Force Carbonation Revisited

[@bogey2528]

Great video. I’ve got an Irish red ale that’s should be done fermenting by the end of this month and I need to have it carbonated by February 1st

[@n017kingg7]

I love the trick where you pressurized it first and then reconnected it to the out, very enlightening, doing this as I write this, my first batch and its delicious !!

[@frndssayaugust306]

For what it’s worth I force carb almost all my beer. You can take a 60 degree Fahrenheit beer transfer to a keg, force carb at 9:00 am and be drinking it at 5:00 pm. I just gas it (standing up and rocking) to 35 psi and throw it in the fridge. Pull it out again by 2:00 pm and hook to the gas at 35psi and rock it for another minute or two. And chuck it back in the fridge. When I pull it out to serve at 5. I purge most the pressure snap on the faucet and start pouring. I seldom even have to hook up to the co2 tank the beer is so gassed that if I trickle beers into the glass the faucet keeps running. I have found this to be a convenient method for me. I don’t drill holes in the beer fridge just pull the keg out at 5 set it on the floor and enjoy a few beers. Five gallon kegs don’t last a week around here so what would be improper handling never has a chance to be a problem.

[@1979raist]

That by far was the best video ive seen on force carbonation thank you sooo much (im a first time kegger)

[@havarfjerdingen2281]

Nice. Was carbonating my first keg just recently. This video really gave me some valuable tips and info.

[@dansev91]

Been home brewing for 10 years and bottling. Just switched over to kegging yesterday. Watched a million different ways to force carb. Chilled my keg down to 37 degrees for 24 hours. Set regulator to 30 PSI and did the flip it sideways and rock it back and forth in my lap for a count to 100. Waited an hour and tried to dispense. Cant remember if i purged and set to dispensing pressure of 10psi. Dispensed and shot almost all foam. Purged and set to 10 psi and still foam. Wish i had seen this video first. Going to let keg chill down for a day or two and try again

[@mustang774]

Great video guys, I have to carb a keg tomorrow. Great tips in this video....Take care, Bluefin.

[@ianthorp5761]

Thanks gentlemen! I'm just getting started w/ kegging my beer and these seem like good tips for speeding up what has been a bit of a slow process so far.

[@craigneuberger9817]

when I keg I cold crash it down to 34 degrees Fahrenheit over night, set the regulator to 30 psi hook up to dip tube side set my timer for 4 minutes and shake, put back into keezer for a week at 34 degrees Fahrenheit and I have a perfectly carbed brew, (CO2 not connected during the week )

[@MrETIENNE1963]

Craig Neuberger thank you for sharing. Do you mean 4 hours or just 4 mn?

[@LukeCommeyne]

do you have to change the thermostat on your deepfreeze to use it to keep beer cold

[@gaspring1]

Good video thanks, I appreciate the part about making sure therer is more pressure in the regulator than the keg before trying to connect. I think you saved me a lot of cussing as I just got my kegerator a few weeks ago and am now finally getting my home brew into it..... :-D

[@Jazper.]

Important! In-line on keg facing upwords while force carbing. or else u possibly got beer in your regulator, like i had.... Learn by doing... not always as economic ;) 17!

[@danielschultheiss5335]

30psi and rock back and forth until you can't hear the gas. Set to dispensing pressure and wait 12 hours. Burp the keg and drink.

[@juanantoniopachecoromero3211]

Hey guys! thanks for all the tips. Very helpful. Quick question: at the end of the video you said you hit the keg again with 35psi 4 hours before trying to serve it. Do you have to release the pressure before hitting again the keg with the CO2?

[@miladavaz]

Great video. May I ask, how long can it stay in the keg after the forced carbonation? Could I hypothetically keg and force carbonate 10 kegs at the same time and then just leave them in a walk in fridge until i need them?

[@derekremington8807]

In theory the kegs are sealed pressurized vessels, so as long as you don't have a leak or intentionally purge them, should be able to keep them good for a good length of time, just when you decide to store them for long time, I believe you would want keg dialed down to serving level so it can balance out over the duration and so don't get a nice surprise beer rocket off your faucet months later when forget it's carbonated at 30 plus lol, cheers

[@ssscorpionnn35]

thanks. sometimes you have good foam on beer but when you taste it its not enough carboneted, how causes this :/ if its not enough carboneted why we have enough foam on beer...

[@tomdchef]

Do you carbonate before or after conditioning your beer??

[@batmanipa11]

so when force carbonating, do you still need to add the sugar at the bottom to carbonate?

[@jelle1234567891011]

No, that's an entirely different method. You either inject CO2 by force carbonation as or you carbonate by adding x amount of sugar and wait 1 week on room temp for the yeast to create CO2.

[@Majnun74]

Great video. Just what I needed to know. Is homebrew carbonating using DME priming sugar considered “inferio” to force carbonation via keg? I want to start bottling my Homebrews directly from 5 gallon keg.

[@hatherlow]

No need for 30psi Cold crash the beer to say 10c , i put 10 psi on it ,lie the keg down , turn it so the gas diptube is at the bottom ie under beer. Rock it until noise of gas bubbles stops , takes about 15 mins. I also have a non return valve on my gas tube so no risk of beer getting into the reg.

[@olesiakuzio2533]

Poster on the wall! I like big hops!

[@wrpinheiro]

Great video, thanks!!

[@erickrief7625]

Hi guys great video! I always have trouble with carbonating my keg. I usually do what you said with the shaking the keg for a minute or 2 on around 30 psi and then leave it under 30 psi for another day or so. When I come to poor me a glass at around 5 psi all i get is foam. So I shake the keg a bit without any co2 pressure inside in order to make some of that co2 to come out of solution and I release the pressure. After I do that it seems to not be carbonated enough. I never get the carbonation level I get from a bottled beer I buy from the store. ?Any recommendations

[@SmartyPints]

Eric Krief what comes to mind is a number of factors. First, the temp of the beer as it is being force carbonated. if you force carb it and then chill it, your pressure wont be right when you serve later.

[@SmartyPints]

Perhaps try to hit the tank with gas, chill it, then hit it with gas again prior to going to bed. Keep that psi close to 35 psi and not under, otherwise you wont be force carbonating.

[@alexcando4726]

Eric, Alex here. Thanks for checking out the video! Trying to help you out with your problem... when you serve at 5 psi, is that through a little picnic tap, or through a kegerator? If the latter, the length of your beverage tubing can & will make a big difference. Also when you say you leave it at 30psi for another day or so, is that with the CO2 tank hooked up the entire time? If so, that could be your problem right there. But regardless, for foolproof results (if you're not in a hurry) just reference the links we have in the video description above. Figure out how many volumes of CO2 you want in your beer based on style or personal preference, find the temperature of your beer, and use both those values to determine what psi you need to achieve that. then leave your keg hooked up to a CO2 tank at that psi and leave it for a good week or so. Once gas pressure has reached equilibrium, then you will have your desired carbonation. For example, I prefer higher volumes of CO2 (like 2.5 or 2.6). So if my keezer is set at say 44 degrees, I set my psi at about 15 and just leave it all hooked up. I also serve at this psi, so to avoid foaming I have a good 18 feet of 3/16" ID beverage line hooked up between my keg & faucet. This provides the friction needed to keep the CO2 in solution & I get a great pour pretty much every time. Hope my verbose response helps! Cheers!

[@Poppy-ub3zb]

​@@alexcando4726 I am curious. How about if I use that little picnic tap serving at 5 psi, do I have to push the 30 psi pressure back to fill top space after I finish serving beer to my glass on that day?

[@alexcando4726]

@@Poppy-ub3zb Yes, at the end of the day repressurize the head space of the keg so that it doesn't go flat. If the carbonation is good, around 15psi should suffice, or if you are still in the process of force carbonating 30 psi is good.

[@dgordo2004]

What's your quick advise on force carbonating in a sanke keg?

[@reelsandmanoutdoors]

What beer is on that poster behind you? I like big hops - that’s awesome

[@pacotibo4410]

No link for the co2 levels in the comments...ps love the poster in the back.

[@sebastianleja7662]

Will I need the c02 on while I'm serving or can I just hit the keg with c02 once like you just did when you feed it through the liquid side, let it sit for 2-3 days and it's ok until you run out of beer?

[@IanHardinger]

The co2 is needed at serving or you won’t be able to dispense beer. The co2 that builds up in the headspace is not enough to dispense more than a few beers.

[@dansev91]

Serve at 10-12 psi, correct?

[@bertb4185]

ok newbie question here: "overnight in the freezer ...." so it doesnt freeze because of it's ~5% alcohol content? but you would not want to store it in the freezer any longer than nencessary?

[@Koniiiik]

I expect that the freezer is hooked up to a temperature controller that keeps the temperature just a tad above 0°C. It is definitely possible to freeze beer, and you most certainly do not want to do that.

[@likestoPlayInPuddles]

thank u so much for those charts! just getting my foot in the door w this kind of setup.

[@brianpena8944]

Hey guys. I have a 1.75 cannonball keg and was planning on force carbanating and drinking the beer tomorrow. Would I still set the co2 at 35 psi? and if so would it take as long as to carbonate as a 5 gallon keg?

[@dmmflys]

I know this sounds crazy cuz well this is all about beer but would same procedures apply to carbonating water? we drink soda water like it's going outa style

[@FloppyJedi]

Waiting for my first kegs to be sent, so the gas and beer connects are not the same?

[@Jagemon]

To my understanding the housing is the same the difference being the dip tube. That's why I don't really get the swapping from the grey (gas) ball lock to black (liquid) ball lock while doing it. Maybe someone could confirm?

[@bryanmh1]

hi.. i have a question.. when i try to carbonate my beer it doesnt seem like an industrial beer .. how i can get that level of carbonatation? i dont know if its impossible with that instrumentation.

[@turbocpt1]

How long do you carbonate for temperatures and pressure is the important bits.

[@OldNorsebrewery]

Cheers

[@highdesertbiker]

WHy do you have to pop on a liquid disconnect? Can you just keep the gas one on?

[@LithgowPanther]

They have slightly different dimensions

[@vittoriodx9191]

cheers

[@perupisco21]

hola Good video!

[@吳泓軍]

After the beer enters KEG, the carbonate is complete. How long does it take to wait for the best time to drink?

[@billwill2150]

Be careful with these ways of force carbing you can easily blow away hop volitals ! Learned that the hard way

[@vinodelbeer]

)))

[@SuperDude5842]

Didn't work for me unfortunately. Came out flat

[@michaelb371]

I force carb dip tube side 40 lbs for 14 hours. You just have to rig a male jumper from gas in to beer out.

[@tomhorn6156]

:-)