Hi all,
I've recently started kegging my homebrew but have had some issues with getting a consistent, and decent amount of carbonation in the kegs by force carbonating. Could anyone shine some light on my specific problems?
My fridge temp is 39-40 degrees, and I've been targeting a level of about 2.5-2.6 volumes of CO2. Therefore, I've been setting my pressure per any one of the charts you can find online. After a lack of success initially, I even found a page that explained how to "balance" the keg lines, so with my set pressure I trimmed down my beer lines from 5' to 3.6' per the formula. Sound ok?
Lastly, if I use the "slow" method of carbonation, after the desired level of carbonation has been reach do I need to turn down my pressure from say 10, to 4 to serve?
Thanks!