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Old 04-02-2008, 04:35 AM   #1
Dominator6
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Dec 2007
Layton, Utah
Posts: 92


Wow, bubbles in my beer is the best sound since.......I don't know. THat was awesome. I did the shake at 25 PSI for a minute until I heard no more bubbles going into the beer and then set it into the fridge35degrees(pics to come later) and set it to 15 PSI. It is a cream ale and my F.G. was 1.013. Am I alright at leaving it at 15PSI for a few days and checking it daily?



 
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Old 07-01-2008, 06:06 PM   #2
Alamo_Beer
 
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Aug 2006
Manor, Tx
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Congrats! I'm new to kegging myself.....just froze a keg last night on accident

I've been using the 30PSI for 2days then to serving pressure...so far so good!



 
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Old 07-01-2008, 07:55 PM   #3
Shaggy
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Feb 2008
South Side Chicagoland
Posts: 257

I'm new too...congrats! I set at 12lbs (my typical serving pressure so no need to fiddle with the regulator later), let it sit in my fridge, and in about 6days its nicely carbed.
I did this for my first kegged wheat and now apfelwein and was happy with the results.

 
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Old 07-01-2008, 10:13 PM   #4
malkore
 
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Jun 2007
Nebraska
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Quote:
Originally Posted by Shaggy View Post
I'm new too...congrats! I set at 12lbs (my typical serving pressure so no need to fiddle with the regulator later), let it sit in my fridge, and in about 6days its nicely carbed.
I did this for my first kegged wheat and now apfelwein and was happy with the results.
that's what I do.

just because its keg'd, and carb'd, doesn't mean its not young beer that needs to age and mellow the flavors.

thus I've always just force carb'd at serving pressure for a week or so.
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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

 
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