I mostly understand force carb and temperatures for dispensing etc but I have a question. Since I dont have much room in my beer fridge, I would like to force carb my next batch in advance while sitting in the keg at room temp. The goal is to have the carb level correct so that when I refrigerate the keg it will be ready to serve. My normal fridge numbers are around 2.5 co2. 38 degrees 12 psi.
The charts seem to say around 27 psi at 65 degrees. Is that correct?
So Forced carbed for a few days at 27psi at 65 degrees. Then store it. I don't want it overcarbed when I regrigerate it and serve it
The charts seem to say around 27 psi at 65 degrees. Is that correct?
So Forced carbed for a few days at 27psi at 65 degrees. Then store it. I don't want it overcarbed when I regrigerate it and serve it