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Post by jkor on May 28, 2020 13:30:35 GMT -6
I've always been a set it and forget kind of guy. I usually set to my target PSI, roll the keg for a few minutes to get the process kicked off then let it sit. It seems like the high pressure/short duration process has become more common in the last few years. Does anyone do it consistently with good results? I guess i find it kind of hard to believe that just setting at 40psi for 24 hrs is going to get you good even carbonation but I'd be happy to be proven wrong.
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Post by drez on May 28, 2020 13:34:40 GMT -6
No. Next question.
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Post by Ken on May 28, 2020 13:43:36 GMT -6
I'm so confused. I get my beer cold overnight and then connect a CO2 tank and set it for 25-30psi for 48 hours. I have been doing this for many years and this approach works on every batch. If I want a lower carb level for something like an English Pale Ale or something I just go for a shorter time. Never heard the term "burst-carbing". Also, I have not rolled a keg in decades.  |
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Post by Seven on May 28, 2020 13:51:36 GMT -6
I'm so confused. I get my beer cold overnight and then connect a CO2 tank and set it for 25-30psi for 48 hours. I have been doing this for many years and this approach works on every batch. If I want a lower carb level for something like an English Pale Ale or something I just go for a shorter time. Never heard the term "burst-carbing". Also, I have not rolled a keg in decades. I believe that is burst-carbing, Ken. Broadly, I think anything in excess of dispensing pressure could be considered burst. I usually do 30# for 24 hours then start lowering the pressure a couple times a day until I hit serving pressure, which I have at around 11-12#. I typically disconnect the other 3 kegs while doing this just in case. |
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Post by Ken on May 28, 2020 14:02:19 GMT -6
I'm so confused. I get my beer cold overnight and then connect a CO2 tank and set it for 25-30psi for 48 hours. I have been doing this for many years and this approach works on every batch. If I want a lower carb level for something like an English Pale Ale or something I just go for a shorter time. Never heard the term "burst-carbing". Also, I have not rolled a keg in decades. I believe that is burst-carbing, Ken. Broadly, I think anything in excess of dispensing pressure could be considered burst. I usually do 30# for 24 hours then start lowering the pressure a couple times a day until I hit serving pressure, which I have at around 11-12#. I typically disconnect the other 3 kegs while doing this just in case. Interesting. Never heard it called that. I know that some people like using 10-12 psi and let it go for a week or whatever but I learned this method years ago and I liked it and kept using it. If I had found an issue with it I would have been looking for an alternative. |
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Post by jkor on May 28, 2020 14:15:02 GMT -6
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Post by Seven on May 28, 2020 14:21:18 GMT -6
I've found that CO2 bubbles are larger with the quick-carb methods but they eventually get finer and are on par with the slow carb bubbles.
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Post by jkor on May 28, 2020 14:24:35 GMT -6
I've found that CO2 bubbles are larger with the quick-carb methods but they eventually get finer and are on par with the slow carb bubbles. I've heard that before but never experienced it. I'd be curious to hear a physical explanation of why that might be the case. |
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Post by jkor on May 28, 2020 14:25:24 GMT -6
I found a 100psi secondary gauge in my stash, I may have to test this 50psi/12hr carb method.
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Post by jkor on May 28, 2020 14:29:51 GMT -6
On a side note...the guy doing that experiment has some seriously fancy brewing toys.
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Post by Ken on May 28, 2020 14:35:50 GMT -6
When I was a new kegger/force-carber, I had heard about a way to crank up the pressure and then roll the keg in its side for x amount of time to get very fast carbing. But then someone said that you could also experience 'carbonic acid bite' from that method at which point someone else might say "Right, you have to give it some time and that bite will age out"... at which point I might say "If the method is supposed to be FAST... then waiting defeats the purpose!". So I settled on the 25psi for 48 hours and the rest is history. Can't tell you how many batches I have carbed that way. If it's barbaric, well, guilty as charged. |
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Post by jkor on May 28, 2020 14:57:51 GMT -6
I'm going to try the 50psi/12hrs on the Dort. I'll let you know how it goes.  |
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Post by jkor on May 28, 2020 15:37:24 GMT -6
Hmmm...it appears both of my co2 tanks are almost empty and the hydro test dates are 2007 and 2010. That's not good.
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Post by Ken on May 28, 2020 15:48:26 GMT -6
Hmmm...it appears both of my co2 tanks are almost empty and the hydro test dates are 2007 and 2010. That's not good. Probably not good. My one source (a fire extinguisher place) is actually closed now during the Great Isolation. But the one supplier (a homebrew place) is still filling tanks here. Also, she is either blind or just wants the business because I bring in expired tanks and she fills them without batting an eyelash. Is anyone here squeamish about filling a CO2 tank that was beyond it's stamp? I have a 20# tank that probably had it's last stamp in 2010 and it's getting low. I'm considering taking it to her to see if she'd fill it. |
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Post by jkor on May 28, 2020 15:52:55 GMT -6
The welding gas place that i used to exchange at didn't really care. They did their own hydrotests to they would just rectify them. I may be stuck with the homebrew shop this time.
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