Tue Oct 05, 2010 3:43 pm
If you don't want to carbonate above the storage pressure, but want to decrease the time needed, try turning the keg on the side. The rate of transfer is related to the difference in partial pressure between the dissolved gas and the head space, the depth of fluid and the surface area. turn the keg on the side and the surface area goes up and depth goes way down.
There wont be any charts because the process is VERY complex, well at-least our situation is complex from a physics stand point. you would need to know things like how the fluid convection currents are occurring (function of temperature swing, and would need to be known to something like 0.0001 degree changes), the diffusivity of the beer, which will change between batches, pressure, how much beer is in the keg.