Evan!
Well-Known Member
Ha, I finally got my keg operation up and running tonight. I'm thrilled. Got 2 batches in keg quicker than it would have taken me to boil the priming sugar for one bottled batch. Oh yes.
So.
I have 2 kegs at 30psi in the fridge now. First, how long should I leave them at 30psi until they're sufficiently carbed and I can bleed the pressure off and drop it down to 10?
Secondly...
I have 4 kegs, 2 of which are open right now. I have a batch of smoked porter in my lagerator in a carboy. Should I leave it in the carboy (it's been there for 2 weeks or so), or should I rack it to an open keg, hit it with 30psi, rock it around to absorb, and then pull it off the co2 and put it back in the lagerator? Would this eliminate some of the "green" period once there's an open spot in my kegerator?
Thanks! It's like starting all over again, it is...
So.
I have 2 kegs at 30psi in the fridge now. First, how long should I leave them at 30psi until they're sufficiently carbed and I can bleed the pressure off and drop it down to 10?
Secondly...
I have 4 kegs, 2 of which are open right now. I have a batch of smoked porter in my lagerator in a carboy. Should I leave it in the carboy (it's been there for 2 weeks or so), or should I rack it to an open keg, hit it with 30psi, rock it around to absorb, and then pull it off the co2 and put it back in the lagerator? Would this eliminate some of the "green" period once there's an open spot in my kegerator?
Thanks! It's like starting all over again, it is...