Tilldeath

Recipes 

Just wondering, if I use the set it and forget it method to carb, do I just serve it at the same psi?Also what are your thoughts about having the co2 tank and regulator inside the fridge vs outside??

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Snausages01

Recipes 

Yes. Mine is set between 8 and 10 psi depending on what I am drinking.

Having the tank in the fridge is not a problem either.

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Tilldeath

Recipes 

Great, that's kinda what I thought but I had heard some people were against the regulator being in the fridge.

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“If we will disbelieve everything, because we cannot certainly know all things, we shall do much what as wisely as he who would not use his legs, but sit still and perish, because he had no wings to fly.”

Djanvk

Recipes 

I had issues with the tank in the fridge as it shows lower pressure due to the cold shrinking the co2.

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Golddiggie

Recipes 

I moved my tank outside the brew fridge to make more room for kegs. Plus the tank PSI shows more true when at room temp. I installed a bulkhead through the side of the fridge to make it easier.I'm using the two weeks at serving pressure method for carbonating. Just need to dial in the fridge temp a bit more now.

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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed

osagedr

Recipes 

I have my tank and regulator in the freezer with my kegs. No issues. You can dispense at whatever PSI you have on your kegs, but you have to pour carefully to avoid excess foam. Some people turn the pressure down and then bleed their tanks before serving; I've read that this can cause a loss of aroma.

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@evilgoatbrewing

paraordnance

Recipes 

find carbonation chart online, match with your fridge temperature setting, beer style, set & forget for 2 weeks then serve beer with same pressure, do not bleed or lower it or your beer will go flat eventually. If you get too much foam you will need longer beer line.
There is no such a thing as serving vs carbing pressure. There is just one pressure you need for your beer at all times

Golddiggie

Recipes 

__________________
My RocketHub Project

Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed

AnOldUR

Recipes 

^^^^^
This.

Volumes of CO2 is controlled by pressure and temperature. Use a carbonation chart and set for the style of beer you are serving.

Foaming is controlled by line diameter and length, not by bleeding the tank.

The high pressure gauge is no less accurate in or out of the fridge. It reads the pressure of liquid CO2 at a given temperature and is a constant.

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It’s best to brew dark beer at night, because that way the darkness gets into the beer. —Bohuslav Hlavsa

kyle6286

Recipes 

What's the average temperature beer should be served at? I'm going to be kegging for the first time next week, using a basic American wheat. I do know that generally, darker beers should be served a little warmer.