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CO2 Pressure
How much pressure do you force carbonate with? (In psi please)
Is it the same for every style of beer? How long do you leave it at this pressure before tapping it? Do you apply more pressure if you need to tap it in a day or two?
All advice, tips and tricks relating to CO2 pressure will be appreciated. Thank you!
Currently, I have been tapping all beers at about 25-28 psi and leaving for one week. If I need to tap it the next day, I pressurize at 30 psi. I know temperature is related, but thus far, I do not have a refridgerator for kegs. So I charge at room temperature. Then, when I am ready to tap it, I place the keg in ice.
Different styles need different pressures or volumes of CO2 applied. Use this link:
http://www.ebrew.com/primarynews/ct_car … _chart.htm
Find your desired carbonation level, for example American IPA, I'd want at 2.75 volumes, if I'm pressurizing at room temp say 65F, I know I'm going to need at least 30 psi (it's off the chart so you guesstimate) There are some tricks if you need to tap in a day or two, basically you need to increase surface area in contact with the CO2 in the headspace, one way is to pressurize and roll the keg around, repressurize, repeat until you don't hear gas rushing in anymore when you hook it up to repressurize.
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