JoefromPhilly
Well-Known Member
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!
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!