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Hello Everyone,

I just wanted to get a survey going of everyones force carbonation methods. Here's what I recently did (I will let you know how it went).

1. PSI set to 18 @11deg c (5 gallon batch, Ale).
2. Planned 2 days carbonation.
3. Shake/roll once per day.

Should come out to 2.5vols according to BS.

Something tells me this was covered in another thread, but personally when force carbing, I set my kegs at serving pressure (10 to 12 PSI) and leave them in the kegerator for a week. No shaking or rolling required.

You are correct sir.
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When I force carbonate, I chill the keg for 1 day, then hook up CO2 at 30 PSI for 48 hours. After that I release the pressure and then set back to serving pressure ~12 PSI.

jeffsmith wrote:When I force carbonate, I chill the keg for 1 day, then hook up CO2 at 30 PSI for 48 hours. After that I release the pressure and then set back to serving pressure ~12 PSI.

this

I connect the keg at 30PSI at room temperature and shake it till I feel like I'm going to die (a couple of minutes). Then I put it in the keezer at 30 PSI for 12-18 hours (essentially overnight). After that, I release the pressure in the kegs and reduce it to serving pressure. In my system that works 90% of the time (the other 10% is either slightly over or under-carbed and needs fine adjustments)

EverwoodAveBrewShop wrote: shake it till I feel like I'm going to die ...

I felt silly till i read this. My number is 500 shakes at room temp, 30 psi, and chill for 12 to 24 and its good.

Sandy

Has anyone here tried a CO2 difuser in their corny? I picked one up on the cheap but am uncertain on 1) installation 2) removal (ie: do you remove when carbing is over and its time to serve?
Any help out there?

synchros wrote:Has anyone here tried a CO2 difuser in their corny? I picked one up on the cheap but am uncertain on 1) installation 2) removal (ie: do you remove when carbing is over and its time to serve?
Any help out there?

I haven't used one, and don't know exactly what yours looks like. I assume it threads through the lid and is a tube with a sintered SS piece on the end? I would suggest that if you swap lids when the carbonation level is right, that might be a chance for oxidization or infection, so maybe better to leave it hooked up.

Of course, I defer to folks on here who've used them.

I used to use one. I used an old lid to make an adapter for it. You don't have to remove it, depending on how it is connected.

synchros wrote:Has anyone here tried a CO2 difuser in their corny? I picked one up on the cheap but am uncertain on 1) installation 2) removal (ie: do you remove when carbing is over and its time to serve?
Any help out there?

I use one when I'm trying to speed things up a bit. Like Mr X, mine is installed on a spare lid. It seems to cutting carbing time in half at serving pressure... so 1 week instead of 2.

I remove it when the beer is carbed and put a normal lid on the keg. I don't think it's necessary and I don't think it would hurt to leave it on so I don't have a good reason for doing so.

You guys refer to the lid, are you talking sanke? I was thinking a long dip tub on the end of the "in" popit. I could certainly just be lost however!

Corny.

Ok...that still doesnt answer my question in reference to "swapping out lids"

Take out the normal lid and use the one modified to use the carb stone.

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synchros wrote:Ok...that still doesnt answer my question in reference to "swapping out lids"

I use something like this:

AHHH that was the missing piece! I had no idea you could get a lid such as this...I should have researched this more I think

Thanks everyone! I'm off to look for a new lid

If you don't already have the lid, could you stick the stone/tube onto the existing gas-in tube? Might get lucky and have it be the same diameter.

Hey chalmers,
I actually lucked out and was able to hook a tube to the current air in. I have to say this stone has caused me some headaches. I didnt take into effect the back pressure considering my beer now had an additional exit point literally submerged into it.
my co2 tank emptied (leaky connection) and my keg backwashed to my regulator booooo. Stay tuned i hope its not ruined

synchros wrote:Hey chalmers,
I actually lucked out and was able to hook a tube to the current air in. I have to say this stone has caused me some headaches. I didnt take into effect the back pressure considering my beer now had an additional exit point literally submerged into it.
my co2 tank emptied (leaky connection) and my keg backwashed to my regulator booooo. Stay tuned i hope its not ruined

Glad that the connection was the same size, but shitty that your co2 has drained. It is true that the sintered stone will offer a bit more backpressure, but I'm surprised that it would be terribly noticeable. Can you comment on what carbonating regimen you used/wanted to use?

Have you tracked down the leak point? I wouldn't expect anything you did (attaching the tube to the gas in tube) would have created the issue: if that connection wasn't secure, it would just be "leaking" inside the keg, so the lid should be sealed enough to keep it all in. Maybe because the gas in is now submerged, the little shot of 30psi gas I use to ensure the lid is sealed is no longer a viable means to get it tight...

The leak was a busted weld on my quick connect to barb, tore the barb off with my bare hands. Since I replaced that the leak is gone (horray) and it seems maintaining the same pressure setting on my regulator fixes the backwash. I had turned it down to srving temp but didnt equalize the keg with the pressure valve so that caused it. Keg was pressurised to 30psi
this is all hearsay and specualtion at the moment!

SealClubber wrote:Hello Everyone,

I just wanted to get a survey going of everyones force carbonation methods. Here's what I recently did (I will let you know how it went).

1. PSI set to 18 @11deg c (5 gallon batch, Ale).
2. Planned 2 days carbonation.
3. Shake/roll once per day.

Should come out to 2.5vols according to BS.

I set my regulator to 25 PSI @ 5-8 degrees and leave for 2-3 days (depends on what's in the keg). Then I release the pressure and set to 5 PSI for serving. No rolling/shaking involved.