Hey there,
I'm planning on kegging for the first time, after having bottled my first few brews. Since I don't have enough room in my fridge for the fermenting bucket, I'm planning on transferring the beer from the fermenter at room temp, pressurising the keg (a 9L keg), and placing the keg in the fridge, which is at around 7C/44F. Here are my questions:
1, What bar/PSI should I pressurise the keg to before putting it in the fridge (it's a NEIPA)?
2, For how long does it need to sit at that pressure before I can consider it ready for serving?
3, What should I reduce the pressure to before serving, and...
4, Does it need to sit at serving pressure for a while, or am I good to go as soon as I set the serving pressure?
Thanks in advance!
I'm planning on kegging for the first time, after having bottled my first few brews. Since I don't have enough room in my fridge for the fermenting bucket, I'm planning on transferring the beer from the fermenter at room temp, pressurising the keg (a 9L keg), and placing the keg in the fridge, which is at around 7C/44F. Here are my questions:
1, What bar/PSI should I pressurise the keg to before putting it in the fridge (it's a NEIPA)?
2, For how long does it need to sit at that pressure before I can consider it ready for serving?
3, What should I reduce the pressure to before serving, and...
4, Does it need to sit at serving pressure for a while, or am I good to go as soon as I set the serving pressure?
Thanks in advance!