Just Tapped My First Keg. Forced Carbed in 2 Days

Hi,

I kegged an Irish Red Ale, using the forced carb method. I had the beer out of the cold crash, set the pressure at 30 PSI, rolled the keg on the floor for a couple of minutes, then put it back in my keggerator for two days/nights. This morning, I bled out the air, set it to 8 PSI, and then waited until this evening. I attached the liquid side disconnect, and did a pour. Everything was perfect. Not over-carbed or under carbed.

A heck of a lot easier than doing bottles!

 

Pretty much what I do sans the rolling around, and I usually set mine at 12 psi. Glad to hear that it worked for you...