And if I'm not trying to force it quickly? How do I know when it's done?
When I force carb, I chill the keg down to 35 or so, set the gas to 25psi, turn the keg horizontal and rock it back & forth. You'll hear the gas flowing in as the beer saturates with C02. Once you don't hear any more gas flowing, turn the gas down to serving pressure and let the keg sit for several hours, then you're ready to serve.
Out of curiosity, why would you not just shake it and carb it up? To my knowledge, there is no downside to doing this and you have fully carbed beer more quickly. If you don't want to serve it until later, that's no biggie, it'll be ready whenever you are.
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