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First time kegging, FAQ link?

I have a kegging system from NB, which I got awhile ago (lines still sealed in plastic). I have finally put together the other half of the system, i.e., converting a deep freezer into a theromstat controlled fridge with an extended box top.

I have a carboy full of california common.

I am itching to put everything together for my first keg attempt. This forum is helpful but topics are all over the place and very specific.

Is there a basic instructions or first time process link someone could point me to?

Thanks much.

This may help you

http://www.angelfire.com/ks2/beer/homekeg.html

Thanks, that was a big help in terms of understanding the theory and especially carbonation.

Couple of questions that have come up since I just transferred my common beer (which tasted decent, maybe a little bitter after I’m guessing 8 months in secondary in my coat closet… but also carmely and very clear) Should be a good inaugural keg, no real off flavors but not a prized concoction.

There’s maybe 2 or 3 inches of O2 at the top of my corny after transferring, do I need to clear that out after connecting the CO2?

A calculator told me for this kind of beer at roughly 38-40 F, I should set 13 psi. So do I just attach everything and turn the little garden nob until the pressure guage reads 13 psi? Will I need to check/adjust this over the course of the next week?

There’s also a little plastic washer that was attached to the regulator with a flat side and a barely protruding side, guess I stick that in between the regulator and the C02 connection? Direction?

Sorry for the noob questions. Sorta excited and don’t want to totally mess up my first batch.

Yes, apply gas to the keg then release the pressure a couple of time to get to O2 out of the keg.

Not sure on the washer off hand. Look at the regulator and tank and you should see which way it goes. Been a while sense I looked at mine.

The last question is the tricky one. Yes, temp and pressure dictates the volumes of CO2 that the beer is carbonated at. But, to high of a serving pressure with to little of beverage line will create a glass of foam.

Here is some help with this.

http://www.northernbrewer.com/connect/2 ... t-systems/ http://www.franklinbrew.org/wp/?page_id=98

Also briefly mentioned in the last section of the link above.

Start with more line than you think you need. Easier/less costly to cut some off than to add some. :wink:

Once you are dialed in for a good pour no adjustments should be needed.

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