Hey guys, I just bought my first keg for kegging up my home brews, so I am new to both kegging and force carbing. I have a nice beer in the primary that is ready to be kegged in my shiny new Cannonball, but I have never forced carbed a beer and wanted some background on how to force carb this small (1.75 gal) keg. I understand the basic concept behind force carbonation, but if someone - who has experience force carbing this particular keg - has any general information or advice, that would be fantastic. Thanks, Jake
The laws of pressurized gases favor no man/keg. Throw it on 15 psi for a fortnight and you're probably good.
At say, 40F (a pretty average keezer temp), 15 psi is going to equilibrate at almost 2.8 volumes of CO, which is a bit high for most styles. OP: first decide how many volumes of CO2 you want, then consult one of the many charts, like this one...
