It's been a long time since I last 'pressure fermented' and there are two important things I have forgotten.
To keep the head to a minimum, it relies in the Length of the Fluid Line from Post to Tap & the Pressure used to pour.
I think it may have been 15' of line @ 5 psi to keep the ice cream away - How close am I??
Pete
To keep the head to a minimum, it relies in the Length of the Fluid Line from Post to Tap & the Pressure used to pour.
I think it may have been 15' of line @ 5 psi to keep the ice cream away - How close am I??
Pete