so as the keg comes up to temp you'll need to ensure the excess Co2 is removed
unfortunately I'm at work and havent got time to work it out
I'm surprised butters hasn,t already calculated it - he's the resident numbers man
Cheers Butters, love the work on the numbers.
Will take out on the weekend and let settle to temp. then reset pressure, and check every few weeks.
Will reduce pressure down before taking it in the car, will then empty a fridge out at the shack and chill down with correct pressure for a few days then should be good to go!
Cheers for all your help
Robbo
Butters, am hoping to have fridge space but at that time of year no garuntee...
If not would I be best to vent it to 120 before travelling and then chill in a bucket of ice before serving it?
Cheers
Robbo
You know it's not that easy, you smart git....there are so many variables it's ridonculous.
The warmer the keg, the higher the pressure needs to be to maintain carbonation. Which means higher pressure in the lines, which means longer or more resistant lines to reduce the pressure to the tap.
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