Force carbonating is the process of using high-pressure CO2 to dissolve gas into a liquid. Whether you are carbonating a crisp Pilsner, a bubbly seltzer, or a "Draft Espresso Martini," the physics are the same: Cold liquid + Pressure + Time = Carbonation.
1. The Core Variables
Temperature: Cold liquid absorbs CO2 much more efficiently. Aim for 34°F–38°F. If the liquid is warm, you will waste gas and potentially end up with a foamy mess.
Pressure (PSI): Measured in Pounds per Square Inch. This determines how "fizzy" the drink becomes.
Volumes of CO2: This is the measurement of carbonation. 1.0 volume is "flat," while 4.0 is "highly carbonated" (like soda).
2. Carbonation Levels by Beverage Type
| Beverage | Desired Volumes of CO2 | Serving PSI (@ 38°F) |
| Ales / Lagers | 2.4 – 2.6 | 10 – 12 PSI |
| Cider | 2.5 – 3.0 | 12 – 15 PSI |
| Seltzer / Soda | 3.5 – 4.0 | 25 – 30 PSI |
| Cocktails | 3.0 – 3.5 | 20 – 25 PSI |
3. Three Methods to Force Carbonate
Method A: The "Set it and Forget it" (Safest)
This is the most accurate method and prevents over-carbonation.
Chill your keg to 38°F.
Consult a carbonation chart and set your regulator to the serving pressure (e.g., 11 PSI for beer).
Leave it alone for 7–10 days.
Pros: Perfect carbonation every time; no risk of over-carbing.
Method B: The 24-Hour Burst (Fast)
Chill the keg to 38°F.
Crank your regulator to 30–35 PSI.
Let it sit for 24 hours.
After 24 hours, shut off the gas, pull the Pressure Relief Valve (PRV) to vent the high pressure, and reset the regulator to your serving pressure (10–12 PSI).
Pros: Ready to drink in one day.
Method C: The Carbonation Stone (Pro Level)
Using a Carbonating Keg Lid (SKU: KEG445) uses a 0.5-micron stone to create tiny bubbles that dissolve almost instantly.
Wetting Pressure: Every stone has a "wetting pressure" (the PSI needed to push gas through the pores, usually 2–5 PSI).
Set your regulator to your Target PSI + Wetting Pressure.
The beverage will be fully carbonated in 2–4 hours.
4. Special Considerations for Cocktails & Seltzer
Clarity Matters: Particles (like fruit pulp) act as "nucleation points," causing the CO2 to rush out of solution (foaming). Always fine or filter your cocktails before kegging.
High Pressure serving: Because seltzer and cocktails require higher PSI (25+), you need much longer beer lines (15–20 feet of EVABarrier 4mm Tubing) to provide enough resistance to prevent a "fire hose" pour.
Acid/Sugar: Sugar doesn't affect carbonation math, but it does make the beer thicker. Highly acidic cocktails may feel "prickly" if over-carbonated.
5. Essential Gear List (MoreBeer SKU Links)
| Item | MoreBeer SKU / Link |
| 5 Gallon Ball Lock Keg | KEG430 |
| Dual Gauge CO2 Regulator | D1060 |
| Carbonating Keg Lid (for fastest carbonation) | KEG445 |
| EVABarrier 4mm ID Tubing | D1717 |
| Keg Lube (For Seals) | BE430 |
| Duotight Gas Disconnect | DUO106 |
Troubleshooting: Did you Over-Carbonate?
If your beer is all foam and the bubbles look "soapy," you likely over-carbed.
Disconnect the gas.
Pull the PRV (Pressure Relief Valve) on the lid every hour for a few hours. This allows the excess CO2 to "off-gas" from the liquid into the headspace and out the valve.
Reconnect the gas at the proper serving pressure once the pour stabilizes.