The carb stone is simply a pneumatic sinthered filter. Of course all the homebrew shop sells them for a good chunk of money. You should be able to pick them up for under 3 bucks. Good video.
Thank you so much for this video! I have a mobile cocktail tap bar. We started 2 months ago and have been learning a lot since then but carbonating the kegs with the shake method has been taking us like 3 hours! I will buy this lid RIGHT NOW and try it!
Hey ya. Great video. Another way to use the carb stone with chilled beer is 30psi 10sec feed of carb vent 1 sec through prv. This will carb beer in about 7 to 10 minutes.
i enjoyed the video, my wife likes the fact your showing that women like to brew too. i enjoy that you are good at explaining what your doing, your not assuming we already know what your talking about. and if i already knew it, you just confirmed it. thank you
The tube connected to your carb stone will be full of air. It's only a small amount but if you run gas through it prior to purging the keg you could eliminate it from your beer.
You can purge the tank without a spare ball lock connector, just push in the center of the gas side. I normally use a metal chopstick wrapped with a rag in case any beer comes out.
Nice work! You could connect to the gas in post and lay the keg down as you did but keep the gas post to the bottom, it should have the same effect because the post is submerged with the beer.
@@FloraBrewing Phew. That is exactly what I have done with good results, i.e. regular gas post, oriented to lowest possible point when rolling. I would even argue that this method lets the CO2 into the keg at a lower point that thorugh the "beer out post". I am now thinking about whether to get a carb stone or invest in in a unitank. Do you have any advice on this Flora?
Can the carb stone be attached to the keg co2 permanently for that batch. And just drop to serving pressure through the stone when tapped. I am thinking this would add some carbonation while serving or do you think it will increase the chances of f foaming in the glass?
Never actually done force carb before, so I might be missing something - but I'm confused about the venting and then bringing it back up to 20 PSI. If the rolling should already have gotten it to full carbonation, wouldn't storing it under that high a pressure risk overcarbonating it? I would've thought storing it at just serving pressure would be a safer approach
I'm pretty sure that here in the UK (and probably in Europe generally) the liquid and gas posts are slightly different sizes and you can get the ball lock connectors jammed on if you put the gas line on your liquid post. Can anyone confirm this?
Additional trick for ya..get a carb chart and find the amount of CO2 ya want for the temp. of the beer. Shake it as normal but when you think you're close, shut the valve off on your tank, and keep shaking. The low pressure gauge will stop dropping at the carbonation level in the beer. Keep opening and closing the valve until you hit the desired psi. With a cold keg and a carb stone, it may only take a few minutes.
And also, it's not a barbed dip tube so it will definitely require a clamp. And trying to tighten a clamp on that while it's in the keg would be a PIA. Not impossible, though, and good thinking.
Having now carbed a couple things (a sour ale and a cider) with the keg carb lid, I can honestly say that her method has worked out better for me than the directions that come with the lid. I'll be using the 15psi method from now on, starting with a Juicy NEIPA that has been chilling over the last 24hrs. Should be good and cold!
@@FloraBrewing :) Good neighbors, hard to find! :) Great personality, experience and knowledge you bring to the channel. Like hanging with friends, talking brew. Subscribed! Thanks from Pennsylvania.
you say you dont drink a beer for 3 weeks or so. so do you just leave in the fermentor for that time or do you store it in kegs for 1 or so weeks??? noticed on my first kegging run it took 4 days after kegging 2 weekes in fermentor before it was drinkable.
They usually are in the fermenter for 2 weeks and kegerator for 1. If you use floating dip tubes you can drink way earlier, I usually force carb and drink the next day when I use a floater.
I currently cold crash after fermentation, transfer to keg, and then hit with 30psi for 24 hours to carbonate. If i changed out the lid on the keg, added a carb stone, I could carbonate in less than 24 hrs??? Sounds awesome, if possible.
Thanks for the info... HI Does anyone know if I can force carbonate my 20L 30L or 50L Kegs, With Soda Stream Type Gas Bottles... I have lots of soda stream gas bottle thanks
I heard someone state that they go from kettle to dispensing his keg in seven days I don’t know what style he was able to perform that magic. I thought to myself “that sounds gross!”
I tried connecting the gas line to my beer out post to begin carbonating my key and beer shot up the line to the regulator. Be careful that this doesn't happen.
I just put my kegs in the fridge and get them between 0-4°C. Then turn on 3 Bar = 43 psi for 24 hours. done! U used to try shaking too, but when u have more than one keg to karb, shaking as a B*ch. Much more relaxig to connect all at the same time, and go to sleep. Then beer is ready for friday night. :) Yes it does taste better with some storage, but one does not need to drink all at once. :)
Hi. You are the only person, except my local brew store to use this method. I just bought a D-stone with C-keg lid and for my first quick carb I intend to do EXACTLY as you have done. I am hoping to bottle after a day of rest. My only question is, the 3 bar and 24 h is that for lager, and how do you carbonate ale etc?
@@Rockit66 Big txs Rockit. I am doing a lager with the - D-stone for the first time. I will follow your advice of 2,5 bar, after all, I can just add time and pressure if it should be too flat. I did however initially unleash from 0 to 3 bar in maybe 30 seconds... Any suggestions for ramp up?
Great video. What's the purpose of the carb stone? I force carb my beers at 30 psi for 36 hrs at 35 degrees. I then reduce the pressure to 12 psi and let it sit for 24 hrs then it's ready. How does using a carb stone differ then the method I use? Does the carb stone continually produce bubbles during the process to speed up carbonation? Are you going to do a taste test between the rolling method vs carb stone? I did the rolling/shaking method once and the beer sucked. That was the only difference I did so for some reason that method produced off flavors.
I've heard doing the shake-method can cause a bit of a carb bite to your beer (but i've never experienced that), but for the carb stone in my experience, I've carbonated a 5 gallon batch (NEIPA) in 24 hours to 2.7vol. Worked great and both methods have their advantages. Hope that helps a bit.
@@michealbradford7963 For beer I go 30 psi for 30 hrs then purge and reset to 12 psi. After 30 hrs it's not 100% carbed. You can prob go 36 hrs at 30 psi. For me after 36 hrs its carbed enough for me. 48 hrs even better.
Eddie Hoffmann i tried this method and i kept getting foam but im sure i let it goo too far, i think maybe actually setting an alarm for 16 hours that way its all good
Id just like to mention that the carb stone method is not recommended for IPAs as you will loose a lot of the flavour as you scrub the beer with co2. Just pressurise to like 30-40 and shake for 20 mins. Repeat if you really need to.
Is this true? I've never heard this. Plus, it's a closed system so where would you be scrubbing it to? Even if some molecules are "scrubbed" into the head space, it would quite quickly redissolve into solution, unless you are venting the PRV or something.
This Carbstone does not make any difference. Just cool the beer down to 35 F and set it at 40 psi for 24 hours and then turn in down to 12 psi for 48 hours and your are golden. Save these 25 dollars. And just connect the gas to the gas, it does not have to go down the liquid post. Happy brewing.
The carb stone is simply a pneumatic sinthered filter. Of course all the homebrew shop sells them for a good chunk of money. You should be able to pick them up for under 3 bucks. Good video.
Thank you so much for this video! I have a mobile cocktail tap bar. We started 2 months ago and have been learning a lot since then but carbonating the kegs with the shake method has been taking us like 3 hours! I will buy this lid RIGHT NOW and try it!
Thank you for saying "I normally have a hard time" with that lid. I just got one and it is wayyy more finicky than a normal lid.
Awesome job!!!
Hey ya. Great video. Another way to use the carb stone with chilled beer is 30psi 10sec feed of carb vent 1 sec through prv. This will carb beer in about 7 to 10 minutes.
Would love a video on what kegs you think are the best too use and where you might get them. Thanks for all the great videos!
Super informative - thanks
i enjoyed the video, my wife likes the fact your showing that women like to brew too. i enjoy that you are good at explaining what your doing, your not assuming we already know what your talking about. and if i already knew it, you just confirmed it. thank you
Big fan of yours and am doing my first keg carb. So I'm super happy to see this video in you arsenal.
The lids with static pressure release can be centered by pushing the gas in valve with a screw driver. No need to connect a disconnect.
The tube connected to your carb stone will be full of air. It's only a small amount but if you run gas through it prior to purging the keg you could eliminate it from your beer.
Good tip!
you're pretty great! Fantastic video!
Gr8 video love
You can purge the tank without a spare ball lock connector, just push in the center of the gas side. I normally use a metal chopstick wrapped with a rag in case any beer comes out.
Yeah it's just easier with one
Nice work! You could connect to the gas in post and lay the keg down as you did but keep the gas post to the bottom, it should have the same effect because the post is submerged with the beer.
Totally. That's how I used to do it but now sometimes I just leave the co2 connected and don't roll. Brulosophy has a good podcast on carbonating too!
@@FloraBrewing Phew. That is exactly what I have done with good results, i.e. regular gas post, oriented to lowest possible point when rolling. I would even argue that this method lets the CO2 into the keg at a lower point that thorugh the "beer out post".
I am now thinking about whether to get a carb stone or invest in in a unitank. Do you have any advice on this Flora?
Love this video... my beer will now be ready for Christmas lunch tomorrow.. thanks again for all your videos and help... have a great Christmas ..
Hey Sara. How do you deal with the foam? Some of my beers are like a foam bomb in the keg. It takes forever to calm down .
Cool shirt! My buddy works at Mobcraft.
Awesome!
CHEERS!
Another great video. Where do you get your CO2?
Can the carb stone be attached to the keg co2 permanently for that batch. And just drop to serving pressure through the stone when tapped. I am thinking this would add some carbonation while serving or do you think it will increase the chances of f foaming in the glass?
Never actually done force carb before, so I might be missing something - but I'm confused about the venting and then bringing it back up to 20 PSI. If the rolling should already have gotten it to full carbonation, wouldn't storing it under that high a pressure risk overcarbonating it? I would've thought storing it at just serving pressure would be a safer approach
I'm pretty sure that here in the UK (and probably in Europe generally) the liquid and gas posts are slightly different sizes and you can get the ball lock connectors jammed on if you put the gas line on your liquid post. Can anyone confirm this?
For how long is the gas open?
Hey thanks for the video is there anyway I don’t have to mod a lid and just connect the stone on the silicone line to the co2 inlet
I don't see why that wouldn't work!
They are a tight fit but can make it work. Got to really watch beer going back to regulator though. NRV highly recommended for this system
Additional trick for ya..get a carb chart and find the amount of CO2 ya want for the temp. of the beer. Shake it as normal but when you think you're close, shut the valve off on your tank, and keep shaking. The low pressure gauge will stop dropping at the carbonation level in the beer. Keep opening and closing the valve until you hit the desired psi. With a cold keg and a carb stone, it may only take a few minutes.
Great tip!
When is the right time to carbonate the beer?? Im a beginner and i need some tip!! Pleas help me 😁
Could you connect the stone line to short post on gas side inside the keg instead using specialized lid ?
in theory yes but it's probably not the best to use as your gas line for serving
And also, it's not a barbed dip tube so it will definitely require a clamp. And trying to tighten a clamp on that while it's in the keg would be a PIA. Not impossible, though, and good thinking.
Having now carbed a couple things (a sour ale and a cider) with the keg carb lid, I can honestly say that her method has worked out better for me than the directions that come with the lid.
I'll be using the 15psi method from now on, starting with a Juicy NEIPA that has been chilling over the last 24hrs. Should be good and cold!
Glad it worked for you!
jenni downstairs probably thinks your humping when your carbing your beer, blanket or not lol sounds a sucker for traveling :p
She usually asks me if I need help moving the body
@@FloraBrewing :) Good neighbors, hard to find! :) Great personality, experience and knowledge you bring to the channel. Like hanging with friends, talking brew. Subscribed! Thanks from Pennsylvania.
you say you dont drink a beer for 3 weeks or so. so do you just leave in the fermentor for that time or do you store it in kegs for 1 or so weeks??? noticed on my first kegging run it took 4 days after kegging 2 weekes in fermentor before it was drinkable.
They usually are in the fermenter for 2 weeks and kegerator for 1. If you use floating dip tubes you can drink way earlier, I usually force carb and drink the next day when I use a floater.
@@FloraBrewing
Thank you I will give it a try is filtering beer ever worth it?
I currently cold crash after fermentation, transfer to keg, and then hit with 30psi for 24 hours to carbonate. If i changed out the lid on the keg, added a carb stone, I could carbonate in less than 24 hrs??? Sounds awesome, if possible.
Yeah you can do it in a couple hrs its wild and helpful in a pinch
With carb stone you could do it I. 10 minutes. With the right technique
Is it necessary to purge the oxygen before rolling?
Yes. In general purging oxygen before you do anything with finished beer is wise.
Thanks for the info... HI Does anyone know if I can force carbonate my 20L 30L or 50L Kegs, With Soda Stream Type Gas Bottles... I have lots of soda stream gas bottle thanks
You can try but you'll risk making a foamy mess inside the bottle.
@@hnphnp1 its the kegs not the bottles. i have now done it and it works perfectly ;)
I heard someone state that they go from kettle to dispensing his keg in seven days I don’t know what style he was able to perform that magic. I thought to myself “that sounds gross!”
probably using a kviek yeast it's a beast!
@@FloraBrewing ahhh yes, that is a good point :-)
Soo how many hours would you say it sits at 15psi?
I think she said overnight. After that adjust to serving PSI
I tried connecting the gas line to my beer out post to begin carbonating my key and beer shot up the line to the regulator. Be careful that this doesn't happen.
I just put my kegs in the fridge and get them between 0-4°C. Then turn on 3 Bar = 43 psi for 24 hours. done! U used to try shaking too, but when u have more than one keg to karb, shaking as a B*ch. Much more relaxig to connect all at the same time, and go to sleep. Then beer is ready for friday night. :) Yes it does taste better with some storage, but one does not need to drink all at once. :)
Hi. You are the only person, except my local brew store to use this method. I just bought a D-stone with C-keg lid and for my first quick carb I intend to do EXACTLY as you have done. I am hoping to bottle after a day of rest. My only question is, the 3 bar and 24 h is that for lager, and how do you carbonate ale etc?
@@hobbeeswe7472 usually 3 bar is a bit much. I had to fine tune it betweene 2,5 -3 bar
@@Rockit66 Big txs Rockit. I am doing a lager with the - D-stone for the first time. I will follow your advice of 2,5 bar, after all, I can just add time and pressure if it should be too flat. I did however initially unleash from 0 to 3 bar in maybe 30 seconds... Any suggestions for ramp up?
@@hobbeeswe7472 Just connect, turn up too 2,-3 bar and wait 24 hours. easy peasy.
Great video.
What's the purpose of the carb stone?
I force carb my beers at 30 psi for 36 hrs at 35 degrees. I then reduce the pressure to 12 psi and let it sit for 24 hrs then it's ready.
How does using a carb stone differ then the method I use? Does the carb stone continually produce bubbles during the process to speed up carbonation?
Are you going to do a taste test between the rolling method vs carb stone?
I did the rolling/shaking method once and the beer sucked. That was the only difference I did so for some reason that method produced off flavors.
I've heard doing the shake-method can cause a bit of a carb bite to your beer (but i've never experienced that), but for the carb stone in my experience, I've carbonated a 5 gallon batch (NEIPA) in 24 hours to 2.7vol. Worked great and both methods have their advantages. Hope that helps a bit.
if i buy the regulator and hose then all i need is a corny keg to carbonate my ginger brew i will use 30 psi for the keg right ?
@@michealbradford7963 For beer I go 30 psi for 30 hrs then purge and reset to 12 psi. After 30 hrs it's not 100% carbed. You can prob go 36 hrs at 30 psi.
For me after 36 hrs its carbed enough for me. 48 hrs even better.
Eddie Hoffmann i tried this method and i kept getting foam but im sure i let it goo too far, i think maybe actually setting an alarm for 16 hours that way its all good
Hey Eddie. To answer your question. The stone adds the co2 at a lot finer micron so it enters the beer a lot quicker. Making carbonation faster
Where did you get that label for your keg?
Eagle Rock HBS
@@FloraBrewing omg thank you!!
Why not just connect your carb stone to the gas in post.? would that be a problem do you think....? thumbs up anyway.....
It just comes connected to the lid. Gas post should be fine but then you can't remove it if you wanted to.
Physics is a beautiful science.
Science is power
I think I will stick to pressure brewing.
That's on my list to test out
@@FloraBrewing if you want some info don't hesitate to ask.
Definitivamente la mujer más interesante del mundo 😍
At 5:00 You should Purge the Keg.
It was closed transferred so shouldn’t be able to pickup any O, right?
My Request to you please supply such machinery to my place Bhubaneswar city in Odisha state in India
Well I think I just fell in love, she's too cute. The info also helped...🤣😇🥰
Id just like to mention that the carb stone method is not recommended for IPAs as you will loose a lot of the flavour as you scrub the beer with co2.
Just pressurise to like 30-40 and shake for 20 mins. Repeat if you really need to.
Is this true? I've never heard this. Plus, it's a closed system so where would you be scrubbing it to? Even if some molecules are "scrubbed" into the head space, it would quite quickly redissolve into solution, unless you are venting the PRV or something.
This Carbstone does not make any difference. Just cool the beer down to 35 F and set it at 40 psi for 24 hours and then turn in down to 12 psi for 48 hours and your are golden. Save these 25 dollars. And just connect the gas to the gas, it does not have to go down the liquid post. Happy brewing.
Physics is not up for debate. Liked the video though!
Try to explain things in a simple manner. You are too involved in your own ways and forget that others are listening to you.