Sorry if you came here looking for tips; so am I.
What are some best practices for carbonating and serving lower-carbonation beers (e.g., English ales)? For instance, I'd like to brew a bitter, and the Brewer's Friend carbonation calculator tells me that at 38F (my normal keezer temp), I'll need -1.5 (yes, negative) psi to get 1.3 vols CO2. Obviously, I can't apply a vacuum to my keg, and even if I could, I wouldn't get any beer out of the tap. Even if I use a FermWrap to keep it at 50F, I'll need to put 1.75 psi on it, which would pour really slowly.
I'd like to avoid changing my keezer temperature, because I want to serve my other three taps at lower temperature. Although, I'm not opposed to adding a FermWrap and another temperature controller.
So, how do you keg/serve lower-carbonation beers?
What are some best practices for carbonating and serving lower-carbonation beers (e.g., English ales)? For instance, I'd like to brew a bitter, and the Brewer's Friend carbonation calculator tells me that at 38F (my normal keezer temp), I'll need -1.5 (yes, negative) psi to get 1.3 vols CO2. Obviously, I can't apply a vacuum to my keg, and even if I could, I wouldn't get any beer out of the tap. Even if I use a FermWrap to keep it at 50F, I'll need to put 1.75 psi on it, which would pour really slowly.
I'd like to avoid changing my keezer temperature, because I want to serve my other three taps at lower temperature. Although, I'm not opposed to adding a FermWrap and another temperature controller.
So, how do you keg/serve lower-carbonation beers?