Call the brewery guy back and ask him what the gas content of Shiner Bock is in volumes. If he does not know, thank him for his time and hang up. At 20 to 25 (ludicrous high pressure and spread), you will end up with champagne.
If he does know and it is around 2.5 v/v, set your pressure at 15 for 40 F. This is not my rule. This is based on the law of gas equilibrium where temperature has a huge impact.
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