Iceman6409
Well-Known Member
Hey everyone. Just did my first keg pour. Picture attached. It is a Brooklyn Summer Ale clone. I think the picture looks like a pretty good pout. Personally I feel it is a LITTLE flat. Not a lot though. Here are relevant stats. Internal fridge temp = 33F. Measured beer in glass temp - 50F. Slow carbed between 9-10 PSI. Just connected it, turned on 10 PSI, de-pressurized a handful of times and re-carbed, all at 10PSI. Came back a week later today and did the pour. 10' beer line with 3/16" ID tubing. Not much height difference from faucet to connection, maybe 1 foot and a half.
To me the pour seemed a little fast but not too bad. So I have two questions. First I am concerned about the fridge temp versus glass temp. Am I ok there? Is it weird having that big a difference? Second is it is a tiny bit flat I think. Very drinkable though. Can I up the carb if desired at this point? I am extremely patient.
To me the pour seemed a little fast but not too bad. So I have two questions. First I am concerned about the fridge temp versus glass temp. Am I ok there? Is it weird having that big a difference? Second is it is a tiny bit flat I think. Very drinkable though. Can I up the carb if desired at this point? I am extremely patient.