kyle6286
Well-Known Member
I know there's a thread on this, but I wanted to make sure I have a good understanding so I don't screw anything up. I just have a couple questions regarding kegging that I hope someone could help me with. I plan on kegging tomorrow for the first time. It's an American wheat that's been in the primary going on 1 month. One, do I transfer the beer to the corny tonight, and let it sit in the kegerator at 42 degrees overnight to help dissolve the CO2 more, or should I just transfer it tomorrow and carbonate right away? Second, I've been told the easiest way to force carb the beer is to set it at the respective pressure and let it sit for a week. In this case, a wheat asks for about 2-2.5 volumes, so 11-12 psi at 42 degrees. After a week, relieve the pressure (do I do this until I don't hear anything escaping) and then set it at serving pressure, 4-6 psi? Again, I'm sure this has been discussed before, but I want to ensure I have everything correct. Thank you!