I just got into spunding, my question is, if I want to serve my spunded beer from my kegerator tap will I still need to use a co2 tank to serve it or will the pressure in the keg be enough? And if I do need to use co2, what would be a good psi to gently push it through without disrupting the delicate natural carbonation. (Assuming I have the standard beer line setup etc and serving cold at like 37F) cheers and thanks beer brethren.
You'll have just enough pressure to pour a few pints till the pressure runs out, just like it would if you put co2 to a keg and then disconnected it. I would connect to your co2 at 10-12psi (or whatever you'd normally serve beer at) and leave connected. It'll need a couple days to finish carbonating. I just spunded an Oktoberfest I brewed, it pressure fermented at 12psi for the whole duration and then pressure transferred to my kegs. It's been in my kegerator for about 3-4 days and I'm keeping it at my normal 12psi. Once it was cold, I pulled a sample and found that it needed a few more days to carbonate.
What @Genuine said...squared. There is no difference in "delicate natural carbonation" and "forced carbonation" . . . a CO2 molecule doesn't really care about its origin. As long as the Reinheitsgebot Polizei aren't watching you're good to go.
