Will my beer be ready?

Kegging
1

Monday night I started force carbing 3 gallons of Belgian Strong Ale in a 5 gallon keg at 30 psi. I did not shake the keg. I am bringing the pressure down to 12 psi Saturday morning. Will the beer be CO2 saturated enough to drink?

Thanks

2

My typical procedure I have been using is 30 PSI for 1-2 days, then 20 psi for balance of week until serving. If you leave at 30 psi too long you will overcarb and get a solid foam pour. I would turn down to 20 psi today through Friday then check it Friday night. You should have proper carb by then and be able to leave at your serving pressure until Saturday.

:cheers:
Rad

3

Rad has good advice. I recently used 30 psi for 3 days for an IPA and it was ready right at that point. Any longer would have been too much. It pays to check occasionally rather than risk getting over carbed.

4

I think you’ll have enough CO2.

Can you pull a pint to see?

5

[quote=“brewingdan”]I think you’ll have enough CO2.

Can you pull a pint to see?[/quote]
That is the key. Try it along the way and drop it down as soon as it it about where you want it. If it is set at 30 you might need to drop down to 12 or so and pull more than one to draw off the initial foam. Not a bad experiment though.

6

Is the keg being chilled or at room temp? CO2 absorption is MUCH faster at 35 degrees than 65 degrees.

7

It was ready!!! :cheers:

8

It was at 38 degrees