TLDR: whats the quickest way to carb a beer (carbonation stone?) and how should I travel with it (carbed or uncarbed, or doesn't it matter)?
So I decided to try to get a beer ready for Labor Day weekend. Spending the weekend by a lake, all I could think of was some solid suds to enjoy with friends. So, I brewed a session American Wheat on 8/15, thinking it would be fully fermented by 8/25, and I'm leaving for the lake on 8/30.
As it happened, my LHBS had a special on cornies, so I picked one up with hosing, new o-rings, quick connect in/out, and some other stuff. A guy in my club traded me a 5 gallon CO2 tank, and loaned me a regulator. What better time to get into kegging!? Like when a thousand other things can go wrong (though I do have a backup steam that is fermented and ready to drink, minus carbonation).
My two most-pressing questions:
1.) What is the quickest way to carb it and does it work? I don't have means for refrigeration or getting it to serving temp. I have read about the methods where you attached, set your regulator to 30 or so PSI, set it sideways on your knee, and roll back and forth every hour or so for 24 hours. (please correct me if any of this is inaccurate...complete kegging n00b). I may be able to fit the keg, once filled, in my fermentation chest, but it would probably only get down into the 40's, as I have an Octoberfest in there with the temp controller set to 50 degrees (on the fermenter).
2.) I have about a 5 hour drive ahead of me to get to this lake. My plan is get the keg there, pack it in a container with some ice, and let it sit for 24 hours or so to settle out and get down to temperature. I will have to rotate the ice all weekend to keep it cool, which isn't a huge deal...hopefully it will be good enough to kick pretty quickly! If I am doing the 'quick carb' method, should I just wait until I get there, or do it at my house?
Many thanks in advance, and my apologies if there is already a thread out there, couldn't find much on here...