I got to do anything but work right now
Fully conditioned and clear guinness on the quick----
---use an american yeast, 1056 of safale 05 is what i use. The irish -- wyeast anyways is not very flocculant, although it does match guinness much better. Either way will work-- use a touch more isinglass if going irish:
- original gravity 1.038 to 1.044
- ferment out primary 70F (5 days)
- transfer into secondary 5 days or until fermentation is totally done (american yeast is faster then irish IME),
- transfer again (i like using a keg as i can purge with CO2 and prevent oxygenation) and add dry isinglass (1/8 teaspoon partially dissolved in a Budweiser for 20 minutes) and polyclar mixture (like a teaspoon), then add the whole kitten kaboodle into the keg as transferring. Purge airspace at top of keg with C02. Agitate beer WELL! (shake!)
- wait 48 hours to clarify, then transfer into serving keg, put in kegerator 38F (if doing a keg to keg transfer and drawing from the bottom via keg dipstick-- discard the first pint or so as it will be a thick yeast/isinglass/polyclar slurry-- once beer flows clear put it in the serving keg!)
- set C02 tank at 40 PSI and leave for 12-18 hours
- Disconnect from CO2 tank and hook up to beer gas at 40PSI
Should be pouring frothy, cascading, guinness with a few days from then. Once it is dial beer gas to 30-35 PSI.
if still not fizzy enough to get the stout faucett cranking the way you like after a three days or so-- disconnect the beer gas--pull the relief valve, and charge the keg with 40 PSI CO2, then re attach the beer gas. check the next day.
This carbonation process is all variable but that is the general idea to get it done quickly without man handling (shaking) kegs.
You can also agitate the kegs while cold and the gas is hooked up and on-- that will do it in a matter of minutes but is way more temperamental. If experimenting or rushed and tackling carbonation that way-- do the CO2 first for mild carbonation then the beer gas--- On both accounts agitate a couple minutes. check carbonation. repeat until where you want it.
You can ferment the beer quicker (turbo yeast would be one way and/or more aggressive finings, or cold crashing and cutting fermentation times down) but you'll sacrifice quality.