[quote=“grainbelt”][quote=“Brew Meister Smith”][quote=“grainbelt”]you guys mess with your kegs to much, to much work for me.
I set it at 25 or 30 for a day, then dial it back to whatever I am serving at usually 10-12psi, I never have to go over 12 and it is ready in less than a week.
I will pull sample as it carbs throughout the week to see different effects on flavor[/quote]
Not sure what you mean by messing too much. Set it for a few days at higher psi. Tak the keg out and roll (30 seconds of work).
Put back in the fridge. Done.[/quote]
Sorry missing a lot of stuff in there not getting it done in 30 seconds. Messing with all the hoses, spraying connections with star san, moving everything around, etc…set it forget it done or set it at 30 for a day turn back to 10 done[/quote]
I am not sure I understand the criticism here. Taking a keg out of the fridge and rolling it for 30 seconds, then putting it back in the frindge is about 1 min total of extremely easy work.
I have been kegging for 10 years and have tried every possible meathod. All work in their own way. I am finding by personal experience, that if I do the simple roll after a few days at 20 psi, then let it sit for about a day to settle, the conditioning becomes more stable and more predicatable. So I will continue with the process, as “backbreaking” as it is.