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24 hours @ 40psi/38F ( I wouldn't go over that) should have the beer mostly carbed, at least well enough to let you eval the beer. Most regulators have a PRV that will only let you pressurize so high before venting anyway. Ask me how I know.....
Ok so there isn't one psi I can leave it at for 48 hours to get it reasonably carbed up?I thought I have seen on brulosophy that they carb at 50psi for 24 hours of something.
Quote from: goschman on July 22, 2016, 02:05:37 pmOk so there isn't one psi I can leave it at for 48 hours to get it reasonably carbed up?I thought I have seen on brulosophy that they carb at 50psi for 24 hours of something. Ok, for 48 hrs, I leave it at 30psi/40F. That gets it close, then I drop down to serving pressure. As for the 24 hour plan, 40psi won't vent the regulator but I do know that some regulators will let you go higher. 30psi x 2 days or 40psi-ish X 1 day would be safest. Or the shake method which I'm not a huge fan of.
Agreed that 30-35 psi for 48 hrs (providing your beer is cold enough) should get you carbed enough.
Quote from: HoosierBrew on July 22, 2016, 02:13:47 pmQuote from: goschman on July 22, 2016, 02:05:37 pmOk so there isn't one psi I can leave it at for 48 hours to get it reasonably carbed up?I thought I have seen on brulosophy that they carb at 50psi for 24 hours of something. Ok, for 48 hrs, I leave it at 30psi/40F. That gets it close, then I drop down to serving pressure. As for the 24 hour plan, 40psi won't vent the regulator but I do know that some regulators will let you go higher. 30psi x 2 days or 40psi-ish X 1 day would be safest. Or the shake method which I'm not a huge fan of.I agree, no shake for me eitherSent from my iPhone using Tapatalk