cmcfarlane
Member
Hello fellow homebrewers!
I started brewing a month or so ago, started with all grain, and my second beer just finished fermentation (I took first FG reading tonight and its spot on, taking a second on Wednesday just to be sure). The beer is a traditional Bavarian hefeweizen - and let me tell you it tastes yummy already! I digress....
So this is a two part question -
1. What is the proper carbonation setting for this beer style?
2. Could anyone be so kind as to give me step by step instructions on setting up my Kegging process? I have the regulator/hoses/corney kegs etc.. but frankly I'm clueless as to how to begin. Here is what I UNDERSTAND - but please correct me as I'm certain something is amiss.
A. Clean and sanitize Keg
B.. Cool keg and beer to the temp which they will be served (Is there any specific temp that a keg/beer should be cooled to ideally?)
C. Fill keg with CO2 (How do I do this?)
D. Fill keg with Beer (How do I do this without removing the Co2?)
E. Put both in the fridge - leave alone for a week to fully carb, or roll keg around and drink immediately [expect foam]
So I THINK I have a general understanding of the process - but no idea how to actually execute - insight, step by step instructions, instructional video, and/or advice on what to avoid would be greatly appreciated!!!!!!
Thank you in advance!
I started brewing a month or so ago, started with all grain, and my second beer just finished fermentation (I took first FG reading tonight and its spot on, taking a second on Wednesday just to be sure). The beer is a traditional Bavarian hefeweizen - and let me tell you it tastes yummy already! I digress....
So this is a two part question -
1. What is the proper carbonation setting for this beer style?
2. Could anyone be so kind as to give me step by step instructions on setting up my Kegging process? I have the regulator/hoses/corney kegs etc.. but frankly I'm clueless as to how to begin. Here is what I UNDERSTAND - but please correct me as I'm certain something is amiss.
A. Clean and sanitize Keg
B.. Cool keg and beer to the temp which they will be served (Is there any specific temp that a keg/beer should be cooled to ideally?)
C. Fill keg with CO2 (How do I do this?)
D. Fill keg with Beer (How do I do this without removing the Co2?)
E. Put both in the fridge - leave alone for a week to fully carb, or roll keg around and drink immediately [expect foam]
So I THINK I have a general understanding of the process - but no idea how to actually execute - insight, step by step instructions, instructional video, and/or advice on what to avoid would be greatly appreciated!!!!!!
Thank you in advance!