2 replies to this topic

[haeffnkr]

Hello All,

 

I read somewhere that someone uses 45 psi overnight to get a keg carbed with no shaking.

I just tried it and and it needs a few more hours at 45 to get to serving carbonation, the beer was 68 ish when kegged and my serving frige is about 35 F.

 

I  have done 35 psi for 24 hours that is usally pretty close to carbed, under is better than over obviously.

 

Anyone have any other PSI  per 12 hour formulas they use?

 

thanks Kevin

 

 

 

 

 

 

 

 

[Big Nake]

I use the 25psi for 48 hour method. It's between the "full-blast psi for 30 minutes while shaking the keg" version and the "one week at 12psi" version. I have always been concerned that using a shorter-time + higher-psi method is going to load the beer up with carbonic acid in which case you have to let the beer sit for awhile which defeats the purpose of carbing it quickly. I pay no attention to CO2 volume levels and I probably should. But my process is to get the beer cold in a fridge and then go 48 hours at about 25psi. If I have an English Ale that might be better at a lower carb level, I may take it off after 40 hours or something. If I make an American Pilsner/Lager, I might leave it on there for a couple more hours to get it fizzy... but I generally don't make that style. Cheers.

[SchwanzBrewer]

I do something similar to Ken. Never tried 45 overnight. I've shaken and overcarbed before though. No bueno.