I used to force carb my kegs by doing 30psi for 3 hours. The last 2 brews I adopted the “let it ride” technique by simply hooking it up at 9psi and waiting. My stout took 7 days and was perfect. It has now been 10 days on my ipa and it seems to have a long way to go. Why?
Two major inhibitors for carbonation (assuming that all the equipment is operating as it should): not enough head space and lots of hop oil forming a layer on top of the beer. With really hoppy beers, particularly when dry-hopped, I’ll run at 30psi for several days to punch through the hoppy goodness.
