This is definitely the best video I've found on force carbing your beer. Other videos I watched either tell you to wait a few days before drinking (so what's the point of force carbing again?) or tell you to carry out some much more laborious process. Nice job bearded beer dudes.
Floating dip tube and just ferment your wort in the keg. Once fermentation is done cold crash and then burst carb to close to 30. Works great for me. Good video gentlemen.
This worked! Completely saved my father in law and I from contacting my wife / his daughter and asking her to bring a carton home for us. We coined your procedure Beer CPR, it works, it's amazing and bottoms up to you fine blokes!
Ok I just tried this and I got some excellent results man thanks for me not having to wait 4 days to carbonate a kegger and saving my weekend during the covids!!!! Peace.
I like to change out the gray gas connection to the black beverage connector and connect to the c02 tank. Leave the keg up right and just tip the keg back and fourth no need to lay keg on its side since the out tube goes to the bottom. You can hear the C02 bubbling.
I make a German Apfelwein (think of drinking a Granny Smith apple lol) because it's my wife's favorite. But she really loves it sparkling. I usually have one in the fridge, so I put it into a sanitized 1L bottle, squeeze all the air out and use a carb-a-cap. Shake-a shake-a shake for 5 or 10 minutes at about 30 psi, and bam! happy wife. 😊
@@HOMEBREW4LIFE 2 years later and I wanted to give you another shout out for this video! It works perfectly every single time. I'm a pro at it now. LOL
There are lots if ways to keg your beer and these guys do a good job of telling you how to do it fast. Fast is fine if that’s how you you want to do it because of being time poor and party ready. This method will get the bubbles into your beer, no doubt. But, with some shortcuts there are some sacrifices. Stripping out aroma and over shooting your optimal CO2 serving volumes are some of them. Getting your pressure, temp and time balanced will produce a better overall beer without compromise, but let’s face it, some beer is just BFD...’beer for drinking.’ Sometimes, for the greater good, you have to make a few sacrifices and shake that keg. Stop drop and roll! Thanks for putting the video out there. Cheers
Gonna try this out next week. Made a hazy for the 4th and I'm running a bit behind on time so I need to force carb it. Hoping it turns out good. Appreciate the videos
Awesome Video! I just picked a little 2.5 gallon torpedo keg for taking on the go. I love beer, but am specialized in wine. Going to start force carbonating some of the rose wines and fruity concord wines.
Excellent vid. You guys really know how to cut to the chase. Big fan. A lot of the other channels just rave on with bullshit. You guys are less bullshit means drinking more beer. And at the end of the day that what its all about.
I have a nitro set up and want to know if you can give tips on how to "speed carbonate" a nitro brew. I love the simplicity of "shake 200 times" and wait half an hour. Easy to do and I had no problem with over carbonating. Thank you for this video!
After doing some more reading, I modified your method to speed carbonate the Chocolate Milk Stout that I had already kegged and chilled down. I use a 75/25 Nitro/CO2 blend. For a nitro stout, you want a lower carbonation amount. I've ready anywhere from 1.3 to 1.9 vols. My thinking was that I wanted about half of the carbonation that I normally like so I did the following. I hooked up my CO2 tank to the keg and laid it on its side so the gas is rising through the beer. Set to 20 PSI. Roll back and forth 100 times like you demonstrate in your video. Unhook the tank and let it rest upright in the fridge for 30 minutes. Purge the existing pressure and hook up your 75/25 to allow for the correct vols you want based on standard tables. For my temp, I have it set to a dispensing pressure of 20psi. Beautiful cascade, creamy head, and overall an extremely satisfying Nitro pour experience. Prost!
Hey, I commented before about my first beer and I am unsure how to tag you in a reply from a like. So, sorry about the double-post. I did everything to the letter but it seemed like my beer was over-carbonated. I am not saying it was this video's instructions that caused it, especially with so many positive comments about doing it. However... I had to connect my gas line to my beer line and put it on ~4psi to bubble through the beer and bleed it out via the PRV in order to get it low enough to pour. PSI post bleeding is 10psi. But it was just foam and flat before that. Now it is pouring with a nice head, but it is still flat. Any ideas, it was a blue moon clone (wheat beer)if that helps. No idea what I have done wrong or how to get it to pour correctly. The beer line is the right length for the diameter.
I've taken 1 brewing class in my life & Maury was my instructor extraordinaire! to this day I still brew with techniques & nuances implemented by Maury. BAM!
10 psi and the faucet connected directly on the beer post? How is the beer not rushing out? I can't se any flow restriction on the faucet... Anyway, great video!
The video was great...thank you! My question is for soda, not beer. How do I flavor the force carbonated keg? I've tried Torani & Monin syrups...but it just doesn't taste right. Is there a "special carbonation flavoring"?? Thanks in advance!
Getting ready to make the leap to force carbonation instead of bottling which is very annoying and time consuming. Fun vid guys! Seems like you keep your brew days fun. When this Coronavirus shit is over I'm going to gather some friends to make beer together.
Just for fun I did some searching and there were so many posts covering these lengthy processes for force-carbing followed buy letting the keg sit for 4-7 more days. Instead I just followed this and was drinking it 30 mins later!
Hombres. Just started kegging (like literally the fedex truck dropped off my kit) and this video was on point. Took the guess work out and I’m now kick’n back with a perfectly carbonated 2ipa. Cheers dudes. Bottles are for babies
Hey Guys, great info and as a new home brewer your channel is good humoured and knowledgable. One thing i don't understand with the sanitiser purging is how do you get the last of it out with this method? Even if the dip tube isn't cut short there will be some left in the bottom?
I tried this a few weeks ago with my first three kegs of beer. I then took them to Burning Man. It worked great. Too good, really. I got to drink 4 or 5 pints... out of 15 gallons. I guess I gotta do it again.
I did this and it worked perfectly. However, I put it in the keg the night before and then in the refrigerator. Set at 24 psi and then followed this video for force carbonation.
Incredibly helpful video! This is how we carbonate all our beers. However, we recently did a Scottish ale that doesn’t seem to stay carbonated. We’ve force carbonated it twice, purged it, and then tasted it but it holds almost no carbonation. Any tips?
At minute 5:05, there is a link for another one of your videos at the bottom left of the screen. Can you move it so I can see what your writing. Maybe move the link to the top right of the screen so it doesn't interfere with writing. Thank you.
Help me. I disconnected the co2 and it's been a week or more and me beer still has a 2inch head of foam! Its cold in the kegrator so shouldn't be fermentation me thinks. Also seems would go down after pourin 10 pints
I used to do this. I dont recomend this method. Different brews take different co² levels. If you shake to much or to violent you over carbonate. It's a real mess when you bleed off the shaken beer to. You have just spend 2-3 weeks on your home brew, wait one more damm day for perfect repeatable results. 40psi for 24 hours on light beers @ 32°and 40psi for 26-28 hours on darker beers @32°... 50psi for 3 days for sodas(rootbeer, cream soda) @ 34°
I don’t understand why you pushed the sanitizer out with CO2 when you upended it back up to rack your beer in. Does the fact that CO2 is more dense than outside air keep the CO2 in the keg while racking in the beer?
I only have a 2.5 lb Co2 tank. I have 5gallon batches, with purging air, force carbing and service pressure am I going to run out? am I overthinking this!?!?! Great vid btw.
Just re-watched this vid so I can remember what Maury looks like.... lol, nah I'm kidding, but I finally bought a ball lock keg and will be kegging my next batch, and guess what? Yup, I'm gonna force carbonate.... Even these classic vids still get airtime my man. #freemaury
Does the rocking the keg part just get it carbed more quickly? Presume if you just carb it overnight it will work in exactly same way? Thanks enjoying vids
Nice video! I had one problem following your steps: When shaking Keg connected at 25-30 PSI, beer from Keg start to escape from Keg through the co2 hose to the co2 tank and I had to stop. Any clues what's happening or what I'm doing wrong?
different beer styles are carbed differently. most touts and porters are lower so maybe only do a 100 rocks. See how it is and you can always do more if you feel like it needs it. Belgians and hefs may have a higher carb so start with 200 rocks and you can always add more if need be. As far as crashing temp, the lower the better to help clean up the beer. I crash at 33F and serve at 38F
I have seen smaller kegs (1.75gal - 3gal) but they are 2-3 times more $$$ then the 5gal. Can you fill only 1-2 gallons and force carb? Or do you have to use 5gal.
Great video. I'm just wondering about one thing, when you were pumping CO2 in to the beer before you force carbonated, what was the psi set at and how long were you pumping C02 in to your keg before you began to force carbonate? Thank you!
10ish, it doesn't take much. You're just trying to force the oxygen out. Pump a bit in, the CO2 will sit on the bottom, purge the O2 out the top a couple of times.
I guess the one question I have is whether you cold crash the beer in the fermenter bucket first or transfer it into the keg after sanitizing it, seat the lid, cold crash and then carbonate in it?
@@HOMEBREW4LIFE Thanks for The quick reply! I'm a trucker on the east coast side that drives a lot at night, listen to the videos and am really delving into homebrew. I love your channel, the humor and all the ideas!
@@HOMEBREW4LIFE right on. do those work better or force carbonate? Do you think force carving gives the beer any off flavors? I saw that on some forums but not sure how true it is. Might be apparent in a real light beer?
