Originally Posted by bobojuice
This sounds like something I will try. Does the 3 weeks include when you first put the keg into the fridge or did you give it a chilling period like was suggested?
Also, the 5 feet for now is only temporary as I'm building a bar and my lines will be getting split later so I can keep more kegs in the keezer at a time. That's probably about a month or two away, but I wanted to get this thing down for the next beer that I'm doing and of the future. Can I use the splitter to act like the second half of 10 feet? Also, how do you have your thermostat set up, temp-wise?
As for the "proper" amount, yes I calculated it using the chart. It's actually just above 12psi to hit 2.5 volumes. I also know that head can be adjusted by the pour, but this thing does not give me anything when poured out after carbing for 2 weeks.
I usually purge all the O2 out of the keg then fill it to 40 psi, throw it in the keezer for one day to chill then hook up the c02 line at 16 psi.
Extending your serving lines will definitly help.
I tape my probe to the side of the keg then tape a small rag over that as mentioned. Though I found once the liquid level in the keg drops below where I taped the probe my compressor starts running alot more frequent. So now I just tape it as low as I possibly can on the metal part of the keg.
Mine way is definitly not "properly" carbed and temped......but works for me.