Thanks for your reply. If the beer does become overcarbonated, what are your thoughts on giving the keg a shake to break out some of the CO2, and then releasing the gas? Obviously, you wouldn't want to overdo it (flat beer), but could this be a quick fix for the bottom half/third of a keg that has been under 30-35 psi for 12-18 hours, and is now needed for more regular pours? Or is there a better way to release carbonation?
Wayne
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