Forced Carbonation Calculator

How It Works

Forced carbonation dissolves CO2 directly into beer using keg pressure. The amount of CO2 that dissolves depends on two factors: pressure and temperature. Colder beer absorbs CO2 more readily, so less pressure is needed. The "set-and-forget" method sets the regulator to the equilibrium PSI and waits 5-7 days — it is foolproof but slow. The "burst" method applies 25-30 PSI for 24-48 hours then reduces to serving pressure — faster but risks over-carbonation. Typical carbonation levels: British ales 1.5-2.0 vols, American ales 2.2-2.7 vols, Belgian ales 2.5-4.0 vols, German lagers 2.4-2.8 vols, wheat beers 3.3-4.5 vols.