brewinhard wrote:I hit it with about 25 psi 7-8 times (I am overly anal with oxidation) pulling the pressure relief valve and then typically leave it on the gas while I clean up from the racking (15-20 min at most). Then that goes in the basement for further aging followed by relieving the pressure over the course of the next few months if additional sourness is desired. If it is ready for drinking it will get placed in the fridge until the next available spot opens up for dispensing.
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