How long does forced carbonation take?

Set-and-forget method at serving pressure: 7-14 days. Burst carbonation (30 PSI for 24-48 hours then reduce to serving pressure): 2-3 days. Shake method (30 PSI while shaking): 30 minutes but risks over-carbonation.

What temperature should I carbonate at?

Colder beer absorbs CO2 faster. Carbonate at your serving temperature (typically 2-6°C). The calculator gives the correct pressure for your temperature.

Why is my beer over-carbonated?

Common causes: too high pressure, beer too cold (absorbs more CO2), or leaks causing you to add more gas than needed. Always use a calculator rather than guessing pressure.

Can I speed up forced carbonation?

Yes, burst carbonation involves setting pressure to 30 PSI for 24-48 hours, then reducing to serving pressure. The shake method (30 PSI while rolling the keg) works in 30-60 minutes but risks over-carbonation. The safest method is set-and-forget at serving pressure for 7-14 days.

Why is my keg foamy even at correct pressure?

Common causes: beer line too short (not enough resistance), beer too warm, pressure set too high during carbonation and not reduced, dirty or kinked lines, or a loose connection allowing CO2 to break out of solution. Check line length with our Line Length Calculator.

BrewCalcs

Forced Carbonation Calculator — Keg PSI

Calculate CO2 pressure needed to carbonate at your serving temperature.

Target CO2 Volumes

Beer Temperature

How We Calculate This

Forced Carbonation

The pressure required depends on temperature and desired CO2 volumes. Colder temperatures require less pressure for the same carbonation level because gas dissolves more readily in cold liquids. The formula uses a polynomial approximation of the CO2 absorption curve.

Frequently Asked Questions

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Last updated: 2025-02-20

All calculations are estimates. Always verify values and adjust based on your equipment and ingredients.