autobaun70
Well-Known Member
So, I let a competition sneak up on me, and tasting is tomorrow night. Beer is sitting in the firm in her bra hopping, and I have to keg it and get it carbed up before this time tomorrow. Recommendations please.
Initial thought is to bump the pressure to 30 PSI immediately after kegging and shake the **** out of it for about 20 minutes, then drop it back to 13 over night. Recipe is a fairly run-of-the-mill 6% RPA.
Initial thought is to bump the pressure to 30 PSI immediately after kegging and shake the **** out of it for about 20 minutes, then drop it back to 13 over night. Recipe is a fairly run-of-the-mill 6% RPA.