As I’ve read there is the “set it and forget it” method and the “crank it up and shake” method to force carbonation.
Isn’t there a third option to crank up the pressure for 24 hours or so and then set back down without shaking the keg?
Yep. 30PSI for 36 hours then reduce to serving pressure and purge.
+1. I go 30psi for 48 hrs for some beers. I still prefer 12psi X 40F X 2 weeks for most beers, unless it’s on short notice.
+2 This is exactly what I do, too.
I left, set pressure at serving which for me is 10psi and shake for a total of 20 minutes over the course of a day at 38oF and leave it be. Generally in 3-5 days the keg is ready to serve but like most beer it begins to taste best in about 10-14 days:)
+3
I was doing that, but found my beers to be turning out overcarbed. I do the set and forget method, takes a little longer but it’s guaranteed success.
So I’m going w. the set and forget for a first timer…added 25-30 PSI, bled off a few times to purge. Set to 12.5 or so PSI @ 40 degrees.
When I draw some samples off of this next week, should I bleed off any pressure? Not sure if this is a best practice or not.
Secondly, I didn’t leave the serving tap attached for now, is that standard as well while carbonating?
You can leave the serving line on during carbonation. You don’t need to though.
Yes you will need to bleed the pressure before taking a sample otherwise it will be all foam. Then turn it back up to your desired psi for proper carbing.
Can the higher PSI for 24-48 hours be implemented at any point? I’ll be out of town for a couple of days and would like to try this when I return.
Sure, but the beer should be chilled first.
Will bleeding off and turning down the PSI for a sample impact the overall carbonation? I assume it’s the constant pressure over time that carbonates the beer.
No! If the beer has been on gas and then you jack the pressure for 24-48 hours you are likely to over carb. The 24-48 hour is a boost period which is pushing gas into the beer at a higher than normal rate. If the beer is already partially carbed you will likely be pushing beyond a your desired carb level.
It was only carbed at normal PSI for 2 days before I tried this increase. I’m planning on leaving it at 25 PSI for 24 hours and moving it back down.
Your serving pressure technically depends on line length and tap height. I don’t need to change my pressure to serve.
Just tested a pint, not too bad! About three fingers of foam, could have been my pour. I’m going to back it down to 10 PSI and wait another few days to sample again. FWIW, it was under 25 PSI for about 24 hours or so.
Is it a bad sign that there are still bubbles in the beer (in a sample jar) after an hour? Over carbed already?
Here’s a quick GIF of the bubbles, just 'cause.
Sounds good. Boost carbing is risky. Outside of serving a beer and taking a guess you don’t have any way to measure. You just have to get used to your system.