Carbonating through liquid line

[dannyboy58]

[quote=“Stealthcruiser”][quote=“Silentknyght”]I’ve been debating something like this:

http://morebeer.com/products/carbonating-keg-lid.html

… but the price has kept me away.[/quote]

I like it, 'cept for the price…Might have to check with some of my brew club members, and see what kind of parts they have laying around, and give it some D I Y action.[/quote]

Seems like what was mentioned above about adding a line and stone to the gas in tube would be much cheaper and just as efficient as the new lid.

[scalded_dog]

@grainbelt

[quote=“Loopie Beer”][quote=“Scalded Dog”]One thing I’m learning is the old adage “patience is a virtue” is sure true when it comes to brewing. I’m not force carbing any more, I simply connect up at 10 PSI and wait a few days. I force carbed my oatmeal stout and it was way over carbed and tasted a bit bland. Now after over a week it’s almost at the right carbonation level and tastes awesome. So I drank (wasted) about 1/3 to 1/2 the keg (of bland beer) and if I had waited and let it age more I would now have a full keg of really awesome stout.

This is because the CO2 needs to not only disolve in the beer but also hydrate.[/quote]

I have never noticed any difference than carbing a beer with setting it at a specific psi for a week vs putting it at 25-30 psi for a day or two then backing down to serving pressure.

Certain beers may benefit from the longer chilling/psuedo lagering time but the carbing method has made no difference[/quote]

I have noticed that the beers that sit in the keezer for at least a week do actually taste better than the ones I force carb over a 2-3 day period. I have been aging all my ales for 3 weeks instead of two weeks. Maybe the method I am using has nothing to do with it and it’s the fact it is sitting in the 34º keezer for 7 days?

[loopie_beer]

[quote=“Silentknyght”][quote=“grainbelt”]
Those beers with the large bubbles are just not ready and absorbed. They will turn into small bubbles[/quote]

I’m not necessarily disputing that this is happening, but I don’t understand the mechanics/science behind it. Any resources I can read-up on?[/quote]

Sure: http://www.cchem.berkeley.edu/rjsgrp/pu … ngland.pdf

HAVE FUN!

[the_professor]

@Scalded Dog

One thing I’m learning is the old adage “patience is a virtue” is sure true when it comes to brewing…

Absolutely true and congrats on making that discovery. It applies to more than just carbonation… Many homebrewers (and even a few commercial brewers and especially brewpubs) are often in such a rush to crank out beer that it sometimes takes a while to discover that simple truth (if they ever do at all).
Rarely does rushing any aspect of the brewing process actually improve the end result in any substantial way.

[bunderbunder]

FWIW, though, unlike for a lot of other steps you can rush I don’t think quick carbing will do any harm to a beer. Unless maybe you end up drinking it all in a few days so you never get to experience what it would have been like if it had been given enough time to properly mature.