speeding up forced carb

This seems like sound advice.

http://www.beeradvocate.com/community/threads/regulator-problem.285180/#post-3586008

 

You could go 30 PSI for a day or *maybe* a day and a half, followed by appropriate set and forget setting. Or you could try the rattle and roll method. Between the two, I'd go with the first. Or buy a couple cases of beer and explain to whoever was expecting this keg of beer that you'll plan better next time. That's actually what I'd do. Very few beers will be at their peak flavorwise 4 days after kegging.

 

I've done force carb in a couple hours. Low temp + High pressure is all you really need. Get the keg down to 32F, hit it with like 35PSI until you hear the gas stop. Disconnect, agitate for a minute or two (I like to roll). Repeat 2 or 3 times. Let it sit disconnected at that high pressure for a while (hour, overnight), vent pressure. Hit it back up to dispensing pressure, test a pint.

 

Agree with Vikeman . . . let your drinkers know you're smart by telling them you can't rush a delicate process.

That said, if you're determined to drink it on Sat I would split it into two or three kegs . . . initially hit it with about 25 - 30 psi then set the required pressure . . . it'll be ready in four days. I've shaken my kegs before but expect it to re-suspend the sediment (which probably won't clear up in four days). If going just for show you can shorten your serving line which will give a big frothy head . . . the beer will still be under-carbed, but will pour impressively.

 

There should be laws prohibiting rushed beer carbonation!

 

You can carb it in a few minutes as I usually do. Just get the keg down to 43 F, set pressure valve to 14 psi then move the keg vigorously forward-backwards or roll it over the floor, you´ll see the pressuremeter goes down(because beer absorves gas) then adjust the valve again to 14 psi and continue moving hard the keg repeating the process until the pressuremeter doesn´t go down anymore. Once you think it is carbed correctly close the gas valve , unplug the gas line from the keg and let the pressuremeter purge the remaining gas to reset it, now plug the gas line again without opening the gas valve and you will see and check the carbonation of your kegged beer.

Sorry I don´t know if my english allows you to understand what I have stated.

 

If it's an ale with an expectation of fresh consumption, yeah you can carbonate it in 2 days. If it's not a beer with an expectation of fresh consumption (ie: barley wine, most lagers, aged stuff) don't do this.

I follow the advice of Randy Mosher for kegging. I have that page dogeared. atpca's thinking sounds about right.

We jammed carbonation into a blonde ale for serving at an event, I think we rocked it with 40 psi and let it sit at 20 psi for the day (2.5 gallon keg). The rest of the blonde is actually carbonating now for a 4 day carbonation.

 

I routinely (i.e., always) force carb at 30psi for ~24hrs (leave the pressure on at 30psi the entire 24hrs). degass and then dial it back to serving pressure (12psi). It is usually carbonated enough to drink after 2-3 days..stabilizes over the next few days. It's a lot better to slightly undershoot the carbonation level and then let it stabilize at serving pressure rather than overshoot and battle overcarbonation for the life of the keg.