Forced carbonating?

[orange]

:wha: I'm not sure i understand this. Is it a replacement for conditioning or just a different way of getting gas into a beer? Sorry if thats a daft question. :whistle:

 

[Growler]

If you force carb then you don't prime with sugar but you still condition as you would normally

 

[orange]

Ok. Thank you :thumb:

 

[evanvine]

I may be out of order here Growler, but I thought "conditioning" was the act of carbonating as opposed to "maturing" being the act of ageing.
Am I being nit picky here?

 

[snail59]

I may be out of order here Growler, but I thought "conditioning" was the act of carbonating as opposed to "maturing" being the act of ageing.
Am I being nit picky here?

Your being picky Ev


Beer conditioning is a required step to making beer. It takes place after initial fermentation, when the liquid is removed from the lees and transferred to a new container. It comprises three steps:

maturation (including secondary fermentation)
clarification
stabilisation


Well thats what WIKIPEDIA says :lol: :lol: :lol:

 

[Dieseljockey]

Beer conditioning is a required step to making beer. It takes place after initial fermentation, when the liquid is removed from the lees and transferred to a new container. It comprises three steps:

maturation (including secondary fermentation)
clarification
stabilisation
Well thats what WIKIPEDIA says :lol: :lol: :lol:

:clap: :clap:

"Forced carbonating" is just the action of adding Co2 to your keg..Like this

 

[Muddy Funker]

I may be out of order here Growler, but I thought "conditioning" was the act of carbonating as opposed to "maturing" being the act of ageing.
Am I being nit picky here?

That's how I understand it too.

 

[BeerBloke]

maturation (including secondary fermentation)
clarification
stabilisation


Well thats what WIKIPEDIA says :lol: :lol: :lol:

Isn't that the same as 'a bloke down the pub told me?'

 

[lancsSteve]

Do others find that force carbonation gives a slightly different taste - more of a soda water edge? I;ve had that on a couple of beers I've force carbed so now moving to priming in cornie (with shortened dip tube) and just maintaining pressure rather than adding gas - will see if it's a difference...

It does fade with time but always seems to have 'soda water' edge there which I don't really like.

 

[evanvine]

Well thats what WIKIPEDIA says :lol: :lol: :lol:

Well, if you're going to quote "wiki" at me, what else can I do but throw in the towel!
That was unfair. :lol:

 

[BigYin]

I was going to start a thread on this, but I'll resurrect this one instead :

For Ale style beers, if I just want to chill the cornie, then put it on a regulator at, say 30 psi, how long should I leave it connected to get a reasonable carbonation?

I don't really have space in my current setup to do the 15 mins rolling it on its side method.

I want to be reasonably frugal with the CO2, and I also don't want to over-carbonate the beer :hmm:

 

[Aleman]

For Ale style beers, if I just want to chill the cornie, then put it on a regulator at, say 30 psi, how long should I leave it connected to get a reasonable carbonation?

I don't really have space in my current setup to do the 15 mins rolling it on its side method

Just how many miles of 3/16" tubing will you have between the corny and the tap?

Seriously I know there are videos on the web that show you have to force carbonate and all recommend hooking it up to 30psi and shaking / rolling the keg for 15 minutes, but this is a great way of producing really fizzy foamy frothy beer . . . and normally is always followed by

I followed this video on youtube on how to force carbonate my beer, and now all I'm pouring is foam

type posts. I carbonated some water yesterday 30psi on the keg, and shook from side to side for 60-90 seconds . . . result coke level of carbonation . . .you are not going to be able to serve that unless you have a lot of of 3/16" beer line.

What you need to do is to put no more than 10 psi on the keg and leave it for a week or two to gently come to equilibrium (of course you can sample during this period to determine how the carbonation is coming along :whistle: :whistle: ). if you want to hurry it along then shaking is the only way to speed it up in a controllable manner but do not increase the pressure above 10 psi

 

[BigYin]

Most interesting Aleman :mrgreen:

And what of the soda water like taste mentioned above? Any idea what this may be?

The only other cornie I've done got about 24 hours at 30 psi, then took it off the gas and left it a week before chilling and starting to drink, but while the carbonation is actually ok, the process seemed to use rather more gas than I'd anticipated it might :hmm:

Of course, if there was even a tiny leak on the cornie,that could have also accounted for that loss :hmm: