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I kegged my beer last night in a corny keg, by sealing the lid at 30 psi and then lowering the psi to 15. The beer is in the fridge at 35 degrees F with the CO2 attached.
I won't be back to my house for 3 days and was wondering if I have set the psi to the correct pressure? Should I merely start tasting the beer after 3 days at 15 psi and disconnect the CO2 once it's reached the desired level of carbonation, or is there a formula for computing psi/volume/temperature/time?
Best,
Steve
I won't be back to my house for 3 days and was wondering if I have set the psi to the correct pressure? Should I merely start tasting the beer after 3 days at 15 psi and disconnect the CO2 once it's reached the desired level of carbonation, or is there a formula for computing psi/volume/temperature/time?
Best,
Steve