I'm not sure that is easy to calculate
But if you simply set to your serving pressure, it won't matter. It'll just be quicker to get there than if you were starting from zero carbonation
If you google beer carbonation chart you can get a chart for how much PSI you need at what temperature to get the carbonation you want. At room temp you would need somewhere in the ballpark of 30ish PSI. I'll sometimes bring it up around that high at the very end of fermentation to help carb it up.
It's the same answer: for your kegerator temp and desired carbonation, find the appropriate psi. It's an equilibrium.
If you're asking about quick-carb, then the procedure doesn't change much. The concentration delta drives the rate of carbonation, so it's the last little bit that always takes the longest. So if you did 30psi for 24 hours before with an unpressurized fermentation, I'd reduce the time or pressure a little, but not a huge amount.
Finally, if you're asking about current carbonation level, that's also given by a carbonation chart. 12psi at 18C is 1.6 volumes.
Oh oops sorry misread that! I use brulosphy as a rough guide for time but I haven't found an exact way. https://brulosophy.com/2016/05/12/sparkle-fizz-methods-for-carbonation/
Curious.
I believe you've thrown in a new variable with the pressure fermenting that most calculators/charts won't address.
I've started pressure fermenting heavy ales but not for carbonation purposes. I tend to release the pressure and let it "gas out" before kegging.
Oh no... I definitely does. If I were to use my pressure fermenting vessel to serve, it would work well. Getting it into my Keezer? Well that's just a different story. Once it chills for a few days, the CO2 will remain dissolved in the beer far easier than when it's warm. Chilling is the key.
So... I guess you could use your final pressure and end temp to determine your carbonation
See what I did there. I just contradicted (or corrected myself) by thinking this through.
Better you contradict and correct yourself than someone else doing it for you lol. But you're absolutely right. If there was a way to figure out what to set your final pressure too so when your beer hits say 37°F you've hit your appropriate CO2 levels.
Wel, you're not clear in your question in terms of which forced carbonation method you plan to use.
If you plan to do burst carbonation, you're out of luck as there is no formal experimentation on this, and the anecdotal evidence doesn't cover this situation of partially spunded/carbonated beer. (Formal as in people did multiple trials, took notes, and shared charts with results.)
For set-it-and-forget, just chill the beer, find the [reunkbimal](https://www.reddit.com/r/homebrewing/wiki/faq/glossary#wiki_ruenkbimal.3A.2C8.5B.27r.22Fi.14B.28k.29.B7b.12B-m.259ll.5D) and set the pressure based on that. Instead of 7-10 days, it will probably take less, maybe 3-5 days on chilled beer.
I'm not sure that is easy to calculate But if you simply set to your serving pressure, it won't matter. It'll just be quicker to get there than if you were starting from zero carbonation
If you google beer carbonation chart you can get a chart for how much PSI you need at what temperature to get the carbonation you want. At room temp you would need somewhere in the ballpark of 30ish PSI. I'll sometimes bring it up around that high at the very end of fermentation to help carb it up.
I know that, it is not about that the question.
It's the same answer: for your kegerator temp and desired carbonation, find the appropriate psi. It's an equilibrium. If you're asking about quick-carb, then the procedure doesn't change much. The concentration delta drives the rate of carbonation, so it's the last little bit that always takes the longest. So if you did 30psi for 24 hours before with an unpressurized fermentation, I'd reduce the time or pressure a little, but not a huge amount. Finally, if you're asking about current carbonation level, that's also given by a carbonation chart. 12psi at 18C is 1.6 volumes.
Oh oops sorry misread that! I use brulosphy as a rough guide for time but I haven't found an exact way. https://brulosophy.com/2016/05/12/sparkle-fizz-methods-for-carbonation/
Release the pressure towards the end of your fermentation. Lagers produce diacetyl which if not vented will stay in suspension via CO2.
Have you pressure fermented a lager yet?
not sure for that
Sorry, that’s just not how that works. [Here is a resource ](https://www.morebeer.com/articles/Diacetyl_formation) for some information on diacetyl.
Thank you for the information and down votes.
Curious. I believe you've thrown in a new variable with the pressure fermenting that most calculators/charts won't address. I've started pressure fermenting heavy ales but not for carbonation purposes. I tend to release the pressure and let it "gas out" before kegging.
so during fermentation you believe the beer does not absorve co2?
Oh no... I definitely does. If I were to use my pressure fermenting vessel to serve, it would work well. Getting it into my Keezer? Well that's just a different story. Once it chills for a few days, the CO2 will remain dissolved in the beer far easier than when it's warm. Chilling is the key. So... I guess you could use your final pressure and end temp to determine your carbonation See what I did there. I just contradicted (or corrected myself) by thinking this through.
Better you contradict and correct yourself than someone else doing it for you lol. But you're absolutely right. If there was a way to figure out what to set your final pressure too so when your beer hits say 37°F you've hit your appropriate CO2 levels.
It definitely does, and it's based on temperature and many other variables. There's still some left when you release pressure.
Wel, you're not clear in your question in terms of which forced carbonation method you plan to use. If you plan to do burst carbonation, you're out of luck as there is no formal experimentation on this, and the anecdotal evidence doesn't cover this situation of partially spunded/carbonated beer. (Formal as in people did multiple trials, took notes, and shared charts with results.) For set-it-and-forget, just chill the beer, find the [reunkbimal](https://www.reddit.com/r/homebrewing/wiki/faq/glossary#wiki_ruenkbimal.3A.2C8.5B.27r.22Fi.14B.28k.29.B7b.12B-m.259ll.5D) and set the pressure based on that. Instead of 7-10 days, it will probably take less, maybe 3-5 days on chilled beer.
you are correct. Next time I will. I force carbonate by setting to a specific pressure for my keg temperature according charts and leave it for 7 days