Hey all. I have a Munich Helles that has been lagering for months now, and I wanted to have it available for the first day of Spring. I am going to use my new corny keg for this occasion and it is the first time I have ever kegged. I think I have the basics down, but I want to make sure I don't ruin the beer in the process.
I don't have a kegerator yet, so this keg will be stored at somewhere between 60-65 degrees in the basement. I will use a cooling coil or some other method to make the beer cold out of the tap. Based on temperature and style, I figured I should set the regulator to 23psi to end up with 2.5 volumes of CO2.
I guess my questions are:
1. Are my calculations correct?
2. Is it okay to store the keg at that temperature? My thinking is that if it is sanitized and pressurized the entire time, it should last a few weeks. Is this accurate or am I making a mistake?
Any other advice people could lend regarding their experiences, dos and don'ts with keggin would be helpful.
Thanks!
I don't have a kegerator yet, so this keg will be stored at somewhere between 60-65 degrees in the basement. I will use a cooling coil or some other method to make the beer cold out of the tap. Based on temperature and style, I figured I should set the regulator to 23psi to end up with 2.5 volumes of CO2.
I guess my questions are:
1. Are my calculations correct?
2. Is it okay to store the keg at that temperature? My thinking is that if it is sanitized and pressurized the entire time, it should last a few weeks. Is this accurate or am I making a mistake?
Any other advice people could lend regarding their experiences, dos and don'ts with keggin would be helpful.
Thanks!