Over the weekend, I poured a couple of glasses of my latest homebrew for myself and a few friends.  Overall, the reactions were mixed, but I think the majority thought that it still needed more carbonation.  So we only had a glass or two that day, but over the last couple of days I’ve tried it again and I think it is much better than before.  The carbonation really helps bring out the bitterness of the Pale Ale style and gives it a nice crisp taste.  I’m the only one who has tried it again, so I may be a bit biased, but I’m sure it won’t be long before Kim or some friends decide to give it another try.  Cheers!

3 Responses to “Fabro Pale Ale: Take Two”
  1. Carbonation speed strongly depends on temperature – warmer-faster. It was probably not yet finished when your friends had it and now it probably is finished.

    • edpaffjr says:

      Thanks for stopping by Dan. I visited your site recently and will have to keep it in mind for future beer making supplies. Next time I guess I should hook up the CO2 tank for a few days outside of the kegerator to speed up the process. Thanks for the tip.

  2. Here is the way I carbonate my beer. At room temperature, I set the regulator to 30 psi and shake the keg end to end for about five or ten minutes. The regulator is then disconnected and the beer allowed to cool for a day or two. It shold be ready then.

    For beer that is colder, you have to consult a carbonation chart and plug in the temperature and volume ( usually 2.5) to get the right pressure. Do as above.

    The beauty of the shaking method is that it is self limiting. There is no need to time it “just so.” At the proper temperature and pressure, the beer can only take in so much CO2 and it will stop on its own.

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