Originally Posted by Johnnyboy1012
I was thinking about this post where u mention that carb levels change as the keg empties. Do you think this is because temperature at the bottom of the fridge is 2-4 degrees colder then at the top of the fridge? So as the keg empties and the level of the beer in the keg gets lower, the temperature of the beer can drop 2-4 degrees causing slight over carbination. I've had this happen before as well, I had to degas my last 1/4 of a keg because it mysteriously got over carbonated but now I think I figured out why that happened. What do you think?
I think it's because temperatures over time aren't 100% stable, and over time a 1PSI difference in actual pressure vs. theoretical pressure (what the table says it should be) gets magnified and will result in either under or over-carbed beer. Which kind of dovetails with your scenario of temperature differences at the top vs. bottom of the fridge. The longer you have a keg on tap the more problematic this becomes.
I don't want to discourage you, but think you said something earlier about getting it to work perfectly every time, but in all honesty, in my 20 years of owning kegerators, I'm still working on it. I think of it more as dance I do with each keg over time....it's a hobby in and of itself.
Regarding your question on rinsing PBW, it's known as a "quick rinse" cleaner. So a quick rinse in the same temp as the PBW solution you ran through the line should suffice. I probably use 1G of PBW, 1G of hot water, and 1G of sanitizer. This is my regular routine. I try to do it every 2 kegs or so, and whenever I have multiple kegs swapping out at once. I also try to recycle all the cleaning chemicals for keg cleaning as well.