So I just got my keg system set up. I have a batch of Belgian Wit going into a 5 gal corny. I saw a lot of different tutorials and techniques. I have company coming over on Thursday and just wanted to make sure I did this correctly.
I chilled the fermenter down to 45 degrees in my brew fridge...it sat for 2 days after achieving that temp. Today I sanitized keg, purged the air with CO2 and racked to the keg. I then sealed the lid and used a CO2, temp, pressure table to carbonate to 2.9, and it gave me a pressure of 19psi. I pressurized keg to 19, and shook for 90 seconds, let sit for 10 minutes, then shook for another 90 seconds and turned off gas and disconnected...plan to let sit for 2 days then check level....
Everything sound correct? any suggestions to make sure my guests will have beer that is ready on thursday?