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Does anyone have any hints or tips on setting up a keg master, I received mine today.Any help would be appreciated.
+1Force carb is the ONLY way....
depends on the style of beer, but I just hook it on at about 250 and leave it for 24 hours.
A bit higher for Hefs etc...
I am new to kegging as well and this worked a treat.... I couldn't wait a full week for serving pressure to carb the keg and wasn't keen to try the Ross method straight up but 275 for 24 hours, release the excess gas (after gas hose pulled off) then reconnect at regular serving pressure (80-100) and wolla - Keg Gassed!
I also got the Perlick Flow Control taps so no issues with Beer line length for this little Kegger! Just adjust on the fly
ps... get cracking on more brews because it is amazing how easy it is to convince yourself that you "need" another glass or two once you have kegs! B)
Hey Florian, can wrap them in code tags if you like to get alpha listingGas pressure for serving depends on the desired carb level and the temperature your beer is stored at.
As an example, I serve at 80 kPa @ 3 degrees.
There is an article in the article section on top of the page called 'balancing a draught system' which I recommend you to read.
As for carbing, as you are starting out there are two fool proof ways of doing it:
1) stick your keg in the fridge at serving pressure for a week
2) Do as King Brown said, stick the keg in the fridge at 250 kPa (I do 300) for 24 hours, then close your gas bottle at the top, pull the pressure relief valve on your keg to release the pressure in the head space, dial your reg back to serving pressure and open your gas bottle again.
You can also try the so called Ross method, but whenever I do that I shake either to much or too long and end up with over carbed beer, so I stick to option 2) now.
EDIT: Try typing a), B), c), d) etc. on this forum, you always end up with bloody B). Taken numbers instead.
a) b) c) d)