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Kegging A Stout

Hi All:

I am brewing an imperial double chocolate stout for a holiday party this year and I’d like to know how long it takes to force carb a corny keg full once I’ve dumped the beer into the keg and sealed it up. I’ve bottled up until now so any thoughts on the best method to do this would be helpful also. Thanks!!

You could have it ready in a day. Set your pressure to the serving pressure, chill the keg and shake it when ever you walk by. This will force co2 into solution.

Or you could set the pressure high and leave it set for a day or two. You risk over carbing it this way.

If you have 2 weeks. Set the pressure to the serving pressure, chill and let it set.

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