I kegged my first beer last Monday using the force carbonation method. 90 seconds at 200kpa then flick back to 65-70kpa for serving.
Poured perfectly. Beginners luck perhaps. The beer was in my temp controlled ferment fridge and had been cold crashed at zero degrees so would have been carved at 5 degrees at a guess. Returned it to the fridge at 18 degrees as I had just put down a beer.
Just bought the temp control for my keezer on Friday and transferred the keg to the keezer set at zero degrees. I noticed the Kpa had dropped from 65kpa to about 30-40. I bumped it back up to 65kpa. Has lost all carbonation.
I assume this from from the temp shift. Do I need to force carb again? Help.
Poured perfectly. Beginners luck perhaps. The beer was in my temp controlled ferment fridge and had been cold crashed at zero degrees so would have been carved at 5 degrees at a guess. Returned it to the fridge at 18 degrees as I had just put down a beer.
Just bought the temp control for my keezer on Friday and transferred the keg to the keezer set at zero degrees. I noticed the Kpa had dropped from 65kpa to about 30-40. I bumped it back up to 65kpa. Has lost all carbonation.
I assume this from from the temp shift. Do I need to force carb again? Help.