BansheeRider
Well-Known Member
- Joined
- Dec 11, 2012
- Messages
- 1,505
- Reaction score
- 101
Ok I know there are endless threads on carbing/force carbing but I need some clarification on the method I intend to use on my first kegged beer. I am not interested in rolling or shaking the keg at 30 PSI despite all the youtube videos that recommend this method. Here's what I intend on doing....
- Clean keg and sanitize
- Rack warm beer into keg
- Set to 15 PSI and purge keg for a few seconds to check seals and rid oxygen in head-space
- Set regulator to 30 PSI and leave keg for 24 hours in my kegerator
- Purge keg a little bit and lower to 8-12 PSI depending on the beer temp and leave that for an additional 24 hours and then serve.
Does this sound good? Will be beer be ready in 48 hours with this method? I will only be doing this with my first keg. After that I will be using the "set and forget" method as I will have plenty of time to carbonate my second keg while drinking my first keg. One thing I am wondering about is setting the keg to 30 psi while the beer is still at room temp. Should I chill the beer the night before carbing?
Thanks and I appoligize for the repetitive questions as this hs probably been covered a million times.
- Clean keg and sanitize
- Rack warm beer into keg
- Set to 15 PSI and purge keg for a few seconds to check seals and rid oxygen in head-space
- Set regulator to 30 PSI and leave keg for 24 hours in my kegerator
- Purge keg a little bit and lower to 8-12 PSI depending on the beer temp and leave that for an additional 24 hours and then serve.
Does this sound good? Will be beer be ready in 48 hours with this method? I will only be doing this with my first keg. After that I will be using the "set and forget" method as I will have plenty of time to carbonate my second keg while drinking my first keg. One thing I am wondering about is setting the keg to 30 psi while the beer is still at room temp. Should I chill the beer the night before carbing?
Thanks and I appoligize for the repetitive questions as this hs probably been covered a million times.