just curious how yall do yours? I'm wondering if anyone has pushed the gas in through the liquid out dip tube? I usually either hit it with about 30 psi for a day or two or let it sit under about 10-12 psi for a week or so with the gas hooked up like normal. Was wondering if pushing gas in through the bottom and letting it bubble up through the beer makes any difference?
It depends on where it's at in the pipeline. If I can toss it directly in the keezer, I'll shake and bake it @ 30 PSI, drop the pressure, and keep gas on it until it's ready to pour. If it's going into the cellar to age I'll add about 3 oz of table sugar after racking. I'll hit it with some pressure to seal and burp the keg and check it occasionally.
You might get it done a bit faster pumping it through the liquid dip tube, but probably not enough to hassle with swapping the connectors. You'd really need a diffusion stone for that technique to make a significant difference. I usually do serving pressure for 10-14 days. Occasionally, I'll set it to 30-35 for two days, then turn it down to serving pressure, at which point, it's good to go. Not perfect, but close enough to drink.
I stick 25-30 pounds on it when I keg. Then I will burp the keg before I hook up to my kegerator. If the beer is not fully carbonated I will stick it on 15 pounds till It's done.
I just put the gas in the gas post, set for 15 and wait. I don't like the 30 psi and shaking business. I feel the beer benefits from the extra time sitting anyway
It depends. If I'm in a hurry to serve I'll use the crank and shake method, but normally I'm not in a hurry so I'll just set to the ending psi I want and let it sit.
The exception to my 'normal' routine is when I'm planning to let a big beer age for months or more. In that case, I'll hit it with 60 psi (the limit of the safety valve), then set it in a closet until it's time to prep it for pouring. There's always carbonation adjustments to make at that time. It probably goes without saying that you need to purge the headspace before you do any of these things.
I'm usually in a hurry so either shake and bake or crank it up high for a few days. If I was able to brew more often I'd probably be more apt to set and forget. Also only have 2 taps
Slower carbing allows for hydrating of the Co2; which is a very good thing. When I need a keg cArbed quick I'll boost to 35-40 psi for 2 days and the. Burp down to serving pressure; but I try like hell to never do this. Properly hydrated Co2 and the resulting affect on the mouthfeel and taste enhancement is the way to go.
