iron_city_ap
Well-Known Member
I just want to make extra sure I know what I'm doing here.
I have the keg filled (Sunset Wheat clone), in the fridge (40 F), and under pressure (21 psi). I got the pressure/temp setting from this chart. Now, do I leave the beer at 21 psi for the next week or two and then when I go to drink it, I lower the pressure to something around 5, or do I lower it to the carb level of 3, or keep it at 21 (which I'm seriously doubting, but want to be extra sure). Thanks guys.
I have the keg filled (Sunset Wheat clone), in the fridge (40 F), and under pressure (21 psi). I got the pressure/temp setting from this chart. Now, do I leave the beer at 21 psi for the next week or two and then when I go to drink it, I lower the pressure to something around 5, or do I lower it to the carb level of 3, or keep it at 21 (which I'm seriously doubting, but want to be extra sure). Thanks guys.