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Force Carbonate Beer: Quick Steps for Perfect Carbonation Every Time

May 16, 2024
Force Carbonate Beer: Quick Steps for Perfect Carbonation Every Time

Force carbonating beer is a technique favored by homebrewers who want to carbonate their beer quickly and consistently. This method infuses carbon dioxide (CO2) gas directly into the beer, bypassing the traditional conditioning period that can take weeks. The result is a bubbly beverage ready to enjoy much sooner than with natural carbonation methods. Learning how to carbonate your own beer, including the use of safety equipment and instructions, the role of temperature in force carbonation, different methods of force carbonation, and the preparation and sanitization needed before carbonating beer is crucial for achieving the best results.

Force carbonating allows brewers to control the level of carbonation more precisely. This ensures the desired fizziness is achieved without the guesswork involved in adding priming sugar, resulting in a carbonated beer quickly.

Sanitization and careful handling are crucial when force carbonating beer, as with any brewing process, to prevent contamination. The right equipment, including a CO2 tank, regulator, and keg, is required to execute this technique effectively. Additionally, understanding and monitoring the correct pressures and temperatures are essential parts of the carbonation process.

While various methods of force carbonation exist, each requires close attention to detail to avoid over- or under-carbonating the finished beer.

Key Takeaways

  • Force carbonation offers faster and more controlled carbonation compared to natural methods.
  • Proper equipment and strict sanitization are essential for successful force carbonation.
  • Monitoring CO2 levels and temperatures is key to achieving optimal carbonation.

Understanding Force Carbonation

Force carbonation is the technique of artificially infusing beer with carbon dioxide (CO2) to carbonate it. This process gives the user precise control over the level of carbonation, ensuring consistency and quality in the final product. Exploring various force carbonation methods, including fast and slow approaches, as well as the use of inline carbonators and carbonation stones, can further enhance the efficiency and outcome of carbonating beer.

Principles of Force Carbonating

Force carbonation involves directly introducing CO2 into the beer under pressure, which diffuses into the liquid. The carbonation level is determined by both pressure and temperature, according to a specific carbonation chart.

This chart is a vital tool as it provides the necessary CO2 volume, correlating to the temperature of the beer and the desired carbonation level. It's essential to monitor and adjust the pressure according to this chart to achieve the correct level of carbonation.

Force Carbonation vs. Bottle Conditioning

While force carbonation quickly infuses beer with CO2, bottle conditioning is a natural method where yeast and sugar are added to the bottle to produce carbonation over a more extended period. Force carbonation offers a quicker turnaround, allowing beers to be carbonated in a short time. Furthermore, it eliminates the risk of variations in carbonation levels that can occur in bottle conditioning, as well as the additional sediment that can result from the natural process.

Equipment and Tools Required

Successful force carbonation of beer requires specific equipment and precise control of CO2 levels. One needs to ensure that they have the right keg, a reliable CO2 cylinder, and an accurate gas regulator. Setting up the regulator and gas line correctly is crucial for maintaining the proper flow of gas from the gas cylinder, ensuring efficient carbonation.

Choosing the Right Keg

The centerpiece equipment for force carbonating beer is the keg. It’s advisable to select a keg that suits one's brewing and serving capacity.

Corny kegs, also known as Cornelius kegs, are a popular choice due to their reusability and ease of cleaning. Another type to consider is the Sanke keg, which is often used in commercial settings.

Cornelius Keg

Regulators and CO2 Cylinders

An essential piece of liquid line of equipment is the gas regulator, which allows one to precisely control the amount of CO2 pressure applied to the beer.

It's crucial to maintain the gas post a stable psi to achieve the desired level of carbonation. Along with the regulator, a CO2 cylinder is required to supply the gas.

These cylinders come in different sizes, so one should choose based on how much beer they plan to carbonate regularly.

Primary C02 Regulator
Gas Coupler The Force Carb Beer

Sanitization and Safety Measures

Ensuring cleanliness and safety is indispensable when force carbonating beer. Proper sanitization mitigates contamination risks, while attention to pressure systems, especially the pressure relief valve, prevents accidents. Utilizing the keg's pressure release valve is crucial for maintaining the correct carbonation level by allowing for the adjustment of gas flow and ensuring safety.

Cleaning Protocols

Before force carbonating your beer, all equipment must be thoroughly sanitized. This includes the keg, tubing, and connectors.

One must use a recommended brewery wash followed by a no-rinse sanitizer. These products ensure that all surfaces that come into contact with the beer are free of microorganisms that could spoil the batch.

Pressure Relief and Leak Prevention

All kegging systems should include a pressure release valve to avoid over-pressurization.

Before carbonating, one should ensure that this valve is functioning correctly to allow for manual depressurization if necessary.

Regularly check for leaks in all seals and connections by applying a soapy water solution; bubbling indicates an issue.

View of the PRV valve on Cornelius Keg

CO2 Pressure and Temperature Control

Managing CO2 pressure and temperature is crucial for achieving the desired carbonation in beer. Precision in these factors ensures that each beer style has the appropriate level of carbonation that complements its unique profile.

Calculating CO2 Volumes for Different Beer Styles

Different beer styles require specific CO2 volumes to reach their ideal carbonation levels. For instance, lagers generally require higher pressure compared to ales due to their need for a crisper and more effervescent finish.

A force carbonation chart can provide the necessary pressure settings based on the temperature and desired CO2 volume.

  • Ales: typically 1.5 to 2.5 volumes of CO2
  • Lagers: usually 2.2 to 2.7 volumes of CO2

One must adjust the CO2 pressure according to these target volumes while considering the temperature at which the beer is stored.

For example, at 38°F (3.3°C), the required pressure for 2.5 volumes of CO2 might be approximately 12 psi.

Optimizing Temperature for Carbonation

The temperature at which beer is carbonated plays a significant role in the solubility of CO2. Colder temperatures increase CO2 solubility, meaning that it is easier to carbonate beer when it is chilled.

Ideally, brewers maintain a steady temperature when carbonating to prevent over or under-carbonation.

  • Ales: best carbonated at temperatures between 38°F to 42°F (3.3°C to 5.5°C).
  • Lagers: often carbonated at lower temperatures, typically around 32°F to 38°F (0°C to 3.3°C).

When setting up a beer for force carbonation, one should cool the beer to the desired temperature before applying CO2 pressure. This ensures that the CO2 effectively dissolves into the liquid, resulting in a well-carbonated beer consistent with the beer's style.

Carbonation Techniques

When carbonating beer, users have several techniques at their disposal, each varying in the time needed and the level of interaction required. These methods provide precision and control over the carbonation process, ensuring the desired level of fizziness in the final product.

Set It and Forget It Method

The Set It and Forget It Method is a low-effort approach where one sets the CO2 pressure to the desired level and waits for the beer to carbonate over time.

Typically involving pressures around 12-15 psi for homebrewers, this method can take a couple of weeks to reach full carbonation depending on the beer's temperature and the desired carbonation level.

This approach is favored for its simplicity and can result in a more evenly carbonated beer as it allows CO2 to dissolve into the beer slowly and consistently. Brew Cabin provides a deeper understanding of this method.

Shake Method

Contrasting the slow method and the patience required for the Set It and Forget It approach, the Shake Method offers a quicker way to force carbonate beer.

After setting the regulator to around 30 psi, the brewer physically shakes the keg to increase the surface area of beer in contact with CO2. This process, usually performed over a short span, like twenty minutes, introduces carbonation more rapidly.

However, one should exercise caution to avoid over-carbonation, and it's important to occasionally check the beer's carbonation level throughout the process. notes that this method can be more labor-intensive but achieves faster results.

Rolling Method

Lastly, there's the Rolling Method, which can be seen as a variant of the Shake Method.

For this technique, after hooking up the gas line corny keg and setting a high pressure, the keg is laid on its side, and the brewer rolls it back and forth. This agitation, often done for a few minutes, also speeds up the carbonation process by stirring the beer and CO2 together.

The Rolling Method can be particularly useful when one needs to carbonate a beer quickly and has the space to safely roll the keg. Homebrew Academy discusses the specifics, highlighting that rolling can result in fast carbonation similar to shaking, but caution is still required to monitor carbonation levels and avoid overdoing it.

Monitoring Carbonation Progress

Force carbonating beer requires careful monitoring to achieve the desired carbonation levels. Users can use specific tools and methodologies to track carbonation progress, ensuring that the beer reaches optimal fizziness and taste. Properly adjusting and controlling the gas supply is crucial for setting the serving pressure, carbonating at different rates, and checking for leaks in the system.

Using a Carbonation Chart

A force carbonation chart is an essential tool that guides brewers on the amount of pressure to apply when carbonating beer.

This chart typically lists the desired carbonation levels (volumes of CO2) against temperature and PSI (pounds per square inch) settings. By referencing a carbonation chart, a brewer can determine the appropriate PSI to set their CO2 regulator at for a given temperature, which corresponds to the volumes of CO2 desired in the beer.

For example, to achieve a certain level of carbonation, one may set excess pressure on the regulator at 12-15 PSI at cold refrigeration temperatures for a standard ale. It's crucial to adjust these settings based on the specific beer style and personal preferences.

Testing and Adjusting Carbonation Levels

Testing the carbonation level of beer during the force carbonation process involves periodically checking the beer's fizziness.

If a brewer has access to a carbonation tester, they can take a direct measurement of the CO2 volume in the beer. Otherwise, they may rely on the sound and feel of the gas escaping when slightly depressing the keg valve, comparing the experience to previous benchmarks.

If the carbonation is not at the desired level, the CO2 pressure can be adjusted accordingly. For a higher carbonation desired level, one would increase the PSI, and conversely, lower it for decreased carbonation.

This testing and adjusting should be done methodically and with small increments to avoid over-carbonation.

Final Steps and Serving

Before beer can be enjoyed, make sure all fittings and lines are securely attached and the serving pressure is accurately set. These ensure that the beer is dispensed cleanly and at the optimal carbonation level.

Attaching Fittings and Lines

After the force carbonation process is complete, carefully attach the product out line to the keg. Gaskets are essential for a tight seal. A quick inspection to ensure they're in good condition will help prevent any gas leaks, and product leaks

Setting the Serving Pressure

Once the fittings are secure, it's time to set the serving pressure. Typically, this pressure will be lower than the force carbonation pressure, often landing between 12 to 14 PSI. This adjustment ensures a smooth pour and the right level of carbonation when serving.

If the beer is being dispensed from a kegerator, dial the regulator on the CO2 tank to the recommended serving pressure based on the style of beer and storage temperature.


Force carbonating beer is a technique used by homebrewers, brewers and consumers to carbonate their beer quickly. This is compared to the traditional method of natural carbonation. It involves the direct infusion of CO2 into the beer.

There are two primary methods: burst carbonation and the shake method.

Burst Carbonation: Homebrewers set their CO2 regulator to high pressure (about 30 psi) for a short duration, usually 24 hours. Then, they reduce it to the serving pressure, typically between 12 and 15 psi. This method leaves the beer approximately 75% carbonated. However, it requires additional time, usually 3 to 4 days, to fully carbonate. Learn about the specific pressure settings from Brew Cabin's definitive guide.

Shake Method: This method involves shaking the beer with the CO2 for around 20 minutes at high pressure. Then, you let it rest at a lower pressure for a similar period before tasting. There is a more physical effort involved, and it's faster than burst carbonation. The guide found at Liquid Bread details this approach.

Both methods require a CO2 cylinder, regulator, and knowledge of the relationship between temperature, time, and pressure for effective carbonation. The specific temperature and pressure guidelines for different types of beer can be found on a force carbonation chart provided by Brewer's Friend.

To successfully force carbonate beer, folks must understand their equipment and the carbonation process. This is to avoid over or under-carbonation, which affects the beer's taste and mouthfeel.

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