Turkeyfoot Jr.
Well-Known Member
For those of you who are more fluent with kegging please let me know if the below approach is the correct one to take.
I currently have three kegs of beer in my beer fridge all getting carbed at around 38F at 10.5psi. Two of these kegs will have been in the fridge for two weeks this Thursday but the third will have only been in a week. My plan was to shutoff the gas to the two that will be ready and leave the third sit for another week. Once the third keg has set for two weeks I planned to turn the gas back on for all three, clear the pressure and dial the CO2 back to 7 for serving. I guess I should add that my current setup consists of a 5# CO2 tank, one regulator and a three-way splitter.
My questions concerning this are
1. When this Thursday rolls around, would it be better to turn off the two that should be ready as I planned or leave all three under pressure? In other words, can I over-carb the beer when its set to just 10.5psi or will it reach a certain volume of CO2 and just stay there if the pressures never increased?
2. Leaving all three at 7psi indefinitely wont hurt anything, will it? I assumed I wouldnt have to keep turning the CO2 on every time I want to serve and then back off when Im done but since Im new to this I thought I should ask.
I currently have three kegs of beer in my beer fridge all getting carbed at around 38F at 10.5psi. Two of these kegs will have been in the fridge for two weeks this Thursday but the third will have only been in a week. My plan was to shutoff the gas to the two that will be ready and leave the third sit for another week. Once the third keg has set for two weeks I planned to turn the gas back on for all three, clear the pressure and dial the CO2 back to 7 for serving. I guess I should add that my current setup consists of a 5# CO2 tank, one regulator and a three-way splitter.
My questions concerning this are
1. When this Thursday rolls around, would it be better to turn off the two that should be ready as I planned or leave all three under pressure? In other words, can I over-carb the beer when its set to just 10.5psi or will it reach a certain volume of CO2 and just stay there if the pressures never increased?
2. Leaving all three at 7psi indefinitely wont hurt anything, will it? I assumed I wouldnt have to keep turning the CO2 on every time I want to serve and then back off when Im done but since Im new to this I thought I should ask.