This for real?

[balrog]

We roll and shake our kegs all the time under high burst carb pressure to do just this.

The real trick would be to inject CO2, via carb stone, from bottom of beer, at every so slightly increasing pressure, to ensure the tiny bubbles were absorbed before reaching the beer's surface, and increasing the pressure slowly as pressure and dissolved CO2 increased until equilibrium at server pressure is reached. With beer at serving temp the whole time of course.

Simple. Just need a glass keg to keep watch.

 

[NickTheGreat]

At first it seems really stupid to me. But I agree with @balrog that guys do shake and roll the kegs already. So this isn't entirely different.

In my work we'll often times buy and install "vibrators" to help tanks and bins empty out completely. And the "vibrator" jokes haven't gotten old in the 10+ years I've been here!

 

[Dade0]

I can get a massager at BB&B that can be used on "sore muscles," for less.

 

[bracconiere]

I can get a massager at BB&B that can be used on "sore muscles," for less.

i was looking at one of those! thought you could wrap it around the keg and strap it with a couple bungie cords...

 

[bracconiere]

i had a thought about this thing...you'd still have to wait a few days to tap because of sediment wouldn't you?

 

[Jayjay1976]

Well I'll be damned, the secret to perfectly carbonated beer is a masturbating gnome!

 

[doug293cz]

We roll and shake our kegs all the time under high burst carb pressure to do just this.

The real trick would be to inject CO2, via carb stone, from bottom of beer, at every so slightly increasing pressure, to ensure the tiny bubbles were absorbed before reaching the beer's surface, and increasing the pressure slowly as pressure and dissolved CO2 increased until equilibrium at server pressure is reached. With beer at serving temp the whole time of course.

Simple. Just need a glass keg to keep watch.

This is pretty much the way large commercial breweries do carbonation.

Brew on

 

[bracconiere]

This is pretty much the way large commercial breweries do carbonation.

Brew on

We had a soda dispenser at the deli i worked in...Wasn't quite sure how it instantly carbed soda-pop on demand. it was hooked up to syrup, co2 tank, but the thing wasn't big enough to hold any water or anything...i don't think?

maybe we should get something like this for beer taps?

http://www.sodadispenserdepot.com/p...20MtI4IV-fvFUPEHPpfIlMpVqbTf8vLRoCz-UQAvD_BwE

 

[mirthfuldragon]

For $20 I’d try it. But at $90, I’ll spend $120 to make one.

This quote sums up my life.

 

[Dland]

Anyway, kind of a funny product(original post) and thread that ensued. In my opinion one should not need of any this nonsense if beer is kegged and carbed in a thoughtful way.

Lots of ways to get the CO2 in, but if one is doing it in a hurry like that , ...they skipped a step a couple weeks back or they are not conditioning their beverage to its potential goodness. A lot of times I force carb over a week or two, but no problemo, it is ageing that long at around 33F anyway. Other times I spund, depending on timing and yeast type (works better for lagers for me, maybe 'cause it all happens slower). But if you are using corn sugar or wort to carb, it still takes some time, and the beer benefits from it.