Force carb then what? (noob)

Brewing Processes
1

Hey All,

Sorry if this question is behind ya’ll but I force carbbed my IPA at 33 degrees for two weeks at 10-11 PSI. Now I am saving it for a competition in a couple of weeks do I just let it sit with the same pressure? Or do I take it off the CO2? My goal is to save the beer without over carbonating it.

Thanks

2

One of the reasons the “set it and forget it” method you used is so reliable is because it is nearly impossible to over carbonate your beer using it.

The table that tells you how much CO2 will be in your beer is an equilibrium table. Given time, equilibrium is the point at which CO2 can no longer be absorbed for a given pressure and temperature.

So, your beer stored at the same temp under the same CO2 pressure, won’t continue to take on CO2 once it’s at equilibrium.

FWIW: when I hook up the CO2, I don’t unhook it until the keg kicks.

3

Thank you, this is the information that the carb chart doesn’t tell you. I appreciate you taking the time.