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I just kegged my a lager yesterday (Sunday) and it is at 2C and 12PSI. I would really like to have this carbonated by next Sunday (1 week) for the Superbowl. Do you think it will be ready?
I usually avoid messing around with the PSI, and my carbonation has been all over the place because my temperatures were up and down. However, I just got one of those premade temp controllers from Dave (Everwood), which seems to be working great.

If it was you would you just leave it at 12PSI? Maybe I should jump start it a bit by cranking to 20PSI for 24 hours? I don't want an overcarbed foaming mess, but I don't want it flat either!

Personally I turn mine to 30 PSI for 36 hours. I put my kegs in the fridge @ room temp and then let them gradually drop to 4 degrees, after that I release the pressure, then drop it to 6 PSI to serve. (I only have 4' lines).

You'll be pretty good after one week at those settings. You might catch shit for having your temp set so cold, lol. I keep mine on the cold side too.

it won't hurt to set the pressure to 30+ psi for a couple of days and it will speed it up a bit.

A week is how long it takes at a steady pressure. You can speed things up though if you want, as mentioned in the above two posts. Keith's method sounds interesting. You'd have a lower carbonation level I think, which is how I like it as well.

According to this calculator after a week at 2C and 12PSI you will get a carbonation level of 2.7. On that link there’s a rough guide for recommended carbonation levels for different styles.

There’s a good thread here: http://www.brewnosers.org/forums/viewto ... f=3&t=5539" onclick="window.open(this.href);return false;

I put mine @ 12 PSI at the same temp - never a problem - in 7 days it'll be perfect!
It's the set it and forget it method.

GuingesRock wrote:Keith's method sounds interesting. You'd have a lower carbonation level I think, which is how I like it as well.

I never found carbonation lacking, and the reason why I typically put it in at room temp and let it chill itself while carbing is that all my lines are in the fridge haha. No choice to do it this way, unless I want to keg carb it with sugar (trying this with my alt as we speak).

I carbonate mine in 3 minutes. 30psi, 3 minutes rocking the keg the whole time.
Do that, de-pressurize and set down to 12 psi.

Keggermeister wrote:I carbonate mine in 3 minutes. 30psi, 3 minutes rocking the keg the whole time.
Do that, de-pressurize and set down to 12 psi.

Is the keg chilled when you do this, or still warm? I may have to attempt this to get my beers ready for drinking. I keg Friday and my current method would put me at 8pm on Sat (which is still fine).

I do 24h at 30PSI and then purge and set to serving pressure (12 PSI) and It's usually ready in 3 days with little "carbonic bite"

Keith wrote:

Keggermeister wrote:I carbonate mine in 3 minutes. 30psi, 3 minutes rocking the keg the whole time.
Do that, de-pressurize and set down to 12 psi.

Is the keg chilled when you do this, or still warm? I may have to attempt this to get my beers ready for drinking. I keg Friday and my current method would put me at 8pm on Sat (which is still fine).

Yes Keg chilled. de gasing will spit beer if you do it too quick. Do it a bit at a time until it is de gassed. Then and only then hook up the gas line set to 12psi. I have made it a practice to hook up my line with the release valve open just to be doubly sure i don't fill my gas line with beer. Been there.

Thanks for all the opinions. Seems like it would probably be ok if I set it and forget it, but just to be sure I will bump it up to 30PSI for 24 hours, before bringing it back down to 12PSI.

Cold liquid will get the co2 more quickly and effectively, I usually put the carboy in the fridge for a day of so then rack then 30 psi for 2-3 minutes kill the air and let it sit for at least a few hours so that everything drops back down to the bottom of the keg.

My recipe is cool it down to 5*C, set to 30 psi for three days, after 3 days purge and set to 10 psi, drink delicious nectar... easy peasy Japanesey