I just finished reading an email from the guy who built the beer program I use that has me searching for some answers. I told him yesterday that the program was kicking back some weird PSI levels for force carb'ing at 38 degrees (the temp I have the kegerator set at). His response was that 38 degrees is too cold for many styles of beer and that I won't be able to hit some styles with any pressure without over carb'ing them. Sounded reasonable...
My questions to the group are: at what temp do you set your kegerator and where is a good online source for proper serving temps by style of beer?
My questions to the group are: at what temp do you set your kegerator and where is a good online source for proper serving temps by style of beer?