Why do you need one? Well, when kegs are stored for a period of time, you'll want to make sure the CO2 in the beer is fully absorbed so an adequate seal is maintained until you are ready to cool it for serving. You can use this chart to figure out how many volumes of CO2 you prefer (or appropriate for the style) and at what temperature to slow carbonating the beer. If the guage drops overnight, you know the beer is not yet fully carbonated.
In my process, I rack the beer and immediately put it on warm gas at around 28-30 PSI. Once it sits this way for about a week, the beer will be fully carbonated and then goes in the keezer to cool to serving temp.
If you need the beer carbonated a little more quickly, cool it immediately and put it on gas at 35 PSI. Since CO2 absorbes in cold liquid faster, it should be nicely carbed after about two days.
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In my process, I rack the beer and immediately put it on warm gas at around 28-30 PSI. Once it sits this way for about a week, the beer will be fully carbonated and then goes in the keezer to cool to serving temp.
If you need the beer carbonated a little more quickly, cool it immediately and put it on gas at 35 PSI. Since CO2 absorbes in cold liquid faster, it should be nicely carbed after about two days.
[Read More]
