The Samuel Smith Organic Lager is always very tasty to me.
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I have a Facebook account for family only. It's bad enough that a major data harvester knows that much about me without giving them complete insight into my life.That's funny. I finally broke down and got a FB account recently. I ONLY use it to follow breweries as many of them only update information there compared to a website.
Can the higher PSI for 24-48 hours be implemented at any point? I'll be out of town for a couple of days and would like to try this when I return.No! If the beer has been on gas and then you jack the pressure for 24-48 hours you are likely to over carb. The 24-48 hour is a boost period which is pushing gas into the beer at a higher than normal rate. If the beer is already partially carbed you will likely be pushing beyond a your desired carb level.
So I'm going w. the set and forget for a first timer...added 25-30 PSI, bled off a few times to purge. Set to 12.5 or so PSI @ 40 degrees.
When I draw some samples off of this next week, should I bleed off any pressure? Not sure if this is a best practice or not.
Secondly, I didn't leave the serving tap attached for now, is that standard as well while carbonating?
Yes you will need to bleed the pressure before taking a sample otherwise it will be all foam. Then turn it back up to your desired psi for proper carbing.
Thanks, must have missed that one.how could you miss it? I hardly post. Double checked this morning and it's right at 1.000 at 68 degrees.