Hi All, I’ve read many posts on quick/force carbing but I’ve never done it. I have a batch of Innkeeper I want to have ready on Saturday. So, if I shut off my other two kegs and increase the batch of Innkeeper to 20-30psi for approx XX days, would/could I be good to go??? If so, what would you suggest for the psi and at how many XX days?
Also the W. Yorkshire yeast has not dropped out and the batch is quite cloudy. I know this will crash when placed in the keezer but do you think a week under cold conditioning will clear it some??