Hey,
My wife informed me that "we" are hosting a party next weekend.
I made some beer I'd like to have on tap, but its sort of short notice.
The beer is (almost) all in kegs - ran out of CO2 - long story, but new cylinder will be here at 5PM. I'm working tonight, so have to do this tomorrow - 1 week before party time.
Now, this beer was made in March, has been in primary and racked to secondary for variable periods of time. Age wise since brew day (multiple batches brewed over two week period) it'll be either 5 or 6 weeks old by party time.
The 6 week old beer was in primary for 7 days, then racked to secondary for 4 weeks then kegged (pressurized with beer mix CO2-NO2 but on continuous pressure - gotta install fittings in new serving fridge.
The 5 week old beer was in primary for 3 weeks, then racked to secondary for 1 week, then kegged. Spring break, and fermentation vessel logistics at work here.
I think maturity wise, it's probably good to go.
Anyways, to get to the point of my post, finally, when I've forced carbed in past, I just set it and forget it. This time, I will only have a week to get up to carb (typically would take 14-20 days or so the old way.)
Fridge set to 34 degrees. I've checked and Beersmith says for 2.3 volumes, use 7.3 PSI. Now is there a way for the carbonation to proceed faster?
I read the sticky post (granted not all 680 replies) It suggested 24 hours on 3x target PSI (21.9), then bleed multiple times after adjusting PSI to target after first day. I'm not interested in shaking, or diffusion stones.
I'm half inclined to just set it and forget it, but wanted to hear from any with experience in doing this faster.
TD
My wife informed me that "we" are hosting a party next weekend.
I made some beer I'd like to have on tap, but its sort of short notice.
The beer is (almost) all in kegs - ran out of CO2 - long story, but new cylinder will be here at 5PM. I'm working tonight, so have to do this tomorrow - 1 week before party time.
Now, this beer was made in March, has been in primary and racked to secondary for variable periods of time. Age wise since brew day (multiple batches brewed over two week period) it'll be either 5 or 6 weeks old by party time.
The 6 week old beer was in primary for 7 days, then racked to secondary for 4 weeks then kegged (pressurized with beer mix CO2-NO2 but on continuous pressure - gotta install fittings in new serving fridge.
The 5 week old beer was in primary for 3 weeks, then racked to secondary for 1 week, then kegged. Spring break, and fermentation vessel logistics at work here.
I think maturity wise, it's probably good to go.
Anyways, to get to the point of my post, finally, when I've forced carbed in past, I just set it and forget it. This time, I will only have a week to get up to carb (typically would take 14-20 days or so the old way.)
Fridge set to 34 degrees. I've checked and Beersmith says for 2.3 volumes, use 7.3 PSI. Now is there a way for the carbonation to proceed faster?
I read the sticky post (granted not all 680 replies) It suggested 24 hours on 3x target PSI (21.9), then bleed multiple times after adjusting PSI to target after first day. I'm not interested in shaking, or diffusion stones.
I'm half inclined to just set it and forget it, but wanted to hear from any with experience in doing this faster.
TD