I've searched and cannot find the answer so here is the question. I have been carbonating my first keg for a few days at 25 PSI and 40 degrees. I believe it is about done now but don't know what the best method or best practice is to reduce the pressure so I don't over carbonate or the beer doesn't shoot out the tap.
What is the best pressure to maintain after the beer is carbonated (noting there may be minor tweaking based upon the setup) for pouring out of the tap? I do have Perlick faucets.
Dave
What is the best pressure to maintain after the beer is carbonated (noting there may be minor tweaking based upon the setup) for pouring out of the tap? I do have Perlick faucets.
Dave