thejuanald
Well-Known Member
I read through much of the stickies in the bottling/kegging section but I am still a bit lost on "burst" carbing.
I made the move from extract/bottling to all grain/kegging in one fell swoop with my last batch. Everything went great (except that I had some stuck sparge issues that led to me having only around 4.5 gallons total beer going into the keg) and I put everything in the keg after about 4 weeks in primary, 1 week in secondary to dry hop.
Now what I did was up the pressure to 30 psi last night when I kegged. Tonight when I get home, I will drop it down to 10 psi, which has been the perfect serving pressure for all my commercial kegs that I've used in the kegerator previously.
I haven't seen this in any of the stickies is my question. When I drop the pressure to 10 psi, should I bleed the pressure on the sanke coupler or just drop it and let it equilibrate? Thanks!
I made the move from extract/bottling to all grain/kegging in one fell swoop with my last batch. Everything went great (except that I had some stuck sparge issues that led to me having only around 4.5 gallons total beer going into the keg) and I put everything in the keg after about 4 weeks in primary, 1 week in secondary to dry hop.
Now what I did was up the pressure to 30 psi last night when I kegged. Tonight when I get home, I will drop it down to 10 psi, which has been the perfect serving pressure for all my commercial kegs that I've used in the kegerator previously.
I haven't seen this in any of the stickies is my question. When I drop the pressure to 10 psi, should I bleed the pressure on the sanke coupler or just drop it and let it equilibrate? Thanks!