I have a few questions and hope you guys can help me out.
It seems to me that in order to have a proper balance of CO2, Temp., & Line length. You need to have a a starting point or at least some targets.
On to my questions...
1. Mostly I drink pale ale (English or American) so that should give me a target temp. and carbonation level? correct? So using the info in this webpage http://hbd.org/clubs/franklin/public_html/docs/balance.html I should be able to come up with the proper pressure and line length? I have seen on these boards that many people use 12# is that the average? I have forgotten the temp.?
2. When first pressurizing a keg (un-carbonated beer) is it necessary to charge it at a higher pressure? even if you don't need beer right away.
3. Can you pressurize a keg and unhook the gas? If it is not leaking will it loose pressure as the beer assumes the carbonation?
Thanks & Cheers!!!
It seems to me that in order to have a proper balance of CO2, Temp., & Line length. You need to have a a starting point or at least some targets.
On to my questions...
1. Mostly I drink pale ale (English or American) so that should give me a target temp. and carbonation level? correct? So using the info in this webpage http://hbd.org/clubs/franklin/public_html/docs/balance.html I should be able to come up with the proper pressure and line length? I have seen on these boards that many people use 12# is that the average? I have forgotten the temp.?
2. When first pressurizing a keg (un-carbonated beer) is it necessary to charge it at a higher pressure? even if you don't need beer right away.
3. Can you pressurize a keg and unhook the gas? If it is not leaking will it loose pressure as the beer assumes the carbonation?
Thanks & Cheers!!!