 1/2 pint so that you get rid of the yeast sludge and debris that settled. That should be decently carbed.

I know that some people find that shaking the keg carbs it faster, but that never worked for me. I had cloudy overcarbed beer. Setting it at 30 psi for 48 hours should carb it up without overcarbing, if your kegerator is at about 39-40 degrees.

 

[E-Mursed]

What she said....

 

[Soulshine]

Awesome! Thanks so much!

 

[Paulgs3]

Hey, force carber here.

But, yes... I do get cloudy beer from time to time. I've gotten perfectly carbed beer in 8 hours (IMHO). Competition carb? No.

I chill first, cold crash which is normally part of the process anyhoo. What I do is start at 10psi, make sure I get a good seal, and rock. When the bubbling stops, move it up to 20. Rock some more. 25... rock.... done. Usually takes about 5 minutes max. Leave it at 25. If over night, purge in the morning.

I leave the CO2 port on the bottom so its always "bubbling". I do this before work, and come home, purged and drop pressure to pour pressure, and I have a decently carbed beer. Has never failed me.

It will clear up after a week.

 

[Soulshine]

Thanks again...!