I have a few quick questions that someone can hopefully answer (and I assume have already been answered here). Sorry for the lack of foresight in planning on my part but I'd like to get my first keg up and running by Saturday if at all possible. Obviously I'd need to do the burst carb method at this point. So here goes:
1) Right now I'm using a full size fridge without a temp controller. I actually just got one in the mail today, but I'm not sure if I'll have time to get it up and running before I need to start kegging. Should I take the average temperature in my fridge when calculating carbonation rate? For example:
Min Temp: 34F
Max Temp: 43F
Avg Temp: 38.5F
The only issue with this method is that this assumes that it spends equal amounts of time. I guess this temperature could also be considered the "median" temperature. Either way, how should I go about planning my CO2 volumes until I can get it properly regulated?
2) Assuming we go for 38.5F and I want 2.5 volumes of CO2 (for a Cream Ale), I'd set the PSI to approx 3 time the level listed in the chart (12psi x 3 = 36psi) for 24hrs, purge the head space, then set the regulator to 12psi. That gets me to Saturday when I'd like to serve. Would it be ok to serve then at 12psi or do I drop the pressure further to a lower serving pressure, and if so how do I calculate that? Is that based off of keg line lengths? This is all assuming no shaking of the keg. Would I need to do some sort of shaking and adjustments to my original psi calculations?
3) I'll be dispensing from a picnic tap with a super short line length. I assume is close to 3.5', and everything I've read said that I should get a much longer length of line. Is there anyway that I could serve from this? If not I can make a run down to the LHBS and pick up a 10' line.
Thanks for helping out. I'll hopefully start getting this carbed up as soon as possible, so any quick responses would be greatly appreciated. I don't know what I'd do without you fine folks here at HBT!