Resist the urge to force carbonate your ales. Be patient and use priming sugar just as you would bottling, but instead of 4.5 oz or so, use 4 oz of priming sugar. Then let the beer cask condition in the keg. IMHO this is a better beer when you let things naturally age.
Then using the information Scott posted above, figure the volume of co2 you wish to serve the beer at and set your regulator for that.
I'd also suggest exploring serving your ales at 45 degrees instead of 38. You will notice a taste difference. Keep in mind that 45 requires a higher co2 pressure than 38. Take that into account when figuring the beer line length and ordering your line.
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If my posts are hard to read, excuse me. I've been drinking.
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