Hello all I wanted to see if I can get some helpful advice here. I recently started build my coffin Keezer. Im plan on having 3 taps, ones for a Coopers Stout. I will be using CO2 to carbonate the beer and serve. I dont have a spare fridge to carbonate for two weeks as recommended. So I was thinking of force carbonating the beer and placing in the Keezer. I wanted to keep my Keezer at the severing temp of 38F. My question is what the best way to accomplish my goal here?
1. Whats the best way to carb a stout PSI/Temp
2. What length of hose would I need ( using regular faucets )
3. What a good serving PSI
Thanks in advance
1. Whats the best way to carb a stout PSI/Temp
2. What length of hose would I need ( using regular faucets )
3. What a good serving PSI
Thanks in advance