I am conditioning a keg of beer (a Raspberry Fruit beer) at room temperature (around 68-70F, depending on the day.)
I've always used CO2 to carb my kegs. This is the first time I used priming sugar. I used the same amount I would have for bottling 5 gallons of beer. Am I risking the beer to be overcarb'ed?
If so, how can I mitigate it? Release the pressure every so often?
I was thinking about tapping it and serving it at 9 psi for a pint to see how foamy it is. It has been about 2 weeks in the keg. The wedding is 9/21. I would hate to present a foamy beer to the groom .
I've always used CO2 to carb my kegs. This is the first time I used priming sugar. I used the same amount I would have for bottling 5 gallons of beer. Am I risking the beer to be overcarb'ed?
If so, how can I mitigate it? Release the pressure every so often?
I was thinking about tapping it and serving it at 9 psi for a pint to see how foamy it is. It has been about 2 weeks in the keg. The wedding is 9/21. I would hate to present a foamy beer to the groom .