Since I have read so much about how much easier it is to keg your homebrew rather then bottle it, I decided to go ahead and get myself a kegging system setup.
So, last week, after my beer was done fermenting, I went ahead and racked it into the keg and put it into my fridge over night. I should add that the beer I brewed is a highly carbonated Bavarian Hefeweizen. I have brewed and bottled this style of beer with success several times before. It is my favorite.
Anyway, on Saturday after the beer in the keg cooled down to serving temperature I went ahead and hooked up my CO2 tank to the dip tube and dialed the pressure up to 30 psi and started rocking it back and forth like I was supposed to for about 10-15 min. I then put the keg back in the fridge and left the pressure at 30 psi. for 5 more days. On the fifth day I decided to test my beer since I didn’t wanted to end up and over carbonate it.
To my surprise, it was barely carbonated?? Did I do something wrong? I read before, that if you don’t force carbonate and just let the keg sit in the fridge with the CO2 hooked up it takes about 4-5 days for it to carbonate. Well, I kind of did both, and didn’t get much carbonation from it. I thought, maybe it just takes longer then usual since it is a Hefeweizen. Has anybody tried to force carbonate a Hefeweizen before?
Like I said, this is my first time kegging. Any help would be appreciated.