First time kegger.. A couple of quick questions

[noslenwerd]

Had a buddy of mine help me keg my beer a couple of nights ago. It was a 10 gallon batch so we did it in 2 corny kegs. I pressurized the one for 30lbs for 24 hours in a fridge, and at 8pm today the second will have been pressurized for 24 hours in the fridge... My question is from here what should I do (would ask my buddy but he is out of town now). It is an 8.0% ABV Belgian IPA. I know I need to get a splitter as I can only pressurize one keg at a time (getting that on the way home from work).

1. What amount of pressure should I put on these kegs now, and for how long?
2. Should they be in the fridge
3. Would I be able to pour out a bit of the beer now to try it? (at 4-5lbs?)

I would like to gain a better understanding on how different amounts of pressure affect the beer, and how quickly the pressure dissipates when not connected to a co2 tank.

Thanks ahead of time!!

[Henning1966]

Had a buddy of mine help me keg my beer a couple of nights ago. It was a 10 gallon batch so we did it in 2 corny kegs. I pressurized the one for 30lbs for 24 hours in a fridge, and at 8pm today the second will have been pressurized for 24 hours in the fridge... My question is from here what should I do (would ask my buddy but he is out of town now). It is an 8.0% ABV Belgian IPA. I know I need to get a splitter as I can only pressurize one keg at a time (getting that on the way home from work).

1. What amount of pressure should I put on these kegs now, and for how long?
I would set to a lower serving pressure like 8 to 10 psi
2. Should they be in the fridge
They don't have to be in the fridge if you are not serving them
3. Would I be able to pour out a bit of the beer now to try it? (at 4-5lbs?)
Yes
I would like to gain a better understanding on how different amounts of pressure affect the beer, and how quickly the pressure dissipates when not connected to a co2 tank.
Try checking this thread for lots of links and information on keging http://thebrewingnetwork.com/forum/view ... f=5&t=8715

Thanks ahead of time!!

[noslenwerd]

Had a buddy of mine help me keg my beer a couple of nights ago. It was a 10 gallon batch so we did it in 2 corny kegs. I pressurized the one for 30lbs for 24 hours in a fridge, and at 8pm today the second will have been pressurized for 24 hours in the fridge... My question is from here what should I do (would ask my buddy but he is out of town now). It is an 8.0% ABV Belgian IPA. I know I need to get a splitter as I can only pressurize one keg at a time (getting that on the way home from work).

1. What amount of pressure should I put on these kegs now, and for how long?
I would set to a lower serving pressure like 8 to 10 psi
2. Should they be in the fridge
They don't have to be in the fridge if you are not serving them
3. Would I be able to pour out a bit of the beer now to try it? (at 4-5lbs?)
Yes
I would like to gain a better understanding on how different amounts of pressure affect the beer, and how quickly the pressure dissipates when not connected to a co2 tank.
Try checking this thread for lots of links and information on keging http://thebrewingnetwork.com/forum/view ... f=5&t=8715

Thanks ahead of time!!

Hmmm.. I appreciate the link.. it touches on my second point, but i think my first question is a bit unique and am still unsure?

[ACESFULL]

Had a buddy of mine help me keg my beer a couple of nights ago. It was a 10 gallon batch so we did it in 2 corny kegs. I pressurized the one for 30lbs for 24 hours in a fridge, and at 8pm today the second will have been pressurized for 24 hours in the fridge... My question is from here what should I do (would ask my buddy but he is out of town now). It is an 8.0% ABV Belgian IPA. I know I need to get a splitter as I can only pressurize one keg at a time (getting that on the way home from work).

1. What amount of pressure should I put on these kegs now, and for how long?
I would set to a lower serving pressure like 8 to 10 psi
2. Should they be in the fridge
They don't have to be in the fridge if you are not serving them
3. Would I be able to pour out a bit of the beer now to try it? (at 4-5lbs?)
Yes
I would like to gain a better understanding on how different amounts of pressure affect the beer, and how quickly the pressure dissipates when not connected to a co2 tank.
Try checking this thread for lots of links and information on keging viewtopic.php?f=5&t=8715

Thanks ahead of time!!

Hmmm.. I appreciate the link.. it touches on my second point, but i think my first question is a bit unique and am still unsure?

Nope not unique at all. Set your serving pressure anywhere from 8 to 12 psi and serve off the keg. You "might" have to bleed off some CO2 with it being at 30psi but it really depends on how you want your beer to be served.