Re: Force Carbonate
- From: Scott Sellers <scottsellers@xxxxxxxxxxxxxx>
- Date: Mon, 22 May 2006 15:34:54 GMT
Matt <schmidtmatthew@xxxxxxxxx>:
I've ready through a ton of posts regarding force carbonating, but the
one thing I haven't seen explicitly is the factor of time . . . and
does fluid volume matter?
I have a corny with about 4.5 gal of bitter.
According to the charts, I should be able to carbonate it to about 2.25
volumes at about 60 degrees with 20 psi.
How long will it take?
It doesn't need to be ready untill Sunday, so I have MORE than enough
time . . . but if I leave it at 20 psi for the week, will it be ready?
I've seen wide opinion on serving pressures also.
Once the keg is chilled down, will 10 psi be sufficient to push it and
maintain carbonation?
It depends on how chilled. Looking at my chart, at 40F, 10
pounds pressure should maintain about 2.3 volumes, which is real
close. At 50F, you'd need to use 15 lbs to keep that carbonation
level. (This would matter most if you are trying to set up a
balanced system. For a short term serving situation, this
probably doesn't matter as much.)
Also, serving hose length will vary (with pressure) along with
the serving temp. If this is for a party or public function, you
probably want to give yourself time in advance, keg chilled to
serving temp, to get the hose length right, which will determine
the pour.
hth,
Scott
--
Scott Sellers |
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