How much time are you really saving? My guess is not much. Besides, it's just another thing to clean and sanitize.Been using the carbonation lids now since January (~20 batches.) Will never use another method. A stone is indeed another thing to clean, but just one little thing. Fill keg, set in keezer and put gas on carbonation post at serving pressure and temperature overnight. Move gas to regular in post. Done. Don't bother with an overcomplicated Quick Carb. Don't guess at burst or crank and shake methods. Don't wait for beer to carb while it's otherwise ready for drinking. There are numerous manufacturers of these things.
Reviving old thread..
So I read the directions that came with my product.. there were none but there were some online. According to what I understand here, I can just put it at serving pressure and disconnect in the morning and be ok?
I did the whole 2psi, 4psi, 6psi thing the first time but don't really want to deal with that now... But also want to try this beer tomorrow and not have it insanely overcarbonated... Like the last time when I was trying to get a beer ready for a club competition and I connected and shook... But it was nothing but foam pouring..
This will be my 3rd beer with it. Just transferred and it's connected at serving temp..
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