admistrator wrote:Bugeater wrote:I usually carbonate at room temperature, often while watching tv and having a beer. I check the carbonation temp/pressure chart and set the CO2 pressure accordingly. I put the keg on it's side with the gas post down. I rock it back and forth for a bit with my foot (shoes off). I can feel the gas bubbling in. When the bubbling stops, I rock it again. I keep doing this until I get little or no bubbling even after vigorous rocking. I then put the keg in the fridge or kegerator to chill. I wait until the keg chills to serving temperature before hooking gas up again to prevent back pressure into the gas line. I have check valves in place to keep beer from getting past the manifold. Generally 24 hours to chill and another 24 hours on gas again gets the level right where I want it.
Wayne
Do you leave it at a high pressure (30 psi or so) or do you purge down to serving pressure before putting it in the fridge?
I leave it at high pressure when I put it in the fridge. As the beer cools, the excess pressure goes down as the CO2 is absorbed by the beer.
Wayne
