Originally Posted by Suthrncomfrt1884
1056 shouldn't give you any harsh flavors. It's a very nice yeast for doing IPAs.
What's your kegging process like? I'm going to take a guess and assume it's overcarbonated.
Yeah, I hear you...I know that 1056 ferments very clean.
Kegging process: rack beer into keg, seal, pressurize at about 30 PSI, shake a few times to get some CO2 into the beer, release all pressure from keg, set CO2 to 10psi, put into kegerator. It's usually ready around 1 week later.