ozzydog1

Recipes 

I have been carbing an IPA for about two weeks at 40 degrees at about 12-13. Psi. It want to turn the pressure down to about 6-8 psi for better surving. Should I release the pressure or just adjust it and let sit over night? Thanks

Spintab

Recipes 

Leave it where it is. Serve it at 12-13. The idea is to set it, forget it, and serve it all at the same pressure.

__________________
Primary: meBlackPA 3
Kegged: Coffee Brown
Kegged: Constellation IPA
Kegged: meBohPils 3
Bottled: North Star Porter
Bottled: mePumpkin 2012

Brewsit

Recipes 

Do you have short beer lines? Im guessing that might be why you want to dial down the pressure? 12-13 is really what you probably want to serve at, otherwise over time you will lose that carbonation you achieved.

ozzydog1

Recipes 

I believe my lines are 5 feet. I have a tower mounted on a mini fridge. I appreciate the help. I will leave it be at about 12-13 psi. It's not overly foamy. Makes a great pour.

DrunkleJon

Recipes 

Most of us have found that at serving pressures of 12-14 psi that 10 foot lines are best at providing an appropriate amount of resistance to keep the foaming down. The other alternative people use is the paint mixer sticks in their beer out diptubes of their corny's. There are calculators on the web which can tell you approximate line length to pressure so that you can get the best pours possible.

__________________
On Deck: Wheat of some sort
Fermenting:Apfelwein, Centennial Blonde
Kegged: Cream Ale, Apfelwein, Pale Ale, Octoberfest
Bottled: American Amber/Red Ale