My general routine is to keg, hit it with 10 psi 3 times to purge oxygen, then let it sit. Sometimes as long as 3-6 months at room temp 66-70 in my basement. Once I have room in the fridge, it'll sit at 12 psi or so for 12-24 hours before I tap it. No need to recharge it, as you say. If it's sealed...

to you John Sand!

Made me curious, so I checked our local brewery's page and sho nuff...
the next three weekends scheduled entertainment and not a word about what's on tap!!

Well, I just remembered I have a picnic tap so feasibly I could get three kegs in the keezer...
with that much variety it could be around 6-8 weeks, but I usually drink 2-3 pints
a day...
I'm thinking like you, if I recharge it around every few days, it should be good.

Yeah, I didn't quite ask the right question... I force carb most of my beer and I know at 30 PSI C02 goes into solution fairly quickly, if I leave the keg on gas for two days @ 30 PSI, just as an example, will it be enough to somewhat carbonate the beer and hold pressure in the head space? I realize...

Morning BORG I've brewed quite a bit this week and have to figure out how to store at least 10 gallons of beer that I can't fit in the keezer... only two taps and I have four kegs. How long do I have to leave the beer on gas and at what pressure, before I can safely store the keg in my fermentation ...

Ok... brewed a Mild yesterday, adjusted the gap on my Corona mill and used my new 7 amp Skil drill to grind...got a good crush, maybe a little too fine. Beer-lord, used the test strips and checked the PH, from what I could tell, and this is just eyeballing, it was somewhere between 5 and 6...maybe c...

Not so much beer right now as liquor...
sipped a glass of Benchmark #8 from Buffalo Trace last night.
Not top shelf by any means, but to me, very good.
Slept like a baby!

FWIW, At least with my BIAB style beers, if I don't get mash PH into the proper range right away, it's 10% less mash efficiency guaranteed. Next brew, which may be today, I'm gonna break out the test strips and see if I can get something close... Since you were only off by 4 points after the mash, ...

The link was very interesting and the dog let me sleep until 4!

I have most of the ingredients to redo the recipe after this batch is gone, which won't take
too long because it's one of SWMBO's favorites!

Beer-lord I even considered that but the only thing I have to check PH is a roll of what you would call laboratory test strips... they can get you in the ballpark but all of the colors are so close together at such fine increments, with my old eyes, I can barely tell one from another... I'm using 5....

It's calling the 1/2 lb Maltodextrin grain...it also drops the gravity three points. Now just gotta pinpoint why this recipe is giving me so much trouble..even with lowered efficiency! I've got the ingredients to do another batch in a couple of months...so I can repeat the process and take better no...

It was set to 72% also...in fact I came in at 71.9% BH and 83.8% Mash Eff. on that recipe... I'm setting 68% as the default right now and see where that gets me, it cut my loss to 13 points... I did a new recipe, exact duplicate of the porter recipe and on the design page it added the extra half pou...

I use Great Western 2 row almost exclusively... and I did see that myself about the weight and just assumed it was correct. In fact I even went back thru my grain stash to see if I had missed adding anything. I'll go back and see if I can edit the recipe to match the actual grain weight but on the V...

Mornin Borg... Brewed a five gallon batch of smoked porter yesterday, and it wasn't the best recipe I've ever done... I missed the OG by 17 points and I really can't figure out why. I've gotten very meticulous about volumes and weights in my last few brews even going as far as weighing the water to ...