Originally Posted by redman67
Is that injecting into the out side? down the dip tube
No. the gas goes on the "in" and the tap goes on the "out".
Most fussing around (shaking, putting the QD on the "out", adjusting the pressure too high) just causes problems. With the "set it and forget it" method, you can have 5 kegs (that is all I can fit) at the same pressure, all the time. It takes about a week to carb up, but the beer is perfect. No foaming issues, no under- or over- carbed beer. I don't understand at all why people want to shake and rush it- the carbonic "bite" in a newly carbed keg is unpleasant so I wouldn't drink it for a couple of days anyway.
All of the "my beer is foamy" posts seem to have two themes- shaking the keg, and short serving lines. No one I know who sets the psi at 12 in a 40 degree fridge has foaming issues. The other thing that is weird to me is "serving pressure" and "carbing pressure". If I had different pressures, I'd have to climb into the kegerator, turn off the gas to all the kegs, purge the keg I was serving from, reset the regulator to 2 psi, pour the beer, and then do the same for any other beers I wanted. Then crawl back in there and turn them all back to 12 psi for the night so the beer would stay carbed up! No way. It's always set at 12 psi. No matter what. No shaking/foaming/adjusting. I like that.