RachmaelBenApplebaum
Well-Known Member
So I kegged for my first time recently, and I was super stoaked. I set it at 10psi and waited a week to try it at all. But after a week in the fridge at that pressure, my delicious irish red was still not terribly carbonated, I though it was weird, but pushed the psi up to 20 for a few days and came back to it. It was still somewhat undercarbed but tasted fantastic so I was drinking it anyhow, it eventually had a creamy little head and was very concentrated. Some people that drank it started noticing that 2-3 beers was getting them a little more inebriated than it should be, I didn't notice too much but was feelin pretty good after drinking a few myself. The keg also kicked much faster than I had anticipated as I was filling a growler for my neighbor, and when I went to put more beer into it I discovered this:
