For the last year, I've been making a lot of syrups. Usually I keep the syrups in the fridge and add carbonated water to it whenever I want to drink it. But now I'd like to make a bigger batch and bottle it in 200ml (~7oz) glass bottles, so I can hand them out to local bars to see if there's any interest my sodas. What would you guys advice concerning the carbonation? I see three options now, but they …

I have a 19L corny keg full of NEIPA that I wanted to force carb and get drinking quickly. After cooling the keg to 6 degrees I gave it an initial blast of CO2 to 30 psi. As I was shaking the keg, I knocked over the tank and broke my only regulator. It's not easy to buy one where I live so I ordered a new regulator online, but it will take about a week to arrive. So now …

Has anybody tried carbonating a couple of bottles a little early in the priming period - you know, just because guests are coming by and that batch is a little young in the bottle? I've heard it can be very messy, but if the pressure is released very slowly it can be done. Another question is how does it compare to bottle priming? Any experience before I paint the walls with beer?

Say I have a keg of beer at around room temp. (23C/73.4F). I want 2.2 volumes of CO2 carbonation so using this calculator I figure out I need to add 25.83PSI of pressure - some time later the beer is carbonated. To serve the beer, I decant 5 litres at a time into a mini-keg which I keep in the fridge (3C/37.4F). The same calculator says that starting from scratch, I would only need to add 7.82PSI @ 3C. But …

So, i've done a few brews before (brew in a bag) but this is my first since getting a fridge and a corny keg. My beer has finished fermenting, and I've transferred it (minus the bottom gallon or so with all the crap) into a corny keg and put the keg in the fridge (at about 2.2C/36F) to cold crash it. (the main reason I did this is because the corny keg is the only thing that will fit in …

I used this Quickcarb to carbonate my beer, but when bottled (with a BeerGun) I get too much foam in the bottle and almost no beer, after finally filling the bottle I tap it. And when I try my beer it does not have almost gas or sometimes nothing ...... do you have any advice that can help me with this? I would greatly appreciate it :).

Does anyone have a formula for forced carbonation level (dissolved CO2) as a function of beer volume, temperature, CO2 psi, and time? I assume that this function would be logarithmic with respect to time, while psi, temperature, and volume might be scalers. Another input to the function would be the area of the headspace-to-beer junction. Lets assume this is constant and held at the internal cross section of a Cornelius keg. I've looked at several forced carb charts and they …

I finished a German Wheat beer that I kettle soured and then I made a franken-beer shandy with a couple of gallons of the leftover wort. Neither of these beers seems to have kept their carbonation. The first beer was force carbed. When filling I did not bleed my keg, I just lowered the pressure and then bottled with 2-3 psi from the keg using a Last Straw bottle filler. Since my filler is a Last Straw, it can purge …

I tasted the beer when it came out of the fermenter and it was great. I cooled it to 4 degrees then I racked it into the keg and force carbonated - about 1 minute at 300kPa, a good few minutes of vigorous shaking later it dropped to 140kPa so left it for an hour. I then tapped the keg and it was all foam - very overcarbonated... my regulator is a bit dodgy so will go for less CO2 …

I've recently inherited a keg system from a friend moving interstate and have just dropped my first batch into the keg. I found this chart from a link here that shows CO2 units by pressure & temperature. Once I've filled the keg, applied pressure as dictated by the desired carbonation level & storage temperature, how long does it need to stay there for before I can pour beer after delicious beer? Does it change based on temperature (e.g. am I …

I just wanted to ask if someone had similar experience. I brewed a white stout, force carbonated and was ready to bottle it using beer gun, not a fancy one just one from eBay. During the bottling process, the beer was foaming crazy. Yes, I had 3 meters beer line and my keg was ice cold, I sanitize the bottles and cool them down. Anyway, I could bottle the whole keg but most of the bottles were half filled. The …

I am brewing a batch of Hard Lemonade. The gravity started at 1.090 in mid September 2011. I pitched Lalvin EC-1118 as the yeast. It is now down to 1.029 and tastes good and is sweet. If I bottle and carbonate the traditional way, I will have bottle bombs. I don't own a keg or have the money to buy equipment for one. Is there a way I can carbonate a brew that doesn't involve either a keg or yeast? …

I have applied a method seen on youtube where the keg was laid down and rocked by foot rolling it back and forth for about 5 minutes. Trouble is I did not get much bubbles after about letting it settle for 1.5 hours. I used this graph carb PSI was 26 for 60F temperature currently in my cellar after the rocking lowered the PSI to about 7 for serving and let it settle What else can I try to get …

I am making ginger beer. I’m using basically raw ginger and honey and fermenting with bakers yeast. I’m getting somewhere between 2% & 2.3% ABV in testing. I don’t want any alcohol in the ginger beer as I want my kids to drink it. As I see it I have two options: Pasteurize : After fermentation then pasteurize to remove alcohol. But there will still be alcohol present and it’s not as effective as one thinks I believe, so have …

Is CO2 the only type of gas you could use to carbonate the beer in your keg. (Okay know carbonate means to use CO2). Something like say Nitrogen or Helium or whatever. If so what would that taste like and or change the flavor of the beer.

I just brewed by first DIPA, which is batch number 3 for me when it comes to all-grain brewing. I've forced carbonated before, but this is the first time I tried to speed up the process by agitating the keg for a couple minutes at 30 psi, then put the keg in my kegerator for about 18 hours. When I poured my first beer it had carbonation, but it didn't have any head. At that point I increased the psi …

I've run into a "bottled yesterday" situation and I need to have 2 12oz bottles for an event tomorrow. The beer in question is a NEIPA. How would I calculate the PSI needed for a crank and shake if I want a target of 2.6 for my c02 volume @60-64 degrees? The charts I've seen don't really cover the duration needed. Brewer's friend gives me a psi of 26.8 but I don't know how I would calculate how much more …

Most instructions I've found involving force carbonating a home brew assume the use of a Corney keg. In these instructions, I always see it suggested that one should attach the gas line to the beverage port so that the gas is introduced directly into the liquid. I haven't been able to find consistent instructions for force carbonating a Sanke or Sixth Barrell keg. It seems like there are a number of people who suggest a similar procedure as the Corney …

It seems that bottle-conditioning is very standard in home-brewing. I have found some reference to force-carbonation of beer but at a glance I assume it is really only done commercially with filtered beer. This answer seems to contrast the methods very well but both the question and answer are a little unclear of whether force-carbonating would always be done in conjunction with filtering. Is force-carbonation ever used by home-brewers (particularly when not filtering, if that's ever done)? If so, why? …

I use to prime my PET bottles with dextrose and carbonation is usually good. My last batch did not carbonate well (for reasons that I am investigating...), I will fix this, but my question is about other ways to carbonate my PET bottles. I'm thinking about kegging in the future, but I don't want to buy everything right now. So could I buy the following : 5lbs CO2 tank a regulator PET bottle carbonation cap like this one Then, I …