Don't mean to hijack his thread but i have question too..
Question 1: Do I Leave the co2 gas IN line "Connected" to the keg the entire time with the co2 gas open; 1
to 2 weeks for normal carbonation time under this scenario or do I disconnect it?
*Should I pre-chill my finished beer to 42F to speed up the co2 absorption?
*Purging the air ?: I purge the filled keg with co2 then release 3 times using the purge valve?
Question 2: I understand "DO NOT" connect the serving connection at any time during this time unless Im
ready to serve???
I don't want beer flowing into the closed faucet and or lines right, when and how to test
Question 3: what the max amount I should fill the keg too.. is their like a recommended head space of no beer
that is suggested?
My process: purge a cleaned, room temp keg with CO2; rack the beer, which is at fermentation temperature, to the keg, leaving head space of an inch or two below the Gas In port (my normal batch size almost always leaves this much head space automatically); attached the gas line and purge the head space with more CO2 at about 20-30 psi (which also seals the lid); check all connections for leaks with a Starsan spray; leave the gas line attached, with gas flowing at 20-30 psi, and place the keg in the kegerator; after 36-48 hours or so, reduce to serving pressure (for my system, about 11 psi); after about a week (could be sooner, but I usually just wait a week), my beer will be carbed and ready to serve - that's when I attach the Beer Out line. I always leave the gas line attached for the entire time until the keg kicks, but I recognize that some folks prefer to turn the gas off, in case of leaks that could empty their CO2 tank. I've never had an issue with that, so leaving the gas attached and flowing easiest for me.