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Oktober · **Posted:** Thu Jun 28, 2012 10:38 am

spiderwrangler wrote:

Just a thought/question. Would setting the pressure on a keg and laying it on its side allow for faster carbonation? There would be a greater surface area, seems like it would have an effect. The CO2 would only have to go into solution and diffuse down the diameter of the keg rather than the height...

Yes, laying on its side will increase the surface area and allow for more diffusion.

-Okt

spiderwrangler · **Posted:** Thu Jun 28, 2012 11:20 am

alkohall wrote:

scotchpine wrote:

spiderwrangler wrote:

Just a thought/question. Would setting the pressure on a keg and laying it on its side allow for faster carbonation? There would be a greater surface area, seems like it would have an effect. The CO2 would only have to go into solution and diffuse down the diameter of the keg rather than the height...

I think I remember Bug saying he did it that way and just rolled it with his bare feet while watching tv.

I was eating lunch until Bub's bare feet entered the conversation...

Bug's feet, not Bub's. I figured the surface area would have an effect, just wondering if anyone had tried it?

brewinhard · **Joined:** Sat Oct 25, 2008 8:41 am **Posts:** 2839

I have found that a cold crashed beer racked into a keg and kept in my chest freezer at 35F will be nicely carbed up in 4 days at 20 psi.

canadabrew · **Joined:** Thu Nov 10, 2011 12:05 pm **Posts:** 3

On a related note, Tasty mentioned that his beers are typically ready in 2 weeks. How long do most people ferment for before crashing and kegging?

Cheers
TC

raven19 · **Posted:** Thu Jun 28, 2012 7:59 pm

spiderwrangler wrote:

...I figured the surface area would have an effect, just wondering if anyone had tried it?

Yup I often leave my regulator as is (around 50 - 80kPa - metric here in Oz :wink:

). Either give the keg a good shake whilst upsidedown (so you can hear the gas bubbling into the beer), or use the slipper method. Leaving reg at serving pressure and rolling the keg back and forth for 10 - 20mins with slippers on whilst watching the tv.

This way you don't overcarb the beer.

scotchpine · **Posted:** Fri Jun 29, 2012 11:36 am

raven19 wrote:

spiderwrangler wrote:

...I figured the surface area would have an effect, just wondering if anyone had tried it?

Yup I often leave my regulator as is (around 50 - 80kPa - metric here in Oz :wink:

). Either give the keg a good shake whilst upsidedown (so you can hear the gas bubbling into the beer), or use the slipper method. Leaving reg at serving pressure and rolling the keg back and forth for 10 - 20mins with slippers on whilst watching the tv.

This way you don't overcarb the beer.

Bug said that with bare feet, you can feel when the bubbles stop so you know when to start rocking again, and that your mash tun cooler needs to be red. :lol:

Wayne, are you still out there?

Tasty McDole...Method for keg carbing?

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