I appreciate all the suggestions. I'll definitely cut back on the biscuit and go from there. Thanks!
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Call this number: 1-877-212-5752 and tell them you're with the conference.
I finally got thru to the hotel and they gave me this number. Sounds like it's selling fast.
In my experience it is harder to force carbonate a keg with less headspace. And I'm pretty sure if I did what you did with a very full keg, the carbonation would still be low. I'd draw a few "samples" then shake again. That should help.
The temp of the tank affects the high pressure reading because a fixed quantity and volume of gas at a lower temperature has lower pressure. This does not affect the low pressure gauge because the quantity of gas on the low pressure side is not fixed. The regulator will let gas through until it reaches 10psi (or whatever). No temperature adjustment is needed.It is the temperature of the beer that matters, not the temperature of the tank.
Right, but the temp of the tank affects the reading on the gauge. I'm just trying to determine how much, if any, I need to adjust.
If you think about it, the CO2 on the low pressure side (in the keg) is always at serving temperature regardless of where the tank is.
It is the temperature of the beer that matters, not the temperature of the tank.
Forgot to add,Only thing I'd add is let the beer cool to serving temp before shaking. If it is warm you're just fighting the laws of physics.
- Faucets are Perlick
- Liquid side tubing is 3/16" ID
So if I set it at 11-12 PSI, shook it for a while (10-12 minutes), let it sit for a day or two, still at 11-12 PSI, would that work?