Originally Posted by Shaggy
I'm new too...congrats! I set at 12lbs (my typical serving pressure so no need to fiddle with the regulator later), let it sit in my fridge, and in about 6days its nicely carbed.
I did this for my first kegged wheat and now apfelwein and was happy with the results.
that's what I do.
just because its keg'd, and carb'd, doesn't mean its not young beer that needs to age and mellow the flavors.
thus I've always just force carb'd at serving pressure for a week or so.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10