mouthfullofbeer
Member
sorry my first post is a question, but another member suggested i ask the experts, so here goes:
i just installed a kegerator in our old refrigerator. 1st keg was a bust - all head. no matter what i did, all head. i've been reading a ton on the boards here and i think my issue is that my kit only came with a 4' line, and my excessive pressurizing/depressurizing/checking probably overcarbed the keg and left me with a foamy & ultimately empty hunk of steel... i am running out tonight to get some beer line to hopefully solve that problem.
however, i have found out that my fridge CAN NOT get colder than 48 degrees. is this an acceptable temp for commercial kegs? i know every beer requires a different temp, but is 48 just simply out of the ballpark and i should just start planning out a keezer build?
Cheers,
mouthfullofbeer (foam)
i just installed a kegerator in our old refrigerator. 1st keg was a bust - all head. no matter what i did, all head. i've been reading a ton on the boards here and i think my issue is that my kit only came with a 4' line, and my excessive pressurizing/depressurizing/checking probably overcarbed the keg and left me with a foamy & ultimately empty hunk of steel... i am running out tonight to get some beer line to hopefully solve that problem.
however, i have found out that my fridge CAN NOT get colder than 48 degrees. is this an acceptable temp for commercial kegs? i know every beer requires a different temp, but is 48 just simply out of the ballpark and i should just start planning out a keezer build?
Cheers,
mouthfullofbeer (foam)