Hi All
Have recently kegged my CPA brew using CPA cultured yeast. However when I gassed it (40 psi) after 2 days chilling in fridge, I backed it off to 10 psi for pouring as per my previous brew. It is very gassy with lots of bubbles in the beer line. I backed the pressure off to 5psi but still have bubbles in the line. It has good head retention but was wondering how I can relieve the extra gas when pouring. Any suggestions??
Cheers.
Have recently kegged my CPA brew using CPA cultured yeast. However when I gassed it (40 psi) after 2 days chilling in fridge, I backed it off to 10 psi for pouring as per my previous brew. It is very gassy with lots of bubbles in the beer line. I backed the pressure off to 5psi but still have bubbles in the line. It has good head retention but was wondering how I can relieve the extra gas when pouring. Any suggestions??
Cheers.