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Force Carbonating and Brewing Under Pressure

Force Carbonating A Keg Of Flat Beverage

  • There are quicker ways to force carbonate (by setting a higher pressure than needed and rocking the keg to increase surface area between gas and liquid will speed up absorption) however this is inaccurate and can create over carbonation.
  • If you have a bit more time the following method is much more reliable.
  • The time taken to carbonate will depend on the size of the keg, the smaller the volume, the faster carbonation will be complete.
  • If you follow the table below there is no chance to over carbonate. The system will just stop injecting and/or absorbing CO2 once the desired level of carbonation is reached.
  • It is much easier and faster to carbonate a chilled liquid and can be done at a lower pressure (refer to table below).

Brewing Under Pressure (Carbonate While Fermenting)

  • You will notice that the temperature range in the table below go up far above fridge temperature. This is for when you are brewing beer in a pressure fermenter like the Fermzilla, Fermentasaurus or King Jr.
  • Say you are brewing ale at a room temperature of 24 degrees. If you have a spunding valve attached, and set it to vent anything above 29psi, when your beer finishes brewing it will also be carbonated and ready to drink!
  • You just need to chill the brew down and either attach a tap or transfer it to a keg for tapping.
  • This saves you both time waiting for carbonation afterwards and money on gas as the CO2 from fermentation is used!

Transferring Under Pressure


  • Sanitise and flush your keg with CO2 to remove any oxygen
  • Pressurise your empty keg to the same as the source vessel (if you connect the two gas posts they will equalise)
  • Set your spunding valve to the same pressure (connect it to a regulator and adjust)
  • Connect the liquid posts together with 2 x liquid disconnects and some beer line.
  • Attach the spunding valve to the gas post of the empty vessel.
  • Attach your regulator to the gas post of the full vessel.
  • Turn up the pressure on the regulator to slightly above the empty vessel pressure
  • Wait till transfer is complete.
  • Methods to measure when the keg is full
    • Watch the condensation line on the outside of the empty keg rising.
    • Have the empty keg on a zeroed set of scales and use 1L of liquid weighs 1kg
    • Use one of our flow stoppers with the spunding valve. This automatically stops the filling once the keg is filled.

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