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Post #3 made 14 years ago
by hashie
300kpa over 24 hours should do for force carbonating, opinions will vary among other members.


Food grade CO2 would be far better than industrial grade. I believe the difference is in the inner bottle material rather than the gas itself.
"It's beer Jim, but not as we know it."

Post #4 made 14 years ago
by stux
The other major way is to slowly carbonate in a balanced keg fridge where the carbonating pressure is equal to the dispensing pressure

I use a combination of the two, 300kpa for 24 hrs then slow carbing to get to the perfect level of carbonation
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #6 made 14 years ago
by maheel
WhiteRhyno wrote:So with this no chill method, is their any harm in aiding the cooldown by putting the cube in a bath? Would you still have to alter hop additions?

general consensus is that normall procedure is to let the hot wort pasteurize the cube for a bit (from the heat).
some people then further chill (slow chill?) the cubes in baths, pools and i am sure various other methods.
i put my 10L cubes in front of fan for a few hours (overnight) and am considering tossing them in the pool (@ 30 deg)

but i dont have the experience to be able to yet make a decision into taste changes / effectiveness etc

best way might be to do two of the same back 2 back brews and do side by side testing, one "chill" and one no-chill but there are still often many variables to effect your process....

give it a bash and report back :drink:
Last edited by maheel on 06 Mar 2011, 07:12, edited 11 times in total.

Post #7 made 14 years ago
by WhiteRhyno
maheel wrote:
give it a bash and report back :drink:
Will do, although I might break my AG/BIAB cherry next weekend first though before I start experimenting ;)
Last edited by WhiteRhyno on 06 Mar 2011, 08:08, edited 11 times in total.

Post #8 made 14 years ago
by stux
Pasturization Levels are a function of heat and time. You want to maximize the time your wort spends at pasteurizing levels for as long as possible. I'm not sure what the pasteurization threshold temp is, but I imagine after the first hour you could slow chill in a pool or bath etc with no I'll effects
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12
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