New Brunswick Craft Brewers Association
Brewing => Technique => Topic started by: Two Wheeler on April 17, 2016, 10:42:21 PM
-
Last night I kegged two beers, a stout and an IPA. I had some people over today and wanted to serve those beers so I took some drastic measures. I have tried this before but over did it.
I kegged and sealed as normal and set at 10psi and left to chill overnight. This afternoon I set to 20psi and shook the keg for 60 seconds each. I basically rocked them back and forth on my knee. Nothing too vigorous.
The results were decent. I would say the beers were carbed to about 70% of what they normally would be. I think I'll keep this as a last resort option, but it's definitely viable if you are in a time crunch!
-
Last night I kegged two beers, a stout and an IPA. I had some people over today and wanted to serve those beers so I took some drastic measures. I have tried this before but over did it.
I kegged and sealed as normal and set at 10psi and left to chill overnight. This afternoon I set to 20psi and shook the keg for 60 seconds each. I basically rocked them back and forth on my knee. Nothing too vigorous.
The results were decent. I would say the beers were carbed to about 70% of what they normally would be. I think I'll keep this as a last resort option, but it's definitely viable if you are in a time crunch!
i do 30 psi and about 150 shakes and get a decent carb than put it in the fridge at my serving pressure about 10 psi
-
What I'll actually do is if I'm aiming for a 10-12PSI beer (lets assume 2.6 - 2.7 volumes of CO2 when my fridge around 36 degrees), I'll set my regulator to more like 13 or 14PSI and shake the shit out of it until gas stops flowing. I'll typically shake for a solid minute or two to start out, then return every 5 minutes and roll for another 20 seconds ... I'll keep doing this until I can't hear the bubbling. This will get it to 90-105% desired carbonation ... worst case scenario I slightly overcarb but from experience i'm typically 5% undercarbed and am yet to overcarb.