carbonating keg in 48 hours

Brewing Processes
1

I am sure there is a chart somewhere…

I have a little over 24 hours to get a keg reasonably carbed. It doesn’t have to be perfect because this is just for a buddy to have a sample while the beer develops.

Fridge is at 38F

I was thinking somewhere around 40 PSI?

2

You could shake it for a few minutes at 40 then hook it up overnight at regular serving pressure. It’s worked for me before. The colder the better.

3

Be careful shaking high pressures. If you absolutely need it carb, shake at high pressure briefly, the lower to serving pressure and shake until the regulator stops making noise.

4

24 hours @ 40psi/38F ( I wouldn’t go over that) should have the beer mostly carbed, at least well enough to let you eval the beer. Most regulators have a PRV that will only let you pressurize so high before venting anyway. Ask me how I know…

5

Ok so there isn’t one psi I can leave it at for 48 hours to get it reasonably carbed up?

I thought I have seen on brulosophy that they carb at 50psi for 24 hours of something.

6

Cool this is basically what I was looking for.

7

Ok, for 48 hrs, I leave it at 30psi/40F. That gets it close, then I drop down to serving pressure. As for the 24 hour plan, 40psi won’t vent the regulator but I do know that some regulators will let you go higher. 30psi x 2 days or 40psi-ish X 1 day would be safest. Or the shake method which I’m not a huge fan of.

8

Just looking for 48 hours so I should be good. Thanks!

9

Agreed that 30-35 psi for 48 hrs (providing your beer is cold enough) should get you carbed enough.

10

Thanks! The beer was at 34f when I transferred it to the keg.

11

Set at 30psi for 24 then turn down to 12psi.  I do this for all my beers and works like a charm.  I don’t shake too much work for me

12

I agree, no shake for me either

13

I had done “set and forget” for my first three kegging experiences (I tried shaking the first one and it just seemed awkward), but this time tried 20 degrees psi for 2 days, then turned it down to 10 psi. The only drawback was that the keg hadn’t cleared as much as it would have if I had ignored it for a week.  But it’s a 2.5gal keg and it was really carbed up by the first day.

14

Thanks for the help all. I got it reasonably carbed up but the the hop character is extremely pungent right now from the keg hops. It was necessary to rush but no harm done.