Quote:
Originally Posted by Donbecker
Yeah it definately takes longer with pressure and temperature changes.
I just got off the phone with Strongbow...
Strongbow, Wood Chuck Cider, etc. is 18 - 20psi @ 38 - 40 degrees.
I also talked to Pyramid...
Pyramid Hefeweizen is 16-18psi @ 38 degrees.
|
Wow... that's high. You'd have to put more restriction in your line to compensate or you're gonna be looking at very fast pours.