Warming beer back up after cold force carbonating

[a1amberrenae]

I'm force carbonating for dayssss at 45 psi, canning, cooling it down to drink and there just isn't much head. Its got carb but a few bubbles when poured cold. Is carbing warm just not feasible?

So im considering to chill it, force carb, can it, then let it warm up (it needs to warm up for travel).

Worried about flavor.. Any issues with flavor? Can expanding? Other?

 

[VikeMan]

You can carbonate at any temperature, as long as you use a high enough pressure to reach your desired CO2 level at equilibrium, and allow enough time to reach that equilibrium.

You were carbonating at 45 psi for "dayssss." For how many days and at what temperature?

 

[marc1]

I'm force carbonating for dayssss at 45 psi, canning, cooling it down to drink and there just isn't much head. Its got carb but a few bubbles when poured cold. Is carbing warm just not feasible?

So im considering to chill it, force carb, can it, then let it warm up (it needs to warm up for travel).

Worried about flavor.. Any issues with flavor? Can expanding? Other?

Your plan should work fine. Just make sure that the beer is actually properly carbed before canning. If you think about it, cans of beer that are properly carbonated are often moved between warm and cold storage without issue (at grocery stores, bars, events, and whatnot). The only issue would be faster aging of the beer at warmer temps.

 

[a1amberrenae]

You can carbonate at any temperature, as long as you use a high enough pressure to reach your desired CO2 level at equilibrium, and allow enough time to reach that equilibrium.

You were carbonating at 45 psi for "dayssss." For how many days and at what temperature?

Thanks! 4 days at 64 degrees

 

[a1amberrenae]

Your plan should work fine. Just make sure that the beer is actually properly carbed before canning. If you think about it, cans of beer that are properly carbonated are often moved between warm and cold storage without issue (at grocery stores, bars, events, and whatnot). The only issue would be faster aging of the beer at warmer temps.

Thank you!

 

[VikeMan]

Thanks! 4 days at 64 degrees

My guess (assuming the beer was actually undercarbonated and not just lacking foam retention) is that you didn't go long enough. "Fast" force carbing can be pretty unreliable, unless you have it dialed in. It's easy to end up undercarbonated (by not going long enough) or overcarbonated (by going too long.)

The foolproof way to do it is to set the pressure according to the carbonation charts for the CO2 Volumes you want at the temp you have, and let it go for at least 2 weeks before testing.

The beauty of this set-and-forget method is that it's impossible to overshoot your target CO2 level.

 

[a1amberrenae]

My guess (assuming the beer was actually undercarbonated and not just lacking foam retention) is that you didn't go long enough. "Fast" force carbing can be pretty unreliable, unless you have it dialed in. It's easy to end up undercarbonated (by not going long enough) or overcarbonated (by going too long.)

The foolproof way to do it is to set the pressure according to the carbonation charts for the CO2 Volumes you want at the temp you have, and let it go for at least 2 weeks before testing.

The beauty of this set-and-forget method is that it's impossible to overshoot your target CO2 level.

Much longer than I thought. Thank you!