Hi: I have a keg of beer (IPA) that I carbonated about three weeks ago. I pressurized it to about 30 psi when it was cold and left it for about 5 days. I've since learned thats too long. Anyway, I then released all the pressure through the pressure valve and re-pressurized to about 8psi and...

ok... one more question... regarding temperature. Is it better to wait to add pressure until the beer is cold or to add pressure at room temperature and then chill while it's carbonating? Thanks

1/4 of the 1/2C (so use 3/8C) or use 1/4C less (add 1/4C)? Thanks; all good advice. I am trying to get 4 corny kegs ready for a party in the second week of May so I may try one with natural carb and the others forced.

Thanks for all your suggestions, this is great. One more question: If I am not going to be serving the beer for a couple weeks, I assume it's OK to carbonate at room temperature and leave the kegs at room temperature until ready to serve. (Bottle conditioning works that way.) Thanks

Thanks for the various replies... I guess a couple more specific questions... If I force carb at 30 psi for 2-3 days and then don't serve the beer for 2-3 weeks do I just leave it unattached to the CO2 until it's time to serve? Should I "store" it for those 2 weeks at a different pressure...

Hi: I've been brewing in 5 gallon batches and bottling for about five years. Recently a friend who owns a pub gave me a kegerator so I am experimenting with kegging. The kegerator has two taps but one regulator, so I can't force carbonate at the same time I have a keg tapped for serving...