The Big Burper
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As a relatively newb to kegging (5 been and gorn), all these responses are really interesting. I was told:-
Keg your beer
Gas to 200kpa, then burp
Place in fridge at 3-4 deg/24hrs
Leave in fridge whilst gassing at 350kpa for another 24hrs
Wait a few days for slight metallic taste to dissapear
Dispense at 80-100kpa
Gas only needs to be on when pouring pressure drops
So far this method has been very hit and miss, trial and error. My beer always turns out spot-on in the end, but just a bit of muckin' around.
What are your thought on this one? Is there a better way - Snow's method seemed the easiest.
Any help for the newb?
My old man always said, 'if you don't ask, you don't find out'
dt,
I use 2 kegs, one drinking, one gassing. When I started last October, I set the regulator to 98 kpa and left it. I haven't touched the regulator since, and I get perfect beers every time.
It takes about 9 days for me to drink a keg, so the other one is gassing for that time.
Set and forget. :unsure:
Easy.
cheers
Dave