WHat are good ways of carbonating a full size keg of beer without having to lift and shake it? Can someone help me figure out how much pressure (at approx. 45 degrees F) and for how long..to achieve a good carbonation level to serve at? Is there a way to carbonate quickly between the fermenter and the keg?
Secondary: Centennial IPA
On deck to be brewed: An absolutely ridiculous amount of ale