Quick Force Carbing question

[San_Diego_Matt]

so, I have a keg that's at 45 degrees and I want to carb it to 2.5 volumes.......quickly.

I checked the carbonation chart in BCS and see that at that temp and at the carb level I want, I should use 15psi.

Can I set the regulator at 15psi and shake the keg until I stop hearing co2 go in and assume I'm then at 15psi? Yes I'm carbing through the beer out poppet.

TIA

Matt

[BDawg]

Yes, but it will take a while.

Set it on 30psi, shake the fuck out of it for about 1 hour at that pressure. Then crank it down to 15 psi and leave it alone over night. Should be ok, but it will be better a week later.

[San_Diego_Matt]

ok, gassed it at 30 for a while and it's not back in the fridge at 15psi. I'll pull a growler Sunday to see how it is, but what happens next with the gas? leave it at 15 until I determine it's "good" and then crank it down a bit to serve?

[BDawg]

yup.

Feel free to repeat this step tomorrow if it needs some more.

[ApresSkiBrewer]

I am guilty of the force carb technique... but I do think that with all that shaking a beat the hell outta the foam forming proteins that are lost forever. I notice my force quick carb beers definitely have a lesser head than their patiently carbonated counterparts.

I bump mine up to 40-45 sometimes, and just shake the cold beer really hard for maybe a minute. let settle, vent 15 minutes later to serving pressure, taste. repeat. Usually 2-3 shakes and I'm within a ball park. I can serve it then, and it'll dial in to the proper vol's with my proper applied pressure.