Hi Guys
I have just transferred a brew into my first keg and have a couple questions about carbornating.
Its a basic coopers cerveza with BE2 that was fermented at 18deg for 2 weeks then cold crashed for another week at 2deg and then transferred into the keg which is now back in the fridge set at 2 deg
I burped the keg and now have it set at 10psi. The keg only has to be ready for Xmas day so i am assuming i can leave it at 10 psi (is this correct serving pressure?) and it will sort itself out over the next 3 weeks before xmas day.
I like the keep it simple way of doing things so no need to risk over carb at higher pressure if there is no need to??
Am i on the right track?
Cheers
Ben
P.S. yes i know the cervez is boring but for serving to the rellies on xmas day & first keg run i can be excused
I have just transferred a brew into my first keg and have a couple questions about carbornating.
Its a basic coopers cerveza with BE2 that was fermented at 18deg for 2 weeks then cold crashed for another week at 2deg and then transferred into the keg which is now back in the fridge set at 2 deg
I burped the keg and now have it set at 10psi. The keg only has to be ready for Xmas day so i am assuming i can leave it at 10 psi (is this correct serving pressure?) and it will sort itself out over the next 3 weeks before xmas day.
I like the keep it simple way of doing things so no need to risk over carb at higher pressure if there is no need to??
Am i on the right track?
Cheers
Ben
P.S. yes i know the cervez is boring but for serving to the rellies on xmas day & first keg run i can be excused