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> force carbonating-slow method, seems too simple
cfiffpm
post Dec 3 2012, 04:10 PM
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Ever since I ruined my first regulator by backflowing beer into it, I've been leery about hooking the CO2 to the "out" tube of a corny keg, so now I'm going to force carbonate the slow way: Hook up to the in tube, turn on the pressure and leave it for a week.
Here's my question:
Is this all there is to it? I mean, there's no agitation, no bubbling, no mixing? Will the pressure of the CO2 just "push" its way into the beer from the top and homogenize itself all the way to the bottom? No further action required? (yes, I refrigerated it and purged the air out of the corny with CO2 before starting)
Also, is a week about what I should expect?
Thanks as always, guys!
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organicbrewer
post Dec 3 2012, 05:51 PM
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Might take longer than a week, but yes everything will come to equilibrium. Just remember, co2 is more soluble in liquid at lower temperatures. 10lbs of co2 at 35F gets you (eventually) to 2.52 volumes of co2 in the beer. It usually take 3 weeks when I carbonate that way.
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timhines
post Dec 16 2012, 08:25 PM
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how about carbing with priming sugar in the keg? Have you considered that?
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TAPPER
post Dec 17 2012, 06:03 PM
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You can always shake the keg to speed the process up too. Jack that pressure up to 25ish psi, shake/rock the keg for 5 - 10 minutes, and you got fizzy brew.
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WillM
post Dec 17 2012, 06:26 PM
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QUOTE(TAPPER @ Dec 17 2012, 06:03 PM) *
You can always shake the keg to speed the process up too. Jack that pressure up to 25ish psi, shake/rock the keg for 5 - 10 minutes, and you got fizzy brew.


Great idea and reminded me of a great video on YouTube for just that purpose............

http://www.youtube.com/watch?v=S1dwBC-gKc8

Let me know what you guy's think............
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pilsenhammer
post Jan 14 2013, 07:06 PM
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I do it like the guy on the video. I'll put the keg in the fridge with 30-35# on it and let it sit for 24 hrs. This usually puts me in the ballpark. Of course, start with cold beer. It may take a day longer if the beer is warm when you put the gas on it and place in the fridge.

This post has been edited by pilsenhammer: Jan 14 2013, 07:11 PM
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Dean Palmer
post Feb 27 2013, 03:45 PM
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First off there is no reason to hook the gas to the out side of the keg, it doesn't improve or achieve anything measurably better. Set and forget is as simple as it seems. While shaking will make gas go into solution more quickly, don't then go and set the pressure at some arbitrary number and leave it for days trying to rush it. Either set and forget, or carbonate in a few minutes using a proper method. When you introduce unknown variables like so many people seem to do, you will always have a variable result.

http://www.thebeerjournals.com/carbonation.html

This post has been edited by Dean Palmer: Feb 27 2013, 03:46 PM
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