but I am new to kegging, and I'm fuzzy on a few points and am hoping for some clarification.
1. My brew software has calculated that I need for force carb at 30 psi. It doesn't give a time duration, and this seems really high, given that most of the online directions I've read have said to carb at your serving pressure for a week or so. Any idea what gives?
2. Also, after I keg the beer, I want to age the beer for a few weeks at fermentation temps. But, I need to chill the beer to carb it. So, once it's carbed, can I then pull it out of the fridge and let it get back to room temp? Will it then hold its carbonation until I'm ready to bring the brew back down to serving temp?
1. My brew software has calculated that I need for force carb at 30 psi. It doesn't give a time duration, and this seems really high, given that most of the online directions I've read have said to carb at your serving pressure for a week or so. Any idea what gives?
2. Also, after I keg the beer, I want to age the beer for a few weeks at fermentation temps. But, I need to chill the beer to carb it. So, once it's carbed, can I then pull it out of the fridge and let it get back to room temp? Will it then hold its carbonation until I'm ready to bring the brew back down to serving temp?