max-the-knife
Well-Known Member
I'm going to move my porter from the primary to the 2ndary this week end so I thought I's get some questions answered before I keg.. This is my first attempt at kegging and I have questions concerning CO2 pressures:
1) Beer Smith said that at 34 deg F, I should use approx. 8 1/2 PSI on the keg. Is this the serving pressure or the forced carbonation pressure?
2) When I force carbonate, do I chill it to serving temp or carbonate at room temp?
Thanks for your assistance.
1) Beer Smith said that at 34 deg F, I should use approx. 8 1/2 PSI on the keg. Is this the serving pressure or the forced carbonation pressure?
2) When I force carbonate, do I chill it to serving temp or carbonate at room temp?
Thanks for your assistance.