How Long To Carbonate Beer In Keg?

Carbonating in a keg is a crucial step in the process, as it adds the desired level of carbonation that gives the beer its refreshing fizz. While there are different methods to achieve this, force carbonation using a CO2 cylinder is the most popular and reliable option among home brewers. In this article, we will explore the process of force carbonating beer in a keg and discuss how long it typically takes to achieve the desired carbonation levels.

Firstly, it is important to ensure that your keg and CO2 system are clean and in proper working condition. Any contaminants or leaks in the system can affect the carbonation process and result in an inconsistent or flat beer. Once you have confirmed the integrity of your equipment, it is time to begin the carbonation process.

The force carbonation method involves pressurizing the beer with CO2 to dissolve the gas into the liquid, creating carbonation. To start, set your regulator to a low pressure, around 10-12 PSI (pounds per square inch), and attach it to the gas inlet on the keg. Make sure the keg is sealed tightly to prevent any gas from escaping.

Now, the waiting game begins. It is recommended to allow the keg to carbonate for a period of 5 to 7 days. This timeframe ensures a gradual and controlled carbonation process, minimizing the risk of over-carbonation. Remember, patience is key when it comes to carbonating beer – rushing the process may result in an under-carbonated or over-carbonated brew.

During the carbonation period, it is advisable to store the keg at a cool temperature, around 38-40°F (3-4°C). Lower temperatures facilitate the absorption of CO2 into the beer, leading to a smoother and more consistent carbonation. Avoid shaking or agitating the keg during this time, as it can disrupt the carbonation process and cause inconsistencies.

After the initial 5 to 7 days have passed, it is time to check the carbonation levels. To do this, release the pressure in the keg by pulling the pressure relief valve. This will allow any excess gas to escape. Then, pour a small sample of the beer into a glass and evaluate the carbonation levels. If the beer is still under-carbonated, you can increase the pressure on the regulator by a few PSI and continue carbonating for a few more days. Repeat this process until the desired carbonation is achieved.

It is worth noting that the carbonation process can vary depending on factors such as the style of beer, desired carbonation levels, and personal preference. Some beer styles, like Belgian ales, may require higher carbonation levels, while others, like stouts, may benefit from a lower carbonation. Experimentation and adjusting the carbonation process to suit your taste is part of the fun of home brewing.

Force carbonating beer in a keg using a CO2 cylinder is a reliable and efficient method to achieve the desired carbonation levels. While it may take around 5 to 7 days to fully carbonate a keg of beer, it is important to be patient and allow the process to unfold gradually. By following the steps outlined in this article and regularly checking the carbonation levels, you can ensure a perfectly carbonated beer that is ready to be enjoyed. Cheers!

How Long Does It Take To Carbonate A Keg?

The process of carbonating a keg typically takes approximately 2 weeks to ensure optimal carbonation levels. This duration allows for a reliable and consistent carbonation outcome. While it may seem like a lengthy period, it is the most effective and foolproof method to achieve the desired level of carbonation in your keg.

To provide further clarity, let's break down the carbonation process into several steps:

1. Prepare the keg: Before beginning the carbonation process, ensure that your keg is clean and properly sanitized. This step is crucial to avoid any unwanted flavors or contamination in your final product.

2. Add priming sugar or force carbonation: There are two primary methods to carbonate a keg: priming sugar or force carbonation. Priming sugar involves adding a predetermined amount of sugar to the keg, which will be consumed by the to produce carbon dioxide during fermentation. Force carbonation, on the other hand, involves applying pressure directly to the keg using a carbon dioxide (CO2) tank.

3. Allow for fermentation: If you choose to use priming sugar, the keg needs to be sealed and left at a consistent temperature for the yeast to ferment the sugar and produce carbon dioxide. This process usually takes around 1-2 weeks, depending on various factors such as temperature and yeast activity.

4. Monitor carbonation levels: During the fermentation process, it is essential to regularly check the carbonation levels to ensure they are progressing as desired. This can be done by slightly releasing the pressure from the keg and sampling the carbonation level. Adjustments can be made by either adding more priming sugar or applying more pressure if using force carbonation.

5. Conditioning phase: After the fermentation process is complete, it is recommended to leave the keg undisturbed for an additional 1-2 weeks to allow for proper conditioning. This period helps to refine the flavors and carbonation, resulting in a smoother and more enjoyable .

By following these steps and allowing for the necessary time, you can be confident in achieving the perfect carbonation level for your keg. Remember that patience is key, as rushing the process may lead to undercarbonated or overcarbonated beer, affecting the overall taste and quality.

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How Long Does It Take To Naturally Carbonate Beer In Keg?

The process of naturally carbonating beer in a keg can take approximately two weeks. During this time, the beer is typically kept at a warm temperature, around 68-72 degrees Fahrenheit (20-22 degrees Celsius).

To naturally carbonate beer in a keg, you would need to add a specific amount of priming sugar or a carbonation tablet to the keg before sealing it. The yeast in the beer will consume the sugars and produce carbon dioxide as a byproduct, which will carbonate the beer over time.

It's important to note that the exact time required for natural carbonation can vary depending on factors such as the specific gravity of the beer, the yeast strain used, and the temperature at which the keg is kept. It's recommended to check the carbonation level periodically by sampling the beer until it reaches the desired level of carbonation.

If you prefer a faster method of carbonating beer in a keg, you can use a CO2 cylinder to “force” carbonate the beer. This involves injecting carbon dioxide directly into the keg, which speeds up the carbonation process and allows for more control over the level of carbonation.


Carbonating beer in a keg is a process that can be done using either natural or force carbonation methods. While natural carbonation takes longer and requires the addition of sugars, force carbonation using a CO2 cylinder is the preferred method for most brewers.

The most reliable method of force carbonation takes around 2 weeks to fully carbonate the beer, ensuring that the desired level of carbonation is reached. This method involves adjusting the regulator to raise the pressure to 20 PSI and allowing the keg to carbonate for 7-10 days.

Although this process may seem time-consuming, it minimizes the risk of over-carbonation and ensures that the beer is carbonated to the desired level within a reasonable amount of time. It is important to regularly check the carbonation levels during the carbonation process to ensure that the beer is carbonated to your liking.

So, whether you choose to naturally carbonate your keg or use the force carbonation method, it is important to be patient and allow the process to take its time. This will result in a well-carbonated beer that is ready to be enjoyed straight from the keg. Cheers!

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.