Hi brewing collective,
I finally made it and have my kegging equipment together. Fortunately there
was just a beer (Export, a german lager type of beer) ready for the kegs
waiting impatiently in the secondary... :-)
I also did deepclean/sanitize my cornies in pieces and replaced all washers
and the O-rings.
I also filled the two cornies with my brew and it happened, that there is
only 2 inches of headspace left in the cornies.
What now? I guess I have to force carbonate them now. But I have no clue at
which pressure this has to happen. It is probably dependant on the temp of
the beer, right? Beer has 10C right now.
I know I have read infos on websites about force carbonation, balancing a
kegging system and so on. But I didn't bookmark them :-( Could somebody
please point me to information on this topic.
One more thing: I live in a metric country (Germany) and the pressure (on
the manometer) usually is bar not psi. Can somebody please tell me how much
psi gives one bar (or the other way round), so that I can do the math.
I'm really happy that I made this step finally and can't wait to tap my
brews. Finally only a few bottles to clean instead of 100 per batch. This
was always the least fun with this great hobby.
cheers and thanks for your answers