Kegging a Pale Ale

[ChuckCollins]

On Sun 27 May kegged my Pale Ale and stored it at 45deg with 30#pressure
and kepping it there as I want to bring it to a party on this weekend 2 Jun.
how long should I have it at 30 to be able to drink it on sat? any tips on how I should be doing it?

 

[Raenon]

Take it off the CO2 now!

You may well have overcarbed it already with 2 days on high pressure- if not, your saving grace will be the fact that you have it at 45F instead of 35F (CO2 goes into solution more readily at lower temps). Most others who burst carb will leave it at high pressure for only 24-36 hours.

You need to purge (release valve) the headspace and drop it to serving/maintenance pressure until the weekend.

 

[ChuckCollins]

ok
I but pressure on Sun to 30,then again now as it had dropped to about 10 # so iw was not a steady 30 pounds of pressure hopefully this will be ok ? plus at what pressure shoud i keep it at till sat night which is in 5 days counting today. plus psi to drink?

 

[VTDuffman]

Check out this Kegging Guide From morebeer http://morebeer.com/themes/morewinepro//kegging.pdf

The chart on the last page is invaluable. Determine what your desired carbonation level is, the temperature of your kegerator, and that will let you know the PSI that you need to set it at.

For example: I like my APAs around 2.5 vols, and my kegerator is set to around 45F, so I would set my PSI to 15.

 

[Phunhog]

I would set the pressure for the appropriate CO2 level for the temperature you are at. I would then shake/roll the keg for 1 minute. I would do that once or twice a day for the next 2-3 days. It will be carbed at the right amount without the chance of it overcarbing.

 

[Raenon]

ok
I but pressure on Sun to 30,then again now as it had dropped to about 10 # so iw was not a steady 30 pounds of pressure hopefully this will be ok ? plus at what pressure shoud i keep it at till sat night which is in 5 days counting today. plus psi to drink?

Alright, from your original post it sounded like you were keeping it under pressure. 30# burst to set the lid is normal, and that means some of that is already in your beer, but you'll have a long ways to go.

The links already given are excellent sources of information, describing several burst methods- and the daily 1-2minute roll under 30psi will do worlds of good to carb quickly, but you'll want to keep it at a lower psi between those bursts- or just go for a 24 hour @ 30psi, purge and set at serving (typically 8-12 psi, depending on temp, style and personal preference, again the links above will tell you more)

If you have short lines, including most picnic taps ("cobraheads"), at less than 8 feet, you'll have to purge the headspace and turn down your pressure before pouring to resist foaming. A properly balanced system with 10 ft or more of line (15 and 30 isn't all that uncommon for the patient who don't mind 3 seconds more on a pour for the benefit of no foaming... ever) should be in your future if you don't have it already.

I bought a factory made kegerator and the tower came with lines at about 7 feet... it's alright if I'm careful, and I keep my beer fairly cold (preferring to let it warm in the glass) but I'm definitely investing in some longer lines when I get the chance.