Hi all, I've got a keg carbing question that I could use some feedback on.
I've been using the set & forget method (36ºF at 10psi, targeting 2.38 volumes) and it has been working out great for me. I currently have two kegs carbing which have been under those conditions for 9 days. I would guestimate the beer probably has around 1.5 volumes now. These will be served at my wedding(!) in two weeks so it is important that I get the carb level right. The problem is, our travel plans have changed (out of state wedding) and I need to pack up the beer and move it this week; a week earlier than originally planned. It will be transported and stored un-refrigerated until the day before the wedding when it will be cooled for service via jockey box.
As I see it my options are:
A) while it is still at 36ºF, crank up the PSI for a couple of days. This would be like the burst method (as discussed here), but backwards since it is already partially carbed. Perhaps I should used a lower PSI, or a shorter duration? Maybe 20PSI for 2 days? I'm kind of grasping at straws here.
B) remove the kegs from the kegerator, and adjust the PSI to match the ambient temperature using the Carbonation Table as a guide. They would then continue to carbonate for the remaining week or so. For example, if the kegs are transported and stored at 65-70ºF, set the PSI to 26-28psi. The problem with this option as you can imagine is that the ambient temperature will change a fair bit as they are transported, etc.
Any suggestions for me here? I think either method will work, but it is pretty important that I get this right, so I'd love to hear your thoughts. Thank you very much in advance.
I've been using the set & forget method (36ºF at 10psi, targeting 2.38 volumes) and it has been working out great for me. I currently have two kegs carbing which have been under those conditions for 9 days. I would guestimate the beer probably has around 1.5 volumes now. These will be served at my wedding(!) in two weeks so it is important that I get the carb level right. The problem is, our travel plans have changed (out of state wedding) and I need to pack up the beer and move it this week; a week earlier than originally planned. It will be transported and stored un-refrigerated until the day before the wedding when it will be cooled for service via jockey box.
As I see it my options are:
A) while it is still at 36ºF, crank up the PSI for a couple of days. This would be like the burst method (as discussed here), but backwards since it is already partially carbed. Perhaps I should used a lower PSI, or a shorter duration? Maybe 20PSI for 2 days? I'm kind of grasping at straws here.
B) remove the kegs from the kegerator, and adjust the PSI to match the ambient temperature using the Carbonation Table as a guide. They would then continue to carbonate for the remaining week or so. For example, if the kegs are transported and stored at 65-70ºF, set the PSI to 26-28psi. The problem with this option as you can imagine is that the ambient temperature will change a fair bit as they are transported, etc.
Any suggestions for me here? I think either method will work, but it is pretty important that I get this right, so I'd love to hear your thoughts. Thank you very much in advance.