sunnysidedenverbrewer
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- Jun 3, 2013
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Hello,
This is my first post but one close to my heart!
I am getting married on July 6th and have been planning four 5 gallon batches. I brewed a Brown Ale (kegged one week ago), an ESB (getting kegged this week), and planning a Hoppy IPA and Dunkel for this Monday.
Quick Recap:
Brown Ale Kegged 5 weeks before event
ESB kegged 4 weeks before event
Dunkel kegged 2 weeks before event
IPA kegged 1 week before event (extra week in secondary/dry hopped)
My questions involve storing the kegged beer properly before the big day.
1- Any recommendations for CO2 pressure for beer in fridge leading up to the big day? Currently I have the brown and soon the ESB in the fridge at
38* , forced carbonated at 30PSI for 24 hours then 12 PSI indefinately.
2- I'm going to transport the 4 cornys in my car 100 miles up to the mountains two days before the event. I built a Keezer for the event. Should I set up the keezer in my hotel room, put the cornys in at proper temp and also rehook up the CO2 during the two days? I could just bring in the cornys and put them on ice...
3- I'm going to set up the keezer and cornys approximately 3 hours in advanced. Wish I had more time but the venue allows for only 3 hours in advance. What sort of problems could I run into regarding foam?
4- If the beers are pouring foamy during the wedding, what is a best practice? I will have pitchers available for the bartenders to use just in case. I have read that pulling the pressure valve only creates more foam. Since these beers will be well carbonated using my above pre-planned storage methods, just wondering if anyone has "day-of" advice.
Thanks for any suggestions!
This is my first post but one close to my heart!
I am getting married on July 6th and have been planning four 5 gallon batches. I brewed a Brown Ale (kegged one week ago), an ESB (getting kegged this week), and planning a Hoppy IPA and Dunkel for this Monday.
Quick Recap:
Brown Ale Kegged 5 weeks before event
ESB kegged 4 weeks before event
Dunkel kegged 2 weeks before event
IPA kegged 1 week before event (extra week in secondary/dry hopped)
My questions involve storing the kegged beer properly before the big day.
1- Any recommendations for CO2 pressure for beer in fridge leading up to the big day? Currently I have the brown and soon the ESB in the fridge at
38* , forced carbonated at 30PSI for 24 hours then 12 PSI indefinately.
2- I'm going to transport the 4 cornys in my car 100 miles up to the mountains two days before the event. I built a Keezer for the event. Should I set up the keezer in my hotel room, put the cornys in at proper temp and also rehook up the CO2 during the two days? I could just bring in the cornys and put them on ice...
3- I'm going to set up the keezer and cornys approximately 3 hours in advanced. Wish I had more time but the venue allows for only 3 hours in advance. What sort of problems could I run into regarding foam?
4- If the beers are pouring foamy during the wedding, what is a best practice? I will have pitchers available for the bartenders to use just in case. I have read that pulling the pressure valve only creates more foam. Since these beers will be well carbonated using my above pre-planned storage methods, just wondering if anyone has "day-of" advice.
Thanks for any suggestions!