I’m looking to enter a few of my homebrews into a festival and I’m unsure about how far ahead of time I can keg. I’m still a little new to kegging so here are my questions: How do I keep the carbonation without over-carbonating? Do I leave it hooked up to the gas until I’m ready to serve it? What should pressure be set at if I have to leave it hooked up? Does it have to be kept cold?
Kegging in a simplistic sense is not much different than bottling. The biggest differences between a keg and a bottle are the size of the container and how the beer is removed
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