Which fridge for a kegerator?

[Bugeater]

I do a slightly different version of bub's approach. I usually chill the keg first. I then hook up the CO2 at 30 psi until it stops hissing. Disconnect the CO2 and shake the crap out of it for awhile. I repeat this once or twice more and then check the pressure with my homebuilt keg pressure guage. If the pressure where I want it to be (i.e. my dispensing pressure), I stick it in the kegerator and hook up the CO2 at my regular pressure (about 11 psi on my system). If the pressure is not high enough, I simply repeat the process until I get it where I want it. This avoids the problem of overcarbonating that many people have with the "shake and bake" method.

Once I get the keg in the kegerator and hooked up, I try to wait 24 hours to let the pressure stabilize and for the crap I stirred up to settle.

Wayne
Bugeater Brewing Company

[rich]

Here's my process:

After kegging the beer. I hook up the co2 at dispensing pressure and put it in the kegerator over night to chill to serving temp. The next day I shake the piss out of it till it stops hissing, like bugeater said. Wait a few hours and shake again. It's usually drinkable at this point, but the truth is even with the shake like hell method it's carbonated but still not "just right" for a few more days.

My theory for this is that, allthough the co2 is in solution equalling head space pressure, it dissovles even futher after a while. Even so 3 or 4 days is better that 10-14 days, especially if you have a supply and demand problem like I do. The key difference in my shake method is that I don't crank up the pressure.