About to keg a batch for the first time and I've been doing some reading and have settled on carbing using the set and forget method. Just wanted to run my method by everyone and see if there is anything I am forgetting or needing to change.
1) Sanitize keg/parts
2) Rack beer from primary or secondary to keg
3) Apply some CO2 (not sure if PSI really matters here?) to the keg and then open the relief valve to purge the keg of oxygen (CO2 will be disconnected after this)
4) Chill keg/beer to desired temp
5) Connect gas line to keg, set regulator to appropriate PSI for volumes of CO2 desired (using one of those charts that shows PSI and temperature combinations)
6) Wait 7-14 days for carbonation (I understand that at 7 it is usually drinkable, but typically takes 10-14 to fully carb)
7) Pour beer at same PSI level?
Number 7 is where I have my uncertainties as I couldn't really find any threads/sources that cleared this up. Do I leave the pressure at the same level when the beer is ready to serve that the beer was carbed at? For example, if I left the beer at 12psi for 2 weeks to carbonate, do I now leave it at 12psi to serve or should I drop the pressure lower to serve? I plan on running 10ft of 3/16" ID beer line. Pretty standard kegerator with the tap around 15-18" above the top of the keg. All help is appreciated, thanks.
1) Sanitize keg/parts
2) Rack beer from primary or secondary to keg
3) Apply some CO2 (not sure if PSI really matters here?) to the keg and then open the relief valve to purge the keg of oxygen (CO2 will be disconnected after this)
4) Chill keg/beer to desired temp
5) Connect gas line to keg, set regulator to appropriate PSI for volumes of CO2 desired (using one of those charts that shows PSI and temperature combinations)
6) Wait 7-14 days for carbonation (I understand that at 7 it is usually drinkable, but typically takes 10-14 to fully carb)
7) Pour beer at same PSI level?
Number 7 is where I have my uncertainties as I couldn't really find any threads/sources that cleared this up. Do I leave the pressure at the same level when the beer is ready to serve that the beer was carbed at? For example, if I left the beer at 12psi for 2 weeks to carbonate, do I now leave it at 12psi to serve or should I drop the pressure lower to serve? I plan on running 10ft of 3/16" ID beer line. Pretty standard kegerator with the tap around 15-18" above the top of the keg. All help is appreciated, thanks.