pattim
Well-Known Member
First, what pressure should I store under after obtaining carbonation in a cold (44F) keg? I'm guessing it should be ~30PSI, and then when ready to serve, use the relief valve to drop the pressure, and back-add just a few PSI for serving. I seemed to get a lot of foam while tapping as serving, and then the serving began to seem a little flat after only 10 minutes or so. (It spent 2 weeks in the fermenter, then into the keg+fridge.) Should I store it at room temperature for a while or will it age properly in the fridge?
Also, what about using a submerged air stone on the end of a long tube for the "IN" side of the keg? Like the air stone I use for Oxygenating the wort? Small bubbles help carbonate better, right? Wouldn't that be better than shaking the keg while force-carbonating? Has anyone tried an air stone?
Thanks,
Patricia
Also, what about using a submerged air stone on the end of a long tube for the "IN" side of the keg? Like the air stone I use for Oxygenating the wort? Small bubbles help carbonate better, right? Wouldn't that be better than shaking the keg while force-carbonating? Has anyone tried an air stone?
Thanks,
Patricia