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ok there are 2 issues1 force carbing. this is a processes of forcing CO2 into a keg at extremely high pressure to help saturate the beer with CO2 faster. once carbed you turn the pressure down. thats what the ross method is. it doesnt matter what size vessel you use. its about pressure and time. now you can get into techincal fluid/gas mechanics and talk about the fact that an increased surface area provides wuicker gas absorvbtion etc, but its not neccesary to go into for your purposes.- force kegging is useful to quickly carb something up. theres no other advantage. I dont force carb cause i dont have a need to unless im completely out of beer and desperately need to carb a brew thats just finished fermenting. however strickly speaking your beer should be having a bit of conditioning to reach peak condition, so there realy isnt a need to force carb. this sint a rule, but why force carb say a big belgian that needs to condition for 3 months before drinking. now ok you can drink a pretty plain aussie pale in about 2 days after fermentation, but still that might be enough to naturally carb up. since your using kits/tins I definitely reccomned some conditioning time.2. size of vessel. to carb a 50L keg is the same as carbing a 10L keg or 19L keg. you add gas at desired serving pressure and wait until it carbs up. the volume of the vessel will determine how long it takes to carb. a bigger vessel will take more time. thats all. now I use a 50L keg. and confirm that it takes longer to carb, thats all.happy kegging.
ok there are 2 issues
1 force carbing. this is a processes of forcing CO2 into a keg at extremely high pressure to help saturate the beer with CO2 faster. once carbed you turn the pressure down. thats what the ross method is. it doesnt matter what size vessel you use. its about pressure and time. now you can get into techincal fluid/gas mechanics and talk about the fact that an increased surface area provides wuicker gas absorvbtion etc, but its not neccesary to go into for your purposes.
- force kegging is useful to quickly carb something up. theres no other advantage. I dont force carb cause i dont have a need to unless im completely out of beer and desperately need to carb a brew thats just finished fermenting. however strickly speaking your beer should be having a bit of conditioning to reach peak condition, so there realy isnt a need to force carb. this sint a rule, but why force carb say a big belgian that needs to condition for 3 months before drinking. now ok you can drink a pretty plain aussie pale in about 2 days after fermentation, but still that might be enough to naturally carb up. since your using kits/tins I definitely reccomned some conditioning time.
2. size of vessel. to carb a 50L keg is the same as carbing a 10L keg or 19L keg. you add gas at desired serving pressure and wait until it carbs up. the volume of the vessel will determine how long it takes to carb. a bigger vessel will take more time. thats all.
now I use a 50L keg. and confirm that it takes longer to carb, thats all.
happy kegging.
