I got sick of bottling, so now I'm in the middle of constructing a three tap keezer that hopefully doesn't turn out looking like Homer's spice rack. Craftsmanship skills aside, I've been browsing this sub-forum and after reading all about line length, elevation, temperature, etc- I'm now completely confused and realize I know nothing. I'll list all the details about my setup, if you could answer some basic questions I'd be grateful. Thanks!
- three tap keezer
- 5 lb co2 tank
- roughly 5 feet of liquid line
- elevation between the top of the keg and faucet is only about 6 inches
- The first beer that I'm kegging is a sweet oatmeal stout. At about 2.2 volumes, and 45 degrees, TastyBrew lists a recommended pressure of 11.4 PSI. So do I just set this pressure and be done with it? Should I cold crash the beer first, after it's done fermenting? About how long will it take to carbonate? How does my line length and elevation affect this? Thanks for all your help.