I am going to put my dead ringer in the keg this Saturday. Looking at all the charts ..... It looks like I should carb to about 2.3..... But if I wanted to carb at that level AND maintain a serving pressure of 10-12 psi assuming I have a 5 ft picnic tap... The freezer temp / serving temp would be 40- 42 deg.
How do you guys typically juggle this stuff? I like my beer cold, I guess I could just bump the regulator up and down based on if I am serving or it's going to just sit? Or maybe the diff in carb from 2.3 to 2.5 is not a big deal?
I'm not even sure 2.3 is the ideal yet, just looking at suggested ranges for different beers. 2.3 is on the high side for an IPA which makes it even more challenging to have my beer cold if I want a carb of 2.0.
Thanks for any advice !