Carbonating Your Beer

Carbonating beer is a critical step in the brewing process, and the method you choose can have a significant impact on the final product. Each method has its own advantages and is better suited for specific beer styles. Let's explore the different methods: natural bottle carbonation, forced carbonation, and the shake and roll method.

1. Natural Bottle Carbonation (Bottle Conditioning):

Process:

1. Fermentation: After primary fermentation is complete, transfer the beer to a bottling bucket, leaving behind the sediment at the bottom of the fermenter.

2. Primings: Dextrose can be added either into a secondary bucket or directly into the bottles. To keep it easy, and if you don't have a second bucket, add 3x 1/4 teaspoons of dextrose directly to the 440ml bottles. If you do have a second bucket, siphon the beer from your fermentation bucket into a clean secondary bucket without stirring up the sediment. Add 7 grams of sugar per litre to the beer and mix well. TIP: Dissolve the sugar in a little warm water and let it cool to room temperature before adding to the beer.

3. Bottling: Use a no rinse sanitiser like Chemi Pro. Fill sanitized bottles with the primed beer using a bottling wand and cap them with sanitized caps. 

4. Storage: Store the bottles at a consistent temperature (usually room temperature) for a specific period (typically 2-3 weeks) to allow for carbonation to develop.

Pros: Natural bottle conditioning can lead to finer carbonation bubbles, a smoother mouthfeel, and enhanced flavor complexity. It's well-suited for beer styles like Belgian ales, English ales, and those that benefit from aging.

Cons: It requires patience as it takes time to carbonate, and there's a slight risk of over carbonation if priming sugar measurements are inaccurate.

2. Forced Carbonation (CO2):

Process:

1. Fermentation: After fermentation is complete, transfer the beer to a secondary bucket, leaving behind sediment and yeast in the fermenter.

2. Cooling: Rapidly chill the beer using a wort chiller before transferring it to the keg. Cooling helps to lock in flavors and reduce the risk of contamination.

3. Carbonation: Once fermentation is complete, move beer into the keg and place it into your keezer or fridge on or just below 5 degrees celsius. Attach the gas line and set to 30 psi with your Primary Pressure Regulator.
   24-36 hours later, remove gas disconnect, purge keg, and reduce pressure to 12 psi (or whatever’s appropriate for your setup and beer style). You can check your style and PSI calculation here at Brewers Friend.
   Leaving it at 12 psi or prefered carbonation level for another 2-4 days not only ensures carbonation throughout the keg, but it gives the beer more time to clear up. For an affordable and complete Kegging System take a look at the Kegging Kit for the Home Brewer.

4. Aging: You can leave it in the keezer or fridge to allow the beer to carbonate and disperce throughput the beer will give it less of a carbonate bite but this is not typically needed.

Pros: Forced carbonation is faster and more consistent. It's suitable for beer styles that require precise carbonation control, such as lagers, American ales, and light beers.

Cons: Requires additional equipment (kegs, CO2 tank, regulator) and may produce slightly harsher carbonation compared to bottle conditioning.

3. Shake and Roll Method (Not Recommended):

Process:

1. Fermentation: After fermentation, transfer the beer to a keg.

2. Chilling: Ensure the beer is cold before attempting this method. Cold beer absorbs CO2 more effectively.

3. Shaking: Seal the keg, pressurize it with CO2 at 30psi, and then shake the keg vigorously for 15 minutes to force CO2 into solution.

4. Aging: Allow the beer to sit for 1 hour at 12 psi to stabilize.

Pros: Quick carbonation.

Cons: This method is not recommended as it can lead to inconsistent and unpredictable carbonation levels. It may also risk oxidation and off-flavors due to excessive agitation.

Best Method Depending on Beer Style:

• For Ales and Most Beer Styles: Natural bottle conditioning is often preferred for ales, especially those with complex flavors and subtle carbonation. It allows for natural maturation and fine carbonation.

• For Lagers and Highly Carbonated Beers: Forced carbonation is suitable for lagers, light beers, and any style where precise carbonation control is crucial.

• Avoid Shake and Roll: It's generally not recommended due to its unpredictability and potential for off-flavors.

The choice of method ultimately depends on your beer style and your equipment. Many brewers use a combination of methods for different styles, experimenting to find what works best for their brewing practices.