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- May 2, 2022
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Hello this is my first time trying kegs and for various reason I am under pressure to perform. I am kegging my Saison to have lots of carbonation (3.7 vols), my question, how do i keep it well carbonated while serving at 12 psi(wont it revert to 12 psi). Or in the scenario that I setup a home bar and make 3.7 vols saison and then leave it tapped to 12 psi, even in a sealed container without outflow of beer wont it reach equilibrium at 12psi? Is the logic that you pressure it to 23 psi or so and then serve at 12 and then when done serving increase non use pressure to 23 psi? what if someone comes and uses the tap without lowering pressure etc? Sorry used to bottling and have found tons of info on kegs except for this specific question. Probably not a great idea to serve at 23 psi right...? Unless im looking to win a super soaker match?