[quote=“dannyboy58”]Looks pretty good. You’ll get lots of different opinions on carbonating a keg. The most reliable method being the set and forget where you adjust your pressure to the correct setting with regard to style, serving temp and vol level and leave it for 2 weeks or so.
First question I have is why 3-5 psi? I like to connect at a higher pressure 20+ psi because it helps to seal up the lid.
Here’s the method I use to “quick” force carb a beer I want to serve within a few days.
Set the reg to 30psi, attach the hose to the gas(IN) side and vent the keg to purge O2. Then I move the gas line to the liquid(OUT) side, still at 30psi, and shake it for a couple minutes allowing the gas to bubble up from the dip tube thru the beer. Leave it connected like that overnight, then next day shut off the gas, vent the keg to release pressure, set the reg to my serving pressure 9-10psi and attach to the gas(IN) side. Day 2-3 the beer is fairly close to proper carbonation.
Some will tell you to NEVER shake or roll the keg because you run the risk of getting beer into your gas line but as long as the pressure is kept higher in the line than in the keg I don’t see how that can happen. Always try to make sure the pressure in your beer line is higher than the pressure in your keg when you connect it. This will help you keep beer out of the gas line if you don’t have blowback valves.[/quote]
This is exactly the method I use to quick carb. Sometimes I’ll shake the keg, sometimes not, it depends on how energetic I feel at the time and how big a hurry I’m in. One addition I make, though, is to purge the empty keg with C02 before I fill it. It might not make a big difference depending on how long the beer stays in the keg, but it doesn’t hurt to keep as much oxygen away from the beer as possible
