General Category > Kegging and Bottling
force carbonation
a10t2:
--- Quote from: dcbc on April 17, 2012, 01:19:49 PM ---However, if you don't want to shake it for 20 minutes, you can boost the pressure to about 30 psi, lay the keg on its side, and roll it back and forth with your feet on it while you're sitting in a chair. I do this to a 5 gallon keg for 4 minutes, 30 seconds.
--- End quote ---
Is it really that much of a time savings? I'm sure there's some benefit from the higher pressure, but I wasn't expecting 400%. :o
gmac:
Has anyone else ever had the beer go back down the carb line doing this? I was shaking mine back and forth, listening to the bubbles in the keg and I noticed that I was getting beer back down the carb line.
tschmidlin:
Yeah, that's a pain. I find it minimizes the problem if I only shake with the keg more or less upright.
a10t2:
I disconnect the gas line while I'm actually shaking. Easier that way anyway.
dcbc:
--- Quote from: a10t2 on April 17, 2012, 03:19:11 PM ---
--- Quote from: dcbc on April 17, 2012, 01:19:49 PM ---However, if you don't want to shake it for 20 minutes, you can boost the pressure to about 30 psi, lay the keg on its side, and roll it back and forth with your feet on it while you're sitting in a chair. I do this to a 5 gallon keg for 4 minutes, 30 seconds.
--- End quote ---
Is it really that much of a time savings? I'm sure there's some benefit from the higher pressure, but I wasn't expecting 400%. :o
--- End quote ---
I wouldn't cause it an exact science. I just know that 4 mins and 30 seconds works well for me for light German lagers. For hefeweizens, I go 5 mins. Doing at serving pressure, you go until it reaches equilibrium. And that takes time. When I do it, I spend some time waiting after shaking. But I prefer that to having my feet get cold and my back sore while rolling the keg around.
At 30 psi, I have not had an issue with beer in the gas line.
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