From the HBD Archive
From: michael@wupsych.wustl.edu (Michael Biondo)
Subject: forced carbonation
Date: 1992-04-02 21:49:14 GMT

Hello All...

I have a few questions regarding Forced Carbonation. I have gone
through past HBD and have downloaded the CO2 chart from the
archives so I think I've got somewhat of an idea of the general
process. But, there are still a few grey areas...

What I've got so far is this:
Rack to the keg; pressurize to about 30psi and shake real well;
lower pressure to that specified on the CO2 chart based on
temperature and desired carbonation level.

Now for the questions:
First of all, does the above pretty well describe the process
or am I all wet from the get-go?

Is it necessary to chill the beer down as much as possible to
aid the CO2 going into solution? If yes, what are the effects
when the beer is warmed back up to serving temperature?

After initial pressurization to 30psi, how long is it recommended
to keep the beer at that pressure before lowering it to the chart
pressure?

Is it sufficient to pressurize the keg and then remove the gas,
or should the gas be left on for the entire rest.

After the 30psi pressurization I assume the keg must be vented and
then re-pressurized to the chart pressure. After which, how long
is the recommended chart pressure rest?

Should the chart pressure rest be done at serving temperature or
as cold as possible?

Lastly, (whew!) do you all think that there would be any benefit
in connecting the gas line to the *output* of the keg so that the
gas would have to actually bubble through the beer while
pressurizing?

Thanks in advance for any light you all may be able shed on the
above...

Mike Biondo
michael@wupsych.wustl.edu


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