Force Carbing - Need to drink in 3 Days

[neo__04]

Hey all,

I have been force carbing by leaving my kegs at serving temp for a week or so which has been fine for me.

I have been away and have a golden ale thats finished fermenting and it would be nice to drink for new years.

Can someone let me know of the safest method to get it carbed up for new years eve.

Eg. i've seen some people leave it at a high psi for a few days then drop it back to serving pressure and drink.

if someone could give me some guidance that would be great

 

[Yob]

Turn the gas up to 30psi and shake for 90 seconds, if the beer is at serving temps. It'll be carbed up pretty much right then.

That said, I usually do the count to 70, turn the gas off and shake until at 12psi.

More of a rock than a shake just to be clear...

 

[neo__04]

Is this with the gas connected through the beer line?

Or just normally?

 

[manticle]

Through the beer line gets the gas absorbed quicker but you want to have the right disconnects. Through gas line works ok.

To add to what yob said - high kpa/psi for 60-90 seconds, gas off (stay connected though) and rock keg until the pressure needle stops dropping. It will take a few rocks to get it dropping so be patient. If it drops much past 100kpa, you may need to do it again. Then set gas to 100 kpa or so and leave cold until serving time. Unless you have a non-return valve, don't set pouring pressure lower than the carb level - either bleed/purge the excess or set the same. Lower and beer will come up the gas line and into the reg.

Look up ross force carb method on this site or the carbonation methods on the keg king website.

 

[neo__04]

thanks for the extra info, I've read about the ross method heaps of times, but every time i've used it ive overcarbed.

just chasing the safest way to make sure i get a beer

 

[Dan Pratt]

The gas and shake method is the fastest and its works a treat so if your really in a hurry to drink it go for that.

You have 3 days so do the following ;

• turn gas on the keg to 240kpa
• leave that at that pressure for 36hrs
• turn off the gas and leave it for 3-4hrs ( it will continue to absorb the Co2)
• pour a glass and check the level of carbonation.

If it requires more, just turn up the gas again to 140kpa and leave that overnight. I'm usually putting mine on 300kpa for 24hrs and its right to go.

You will use much less gas with the gas and shake method which may be preferred.

 

[Moad]

I find 35 psi for 48 hours (if cold) gets it pretty good for me.

 

[danestead]

http://aussiehomebrewer.com/topic/10667-guide-to-keg-forced-carbonation/

 

[danestead]

The shake method is very sensitive to how full you have filled your keg. If it is to the brim with barely any room for the beer to shake around and get disturbed, it will take quite long to carb it up to the correct level. If it is sitting an inch or so under the brim, it will take far less time because there is more surface area etc for the co2 to dissolve into.

If you want to be super safe, you can fill it say 3/4 full of beer or less, set to your dispensing pressure and shake the buggery out of it. You will never over carb it this way. Give it an hour or so to settle then pour a beer.

 

[dent]

Another option that works well is 50psi at serving temperature over 24 hours - you can even start this with the keg warm when you put it in the fridge. The gas solubility rate remains high enough while the beer is warm and flat so it doesn't make a lot of difference.

You get a little extra yeast setting time this way if you need it.

 

[kelbygreen]

I use a method tony told me (yeah he isn't around any more) but never change the dial. Force carb at serving pressure and with the keg at the serving temp. Connect a beer D/C to your gas line then to your keg then rock it back and forth (found easiest is rest it on my knees on its side and rock it). Just do this till you hear the bubbling kinda stop might take 5 mins. I leave for a hour and repeat you could do this a few times a day over the period and as said above as its at serving pressure it wont over carb.

But I do find it still needs a few days to get a good head on the beer but I only do this 2 times over few hours if you done it like 6 or so times over 2 days it might be fine (have not tried) doesnt worry me if its a little flat

 

[doctr-dan]

I find 35 psi for 48 hours (if cold) gets it pretty good for me.

+1 for this method

 

[Yob]

+1 for this method

What if you want it NOW!! though?

I seriously wish I had cold conditioned 2 that Ive kegged tonight as Id be drinking from 3 taps right now instead of 1 -_-

 

[jc64]

What if you want it NOW!! though?

I seriously wish I had cold conditioned 2 that Ive kegged tonight as Id be drinking from 3 taps right now instead of 1 -_-

Don't you find that even after cold crashing and transferring to the keg, fining, and force carbing, that you are best to give it at least another day to start to drop the yeast that made it's way across?

 

[Yob]

fining? on an ale?

at the end of the day, its coming to its best after a few weeks (style dependent of course, IM talking IPA and APA styles of course)

so better from +90 seconds onward absolutely totes.. but I'm talking in dire emergency.. your out of beer.. you have some but its cold but not carbed.. sure you could wait..

... sure you COULD.. but why would ya? :lol:

 

[jc64]

Gelatine. On a ale. Yes.

I hear you though if the taps are dry you gotta do what ya gotta do.

You could have a glass of wine h34r:

 

[Yob]

Don't you find that even after cold crashing and transferring to the keg, fining, and force carbing, that you are best to give it at least another day to start to drop the yeast that made it's way across?

in 'actual' answer to your question..

No, I dont really care about the yeast and haze... If Ive done my job right (on the right style) it's hop haze and not yeast haze thats the issue :lol:

sure, its nice to see them clear if the time is available to do so.. in that, I usually always cold condition to clear for roughly a week, never used finings apart from the kettle that is...

 

[Yob]

You could have a glass of wine h34r:

you cant get the sort of wine I like here sadly

gone are the days of goon of fortune

 

[jc64]

Goon of Fortune! I had to check that one on Wikipedia

 

[Yob]

Goon of Fortune! I had to check that one on Wikipedia

do you have a Hills Hoist still? we do, in perfect operation too I might add.. the possibilities are not lost on me * for an IPA style setup *

*Ed:*

 

[jc64]

My oldies do. It's stuck in the lower position though, so watch out for that goon bag as it swings by punters.

 

[Parks]

If you want to force/quick carb with little risk of over carbonation set your regulator to about 120kpa and shake the sheet out of it for as long as you care to (maybe a 2-5 minutes). Then just leave it at serving pressure until drink time.

I personally find an equilibrium/serving pressure between 80 and 100 kpa is nice and lively.