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10 psi to carb and to serve?

Pumpkin Ale

I own a fire extinguisher company and we always refill the customers cylinder. I would recommend that you ask for the same service. We roll over about 4 tons of CO2 semiannually. But like I said before I can tell what we call in the shop "old CO2" so I would assume you could taste that in the beer.

O yeah I also set the temp to 36 degrees.

Ok good info. I "forced carb" at 25 psi for 24 hours then drop it to 6 psi to serve. From what you have said it sounds like this is incorrect. How long do you all force carb the keg for? Or do you just carb it to 14 psi and leave it alone?

Old steel cylinders with older co2 will absolutely have a distinct smell. Try aluminum cylinders.

Ok interesting. Thank you

Do u have an aluminum cylinder or steel

CO2 won't go bad but it will get a very distinct smell to it when it's old. But when I saw old I mean years old.

I have been brewing for a while and the one thing I can never get right is my keg system carbonation. I force carb my beer then lower the set psi and when I go to pour a pint the first few beers are always filled with foam. I keep my regulator set at around 6 psi. Advice?

My vanilla stout wont be ready but I will have the amber ale and the oatmeal stout on tap!

+5 = 9,560 Vanilla Stout

+5 Oatmeal Stout = 7777

Just picked up some vanilla beans to make my own version of vanilla cream stout. Wont be ready in time but have the oatmeal stout in the secondary should be ready soon.

Love irish cream stout! By far my favorite home brew. Enjoy

I vote for the stout. Have fun enjoy!

Can wait its going to be a holiday full of good beer

What a mess. Im glad its all good with no damage.

I used Irish 1084 and its going crazy fermenting at 63 degrees. Can't wait to drink this one.

Irish cream stout