| There's only 3 good ways of cabonating your beer.
For bottles and kegs, you can condition your beer for a 2-3+ week period using several different types of sugars.
Or for kegs you can force carbonate over a one week period using this chart:
[url]http://hbd.org/ford/brewinfo/kegcarb.html[/url]
Or if you're in a real big hurry, there's a way to force carbonate your keg in just a few hours but it isn't very accurate. All you have to do is:
1. Increase the CO2 pressure in the keg to 30 pounds.
2. Put the keg in a freezer for 2 hours and lower the temperature to 32°F.
3. Shake the tar out of the keg for 15 minutes.
Repeat all three steps for 6 hours. enjoy.
Good luck,
Wild
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On Tap -
Mirror Pond Pale Ale Clone
Oak Aged Bourbon Porter
Espresso Imperial Stout
Obsidian Stout Clone
American Red Ale
Secondary - Vanilla Mead
It is my design to die in the brew-house; let ale be placed to my mouth when I am expiring, that when the choirs of angels come, they may say, "Be God propitious to this drinker." -- Saint Columbanus, A.D. 612
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