Yesterday, my wife gave me her blessings to purchase a keg setup. Now, I have several questions.
First, I'm really confused about serving PSI and carbbing PSI. My refrigerator is about 34-36o F. I'd like to serve my hefeweizen at around 3.5 volumes of CO2. It looks like I could just set my regulator to 20 PSI and it would carb up nicely. For serving, however, I have a picnic tap coming that is rated at 12 PSI. How can I serve a beer that's got 23 PSI then?
I've also seen where people force carb at like 40 PSI and then crank it down to 10-12 to serve. How does this work, and how do you know how long to leave it at 40 to achieve the desired level of CO2?
This is all far more confusing than I thought it would be. No surprise there.
Submitted April 11, 2016 at 12:19AM by J_T_09 http://ift.tt/1qC5BOH Homebrewing
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