Beer Forum

Ok guys here is my question. I will be kegging a batch this weekend for a camping trip to an elevation of 3500 feet. I have plenty of time to get carbination right so should I just carb at serving setting or force carb and do the shake and roll deal? Also while traveling along dirt roads into higher elevation will I have any issues with the beer getting to shook up? Should I bleed off the keg when I arrive then set to serving pressure? This is a Pale Ale and my date to drink will be September 4th......... Thanks for the help this is my first keg!!!

If you have lots of settled material in the keg, it likely will get shook up into suspension on the ride up there if it is bumpy. You could crash cool and fine it to try to get a clearer beer going into the keg if you think that will be a concern. 3500 ft is going to be about a 2psi drop from sea level, but would presumably be less of a drop depending on where you are starting from. It may tend to foam a bit more as the CO2 comes out of solution, but I'm sure by the second half of the keg you'll get it dialed in!

I seem to recall Tasty force carbing a beer in this manner. Bumpy roads act just like the shake method. But he uses finings... wait no, he filters... wait, we're back to finings this week... wait...

Love you Tasty!

I would keg this weekend and add some gelatin to fine. Then transfer to a new keg, carb it, and bring it camping.

That sounds good to me... getting it cold crashed before fining will get you a clearer beer than fining warm, but either by itself is still going to help with clarity.

After you transfer into the second keg, keep it cold and put it on serving pressure, then drive.
the motion of the car will carb it perfect.
Just ask justin!