Dunno about Labatt's, but a rule of thumb is about 10-12 psi and liquid temp out of the tap at right around 38. Due to temp being lost in the tower i've found the liquid temp of the keg needs to be about 32 for me to accomplish this.
Once I did the above 99% of my problems vanished. I now need the tower cooler to keep the first pour foam to a minimum, but other than that i've had perfect beer for the past week!
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