Recent content by casuald

Here is what I would do to be ready by Sunday. Chill your beer! 18 to 24 hours should get it fully chilled to the temperature you intend to serve it at. Then roll the sucker. Hopefully you have check valves to protect you regulator and gauges from possible liquid traveling up the lines. Even...

I am quite new to this, and in fact this is my first post, but here is my 24 hour method. I purge the keg a few times, set the seals with a quick blast at 30psi, then turn the regulator down to whatever pressure I intend to serve at, usually 12 psi, and chill the keg for 12-24 hours. When...