Need a couple of definitions here. There are two ways to carbonate beer, natural carbonation and force carbonation (carb for short). Natural carb comes from the fermentation of the beer, which can be done by adding priming sugar, or "Krausening," which is done by adding a measure of unfermented but pitched beer to the finished beer right before kegging or bottling. Of course, that works better in a production brewery whereI you have plenty of the same product in the various stages of the brewing process at any one time. Anything else is force carbing.
I think you're referring to "rushed" carbing, where the beer is agitated somehow to present much more liquid surface area to high-pressure CO2 to get it carbed fast. As you noted, it's real easy to overshoot and end up with the tap box equivalent of a foamy fire hose. Yes, you can, and I think ought, to carb at serving pressure for a week and not worry about fire hose spigots. That's what I do. The only twist I put on the process is I use my reserve CO2 cylinder to force carb, and carb at room temperature. I run my kgrtr at 42 F and 12 psi. So to get the same level of carbonation into the beer at room temp (~65 F), I force cab at 25 psi. Once the keg gets chilled, the vapor pressure drops to 12 psi.
The Germans take this whole thing one step further, kowtowing to the Reinheitsgebot. In order to not put anything but the four ingredients into the beer, they collect the CO2 from the fermenters and use that CO2 to force carb the beer. Schneaky.
Last edited by Mill Rat; 05-16-2013 at 08:38 PM.
Reason: Not timing out before I finish typing.
On deck: a clone of Carolina Beer Co's Rye Stout, clone of Breckenridge's Vanilla Porter,
Secondary: Dortmunder, Hopweizen
Keg Conditioning: Dunkelweizen, Roggenbier, Okto, Ord. Bitter
On tap: Alt, Hefeweizen, Cigar City Maduro clone, Mild
Bottled: Mead, Quad Rajet, Granola Bar Braggot
Too much of everything is just enough.
- J. Garcia