Originally Posted by fifthcircle
I set it at 50psi, leave it 24hrs.
Or 30psi for 48hrs.
I serve most beers at 10psi (38deg). Stout at 7ish psi for now. I want a stout faucet! :cool:
Sent from my fat thumbs on a small touch screen.
you, sir, are a genius. this method worked just fine for me.
the only question now is, once you have a 5 gallons of beer on tap, how do you avoid becoming an alcoholic? the bottles were easier to dose.
i filled six bottles for traveling/gifts (using my picnic tap) and they were fine. later picked up a #2 stopper with a hole in it. will try that for the next batch of bottles.
of course i'm willing to share/trade with anyone in the nyc area.