BadWolfBrewing
Well-Known Member
I've been slow force-carbing for a couple years now, and I'm finally annoyed enough to ask the question.
I carb and serve at about 10 PSI, through 9' or so of beer line. I keep the keezer at a balmy 36-37 degsF.
First few times I kegged I tried to speed things up, and always overcarbed and had to futz with it for days, so I just carb at serving pressure.
Thing is though, it takes a really really long time, compared to what I've read. At 4 weeks, it is 'almost' there, but not quite. I like beers with high carb, but nothing extreme. My numbers should put me at about 2.5 volumes.
I don't rock it or anything, just burp it a few times to purge any O2 right after kegging.
So, why is this taking so long? I don't necessarily want to change the process, I'm just wondering why I am getting different results than what I read about.
Many thanks, have a good weekend
I carb and serve at about 10 PSI, through 9' or so of beer line. I keep the keezer at a balmy 36-37 degsF.
First few times I kegged I tried to speed things up, and always overcarbed and had to futz with it for days, so I just carb at serving pressure.
Thing is though, it takes a really really long time, compared to what I've read. At 4 weeks, it is 'almost' there, but not quite. I like beers with high carb, but nothing extreme. My numbers should put me at about 2.5 volumes.
I don't rock it or anything, just burp it a few times to purge any O2 right after kegging.
So, why is this taking so long? I don't necessarily want to change the process, I'm just wondering why I am getting different results than what I read about.
Many thanks, have a good weekend