I have a new Kego triple tap kegerator. As a point of reference I bought a Goose Island Sofie keg (SO's favorite), and initially had the psi at 12, with beer at 38 deg. Beer was overly foamy, initially. Tested for C02 leaks in the line - found one (not there are aren't any, but found none by spraying a starsan mixture on all connections). Bumped up the Co2 to 14, and the beer comes out with a decent head but has no carbonation. I have read ten million threads and am more confused than when I started. In a week or so I will be adding a homebrew corny, but until then I am trying to dial in this GI Sofie. I am looking to learn, but am VERY confused. Can I correct the commercial keg issues for this keg - or once it is f-ed (carb-wise) it's f-ed? Thanks in advance....
What you want to do is match the carbonation it was kegged at. To do that you need an accurate temperature of the beer. Take that using a calibrated thermometer - draw a beer into a room temp glass, immediately chug or pour off. Pour a second one in the glass. Take the temp without touching the sides or bottom. You then need to know the volumes of CO2 it was packaged at. Normally I'd guess 2.6-2.7, but Sofie might be higher. Then you go to a force carbonation chart, and using the temp and v/v it will tell you the proper pressure. The keg isn't ruined. Changed in pressure in either direction take a while to have an effect, you won't see a result for a day or two.
Thanks for talking me off the ledge. I am reaching out to Goose to find volume Co2 and I will go from there.
