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My keg is still not carbonated!

2 days at 20 should get you close to where you want to be. I have been doing 3-4 days quite easily, with no overcarbing. After that I either roll it to have it ready in the next day or so, or just let it sit several more (with no preasure) to get it stable.

2 days at 20 should get you close to where you want to be. I have been doing 3-4 days quite easily, with no overcarbing. After that I either roll it to have it ready in the next day or so, or just let it sit several more (with no preasure) to get it stable.[/quote]

4 days at 20 I would be overcarbed, it will depend on your temp to.

I am almost fully carbed at 4 days at serving psi, drinkable at 4days (closer to 5 or 6)

2 days at 20 should get you close to where you want to be. I have been doing 3-4 days quite easily, with no overcarbing. After that I either roll it to have it ready in the next day or so, or just let it sit several more (with no preasure) to get it stable.[/quote]

4 days at 20 I would be overcarbed, it will depend on your temp to.

I am almost fully carbed at 4 days at serving psi, drinkable at 4days (closer to 5 or 6)[/quote]
Mine is cold, beer comes out around 35-36F. So hopefully two days will get me there. It’s a hefeweizen, so I’m not worried about it being too young or anything.

You’re fully carbed at serving pressure in 4 days? How can that be? It takes at least 2 weeks for co2 to real full equilibrium (barring no leaks).

[qutoe]
4 days at 20 I would be overcarbed, it will depend on your temp to.

I am almost fully carbed at 4 days at serving psi, drinkable at 4days (closer to 5 or 6)[/quote]
Mine is cold, beer comes out around 35-36F. So hopefully two days will get me there. It’s a hefeweizen, so I’m not worried about it being too young or anything.

You’re fully carbed at serving pressure in 4 days? How can that be? It takes at least 2 weeks for co2 to real full equilibrium (barring no leaks).[/quote]

FIrst I said almost, more like 5 or 6. And yes it is almost carbed at day 4. Very Drinkable, a week and a half and its usually perfect

I’ll take a taste after a week and it’s drinkable but at two weeks It is definitely better. The beer I’m drinking now is a RIPA after a week it was okay after two it’s awesome. You just can’t rush it

And this is something I definitely ALWAYS do. I need to force myself to keep my hands off my beer at least until week two in the keg. Most often, I seem to be mostly done with a keg before it’s even reached equilibrium at week 3. It’s ridiculous.

It’s been said before, but some of the best pints I’ve pulled have been the last few in the keg!

And this is something I definitely ALWAYS do. I need to force myself to keep my hands off my beer at least until week two in the keg. Most often, I seem to be mostly done with a keg before it’s even reached equilibrium at week 3. It’s ridiculous.[/quote]

One way you can force yourself is to bottle condition a batch. That way you have no choice to wait or else you’ll be drinking flat beer :slight_smile:

And this is something I definitely ALWAYS do. I need to force myself to keep my hands off my beer at least until week two in the keg. Most often, I seem to be mostly done with a keg before it’s even reached equilibrium at week 3. It’s ridiculous.[/quote]

One way you can force yourself is to bottle condition a batch. That way you have no choice to wait or else you’ll be drinking flat beer :slight_smile: [/quote]

it sounds like he is drinking flat beer anyways if he is getting rid of 2 cases in less than 3 weeks :lol:

Not to change the subject but on a similar question. Since my fridge can only hold two kegs at a time how do I charge a keg outside the fridge ?

it takes much much longer as CO2 does not absorb well at warm temps. I find it is not even worth the time

And this is something I definitely ALWAYS do. I need to force myself to keep my hands off my beer at least until week two in the keg. Most often, I seem to be mostly done with a keg before it’s even reached equilibrium at week 3. It’s ridiculous.[/quote]

One way you can force yourself is to bottle condition a batch. That way you have no choice to wait or else you’ll be drinking flat beer :slight_smile: [/quote]
I’m trying this right now and it’s driving me crazy! I need to force myself to be patient and let it be. There’s just no other way around it…unless I do a quick carb method, which I am trying on a hefe right now. Planning to tap it tonight to see how it is.

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