[Help!] Finish line in sight, beer is in the keg! Now what?

[ZachY2072]

Hello once again, sorry to bother all ye sages of HBT. Anyways, on to my predicament!

I am VERY new to kegging, and to keep this short and sweet I'll just dive right in.

I have beer in my keg - finally. I am confused about what I do next. I have had the keg (with beer in iit) in my kegerator for a little over 24 hours at a steady 32-35 *F environment.

I am unable to hook up to a beer line currently so I will be using a "picnic" tap.

So basically, what should I do? I want to serve it straight out of the keg using my picnic tap.

Do I hook my gas up at serving PSI? Do I need to do the thing where I put it on its side and roll it around then hook it up at serving PSI?
When I choose FORCED CARBING on my (brewpal) app it says just use 4 PSI!
It is a Russian Imperial Stout if that helps.

Sorry it is long and scattered - trying to watch the kid at the same time haha.

THANKS!!

 

[ZachY2072]

bump

 

[palys2]

The force carb chart says 4-6 psi for 36 degrees F for approximately 2 volumes of co2. Set your regulator to 5 psi and wait a week, or if your in a rush you can use the impatient method (not recommended).

http://www.homebrew.com/articles/article12018101.shtml




Sent from my iPhone using Home Brew

 

[wi_brewer]

I'd stick with set it and forget it for a stout (I do with all my beers).

That seems a little cold, especially for a stout. Might want to bump that up a bit, which means you'll have to increase your PSI.