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Is 13/14 your serving pressure. I thought 10 was most common
30psi for 2 mins as I rock the keg back and forth. Put it in the fridge to settle and start drinking within hours. Obviously some beers take longer to condition but hoppy beers can taste just as good without.Probably asked before but what is the preferred method of carbonating kegs. Force carb at higher pressure to drink quicker or set at serving pressure and wait.
What is the time frame for higher pressure. 30 psi X 12hrs for example
So why not just condition in the kegs?Because the drink is far better from a keg IMHO
Garage temp which is pretty cool at the moment as I have 2 19l in the fridge on tap and another 2 on the garage floor and a pressure barrel on the shelf but still at serving temps as my garage in winter although attached to the house and a double radiator it has a roller door with a big gap brrrrr.When people have full kegs that aren't being drunk, what temp do you keep them at?
Mine is 12 and depending on your lines and tap setup.Is 13/14 your serving pressure. I thought 10 was most common
I blast carb over 24hrs, set to 40PSi and leave it (depending how fizzy I want it) reduce back to serving PSi after 24hrs, reduce time scale for stouts etc..... works for my set up. You will soon get to know what to do. When I first tried it I had a sample after 18hrs and if it was ok I reduced the PSi, if it needed more time I left it........you get the picture.Probably asked before but what is the preferred method of carbonating kegs. Force carb at higher pressure to drink quicker or set at serving pressure and wait.
What is the time frame for higher pressure. 30 psi X 12hrs for example
I too wanted a smaller corny or 2 for a higher ABV beer such as Imperials but they are more expensive/or about the same as a 19L and I can not get my head around it?-tight YorkshiremanI want a 4th keg. I was thinking a 10l as I brew 28l batches, I can fill a full size and a small cornie. Plus it will fit in the fridge with the full size kegs. But a 19l is cheaper and it would mean that I could always brew a 19l batch of one off brews. But it would mean one keg sitting outside the fridge at garage temperature. This time of the year it isn't much of an issue but can get warmer in summer.
Because I have 3 kegs so I can have three different beers on the go at any one timeSo why not just condition in the kegs?
Similar to some others, I set mine 30psi for 2 to 3 days and then reduce to c 15psi for serving. Seems to work well. This is for a heavily hopped IPA though that's best drunk fresh, so you can go from kegging on say Tuesday to drinking on Friday night. I'm also kegging a pilsner at the weekend and given it needs lagering time will just set at my normal serving pressure and leave it for 4 or 5 weeks.Probably asked before but what is the preferred method of carbonating kegs. Force carb at higher pressure to drink quicker or set at serving pressure and wait.
What is the time frame for higher pressure. 30 psi X 12hrs for example
When people have full kegs that aren't being drunk, what temp do you keep them at?
Same here, garage temp, don't think it matters much so long as they're not sat somewhere really hot all day.Garage temp which is pretty cool at the moment as I have 2 19l in the fridge on tap and another 2 on the garage floor and a pressure barrel on the shelf but still at serving temps as my garage in winter although attached to the house and a double radiator it has a roller door with a big gap brrrrr.
Mass production reduces cost of the larger kegs...I too wanted a smaller corny or 2 for a higher ABV beer such as Imperials but they are more expensive/or about the same as a 19L and I can not get my head around it?-tight Yorkshireman
I guess they are less common. Most 19l are from the fizzy pop industry.I too wanted a smaller corny or 2 for a higher ABV beer such as Imperials but they are more expensive/or about the same as a 19L and I can not get my head around it?-tight Yorkshireman