Force Carbonation

Force Carbonation

There are 2 ways I’m aware of to Force Carbonate.

1st is the method I use most often. I think I read somewhere that you stand less of a chance for the beer to get stale, the drinkable

time frame of the beer last longer.

First, put the keg cold in the fridge not carbonated.  Cold beer with hold more C02 than warm beer will.

After kegging the beer, connect the tank and regulator to the beer turn the regulator up to 30 p.s.i. Purge the air in the keg so only


C02 is in the keg. Leave for at least 24 hours, release the pressure and set the the regular and tank on to hit the beer with 10 p.s.i. of C02.


This method will be less physical work than shaking 5 gallons of beer, and it does take a day or two of leaving the beer at a high p.s.i.

Pro: Less likely for beer to be stale or oxygenated

Con: Takes a few days to get carbonated, could drink flat beer.

2nd method is crank and shake.
After kegging beer connect the tank and regulator. Turn pressure on the regulator up to 30 p.s.i. Bleed off the oxygen, by opening the


keg valve, so only C02 is left in the keg. For 60 seconds shake the keg from side to side.

This will instantly give you carbonated beer, but I’ve heard that the beer stands a chance of going stale faster.  Before serving make sure to release keg pressure down to a serving level of 8 p.s.i to 10 p.s.i.


Pro: Instantly carbonated beer

Con: Higher chance of beer going stale. Beer can get over carbonated.

There are pros and cons to both methods. I guess it depends on the situation, for example if you need carbonated beer now for a party.

Normally when I brew I’m the only one drinking most of the keg. I want the keg to last as long as possible. It’s common for a keg of homebrew to last me 4 to 6 months. I use the first method.

Recently I brewed a beano beer. I thought the beer might have been infected, but I kegged it anyway. It’s only 2.5 gallons. I did the crank and shake to get instant carbonation. Beano beer is not infected, it’s a light beer with no body and no hops. I don’t care how long I have this beer on tap, I’m already planning my next brew.




Why I ferment in glass

I prefer glass carboys because they do not hold odors, last forever as long as they are in good shape and are easy to seal.

As long as you can sanitize your glass carboy, they will clean up all odors.  I’ve had glass carboys. I fermented wine in months ago. I didn’t clean out well at the time.  Then on brew day I cleaned out the glass carboy, and it was free of all smells.  Plastic carboys get stained after fermenting red wine.

Glass carboys last forever as long as they do not crack.  Over time, I’ve heard of glass carboys cracking.  I inspect my carboys every time I brew.  Glass carboys can be dangerous with wet hands.  It’s easy for them to slip and fall breaking easily.  For this reason, I use 2 3 gallon carboys.  They weigh less and are easier to move around even when full.

I’ve had plastic buckets that just will not seal after a while.  I’ve never had a problem with my carboys sealing.  It is easy to seal a carboy, even if I had trouble with a carboy cork.  I’ll get to buy a new one.  I keep spare corks around for this reason they are cheap.

I’ve been using my glass carboys for around five years, and I don’t plan on using anything else soon.



Maintaining a barley crusher

When buying grain in bulk having a barley crusher is very nice. You can crush your barley with a rolling pin and a lot of time. I use this barley crusher.


I want to share how to maintain a barley crusher.  When I first got my barley crusher I didn’t know how to maintain a barley crusher to work properly.  I was crushing grain when the crank was jammed.  I couldn’t crush barley, I had the bin full to the top.  The one thing I didn’t know was barley crushers have to have vegetable oil put into the edge of the rollers.




The easiest way to get to the rollers is to remove the bin.  To remove the bin loosen the screws on both sides with a screw driver and wrench. Remove the bin and put the vegetable oil in the side of the rollers.  To make sure the oil is worked into the rollers I manually spin the rollers with my fingers.




When keeping a well maintained barley crusher it will give you years of service.