Hello HBT community! I am building a jockey box for my wedding so I can serve my homebrew, and I've got a couple issues that I'd sincerely appreciate some help with. This jockey box is a 3-tap box and uses a 6-pass cold plate to chill the beer (I'll be using jumpers to run each beer line through the cold plate twice, which is why I am using a 6-pass plate instead of a 3-pass plate). The beer will be in corny kegs and kept around room temperature under the serving table. From what I understand, by using a cold plate and passing each line through it twice, I should easily be able to achieve a serving temp of around 40*F, even with the beer kegs sitting at room temp. However, the real issue I am having concerns the PSI of the kegs. I'll be carbing the kegs in my kegerator at home, which sits at 40*F. As such, I'll carb the kegs over two weeks at around 11 PSI at 40*F, which gets my beer to a carbonation level that I like. After they carb, I plan on removing them from the kegerator and storing them down in our cellar for two or three weeks and then I'll be bring them to our wedding. I am wondering the following:
-Is my understanding accurate that I can carb like normal in my kegerator (as described above) and then move the kegs to the cellar for a few weeks and they'll be fine? After they carb, I will take them off of the CO2 but I believe they should stay pressurized... I've heard of people making belgians and other ageable beers in a keg where they do this and then let the carbed beer sit in a cellar to bulk age.
-What pressure should I put the kegs under when serving at room temp, and how long can I keep them at that pressure without overcarbing them?
-How can I reduce the likelihood of foaming issues? Or will they even be an issue?
I've never used, much less built, a jockey box before, so I would sincerely appreciate some tips and info from those who have experience with this (especially those that have used a cold plate). Many thanks in advance!!!
-Is my understanding accurate that I can carb like normal in my kegerator (as described above) and then move the kegs to the cellar for a few weeks and they'll be fine? After they carb, I will take them off of the CO2 but I believe they should stay pressurized... I've heard of people making belgians and other ageable beers in a keg where they do this and then let the carbed beer sit in a cellar to bulk age.
-What pressure should I put the kegs under when serving at room temp, and how long can I keep them at that pressure without overcarbing them?
-How can I reduce the likelihood of foaming issues? Or will they even be an issue?
I've never used, much less built, a jockey box before, so I would sincerely appreciate some tips and info from those who have experience with this (especially those that have used a cold plate). Many thanks in advance!!!