Sparky
Well-Known Member
Okay, I put together (and improved) the Oster 5.0 cu, dual tap kegerator (will post details later) and have read every sticky on cleaning, filling, balancing system, and only have one question.
I am kegging a Belgium Triple (Leffe) and will get it to 9 PSI (45F, 2.0). Once it is at 9 PSI, what pressure do you serve it? So, do I bleed off and then pressure to 1 or 2 PSI or just leave at 9 PSI and let the tap fly?
Thanks, but saw some conflicting posts on this one.....
I am kegging a Belgium Triple (Leffe) and will get it to 9 PSI (45F, 2.0). Once it is at 9 PSI, what pressure do you serve it? So, do I bleed off and then pressure to 1 or 2 PSI or just leave at 9 PSI and let the tap fly?
Thanks, but saw some conflicting posts on this one.....