[homoeccentricus]

SOMEONE has to be wrong here. So many options...

[toby]

SOMEONE has to be wrong here. So many options...

lol...nope.  There are just a lot of paths to right.

[HoosierBrew]

Is there a linear relationship between time and volume? My first batch will be only half a keg.

Nope. Half a keg will take as long to carbonate. There ARE lots of options - pick one and try it !

[Joe Sr.]

Is there a linear relationship between time and volume? My first batch will be only half a keg.

Nope. Half a keg will take as long to carbonate. There ARE lots of options - pick one and try it !

Not if you shake it.  More surface area compared to volume.  Less shaking required.  Faster carbonation.

[HoosierBrew]

Is there a linear relationship between time and volume? My first batch will be only half a keg.

Nope. Half a keg will take as long to carbonate. There ARE lots of options - pick one and try it !

Not if you shake it.  More surface area compared to volume.  Less shaking required.  Faster carbonation.

Good point. I don't shake anymore. With just connected pressure, no difference.

[homoeccentricus]

I fear the shaken beer syndrome.

[denny]

I fear the shaken beer syndrome.

What shaken beer syndrome?  For God's sake. man, just do it!

[klickitat jim]

Once the beer has been shooken it can never be unshooken?

[toby]

I fear the shaken beer syndrome.

That's why you just rock it. 

[homoeccentricus]

Citra APA. The result of a lot of nagging about kegging, faucets, shaken beer syndromes, Conan yeast, brewing salts, fining, and color. Not too unhappy about this first result. Now let's aim for some truly mind boggling quality.

[homoeccentricus]

Ah yes, thanks for all the good advice, and no I didn't shake.

[tommymorris]

Is there a linear relationship between time and volume? My first batch will be only half a keg.

Nope. Half a keg will take as long to carbonate. There ARE lots of options - pick one and try it !

Are you sure about this? I recently moved to 3G (2.5G into the keg) batches. The first one I was rushing I did 30PSI for 36 hours. It was over carbed. Not horrible over carbed, but very effervescent, way more head than I am used to. To the point I thought I was tasting carbonic acid and I took it out of the fridge, warmed, and vented to remove some co2.

I agree half a keg takes about the same time when using set and forget.

PS. I could have screwed something else up. But, I haven't tried boost carbing since and I need to figure this out before thanksgiving so I can be ready for my brother in law to visit.

[HoosierBrew]

I agree half a keg takes about the same time when using set and forget.

This was what I was referring to, because it's what I do unless on short notice (don't like the shake method). But whether it's 'set and leave' or 48 hrs @ 25-30psi, I don't notice a difference in how full the keg is. Temp is part of the equation, too - I do this @ 40F for most beers. What temp is your kegerator set at, out of curiosity ?

[tommymorris]

I agree half a keg takes about the same time when using set and forget.

This was what I was referring to, because it's what I do unless on short notice (don't like the shake method). But whether it's 'set and leave' or 48 hrs @ 25-30psi, I don't notice a difference in how full the keg is. Temp is part of the equation, too - I do this @ 40F for most beers. What temp is your kegerator set at, out of curiosity ?

Thabks for asking. I had to serve myself a beer to get the answer

My beer is serving at 39F.

[HoosierBrew]

It definitely takes some fine tuning to get what works for your system. You know, all it takes is for your regulator and mine to be off a couple psi, or our temps to be off a couple degrees to have a noticeable difference. If you think about it (not counting shake method, don't like it), if a half full keg got overcarbed at a set pressure where the full one didn't, every keg of beer would get progressively overcarbed as we emptied it.