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Hi all,
So with about 100 extract brews under my belt & nearly 40 all grain, I am about to take the jump into kegging.
I have luckily been able to purchase a complete system, with 5 corny kegs & filter included & will hopefully pick up tomorrow.
My questions:
How long do I age the beer in a forced carbonation scenario?
I've read that you want to use about 30PSI for 24hrs, then drop to 20PSI for a further 24 hrs, is this what you guys do?
I will be bottling some from the Keg, what are your experiences from doing this? Good / bad idea?
Should I change the carbonation ritual for those that will be bottled & those that will be poured directly?
Any other hints / tips greatly appreciated!!
Pete
Tags:
http://www.forum.realbeer.co.nz/forum/topics/carbing-beer-in-kegs
current thread has a few opinions....
Thanks Peter,
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