carbonic acid, carbing advice?

[zodiak3000]

i think i have noticed this flavor in my last coupe batches. usually carb at 30 psi for 48 hours at about 40F, then bleed back down to 12 psi. not sure what to do. maybe just hit it at 12 psi and leave it? only hit it at 30 psi for a few hours? ive been picking a "seltzer" kind of flavor that im positive is not an infection.

 

[drhookmec]

I had that same problem myself when I started force carbing.
I added one of these to my co2 line and the problem went away.

http://www.northernbrewer.com/shop/in-line-sanitary-filter.html

 

[BigFloyd]

I'd opt for the 2 weeks at 10-12 psi method here. It will also give your brew a chance to cold condition a bit. I've only had that flavor pop up sometimes when I rush the gassing, so I don't bother with that (or shaking) anymore.

 

[drhookmec]

I'd opt for the 2 weeks at 10-12 psi method here.

Problem with that is most brewers have a hard time waiting that long.

 

[BigFloyd]

Problem with that is most brewers have a hard time waiting that long.

That's why I run 3 taps.:rockin: