Here's something I came across that just doesn't sound right from the various articles I've read on kegging. I came across a site the other day that said to carb the beer at 40psi for 24hrs. Then purge the keg and carb at 20psi for 24 hrs. Then purge the keg and set at 4-6psi and its ready to serve.
I dont have the link with me right now, but can post it tomorrow if anyones interested in the source. I would suspect that much pressurizing and purging would carb the beer but seems to much of an opportunity to aerate or contaminate the beer when purging.
I dont have the link with me right now, but can post it tomorrow if anyones interested in the source. I would suspect that much pressurizing and purging would carb the beer but seems to much of an opportunity to aerate or contaminate the beer when purging.