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For what it's worth, I usually set mine at 40psi for 24 hours, then 20psi for 24 hours, then 10psi for 24 hours, and fine tune from there. I usually serve at about 8psi. Naturally, I pour myself a pint at each interval for quality control purposes. ;)


I would assume higher pressures aren't used because of the greater possibility for overcarbonation. If you carbonate a little too long at 20 PSI your beer will be less overcarbonated than if you overcarbonated at 40 PSI. The room for error/deviation is greater at a lower PSI. Perhaps there is a more scientific answer...


Yes. That's normal operation for a check valve. They're designed to let gas flow only in one direction -- from the regulator to the keg. The #1 check valve will not allow gas to flow from the keg into the manifold, which is why no gas flowed from #2 valve.


It will take around 2 weeks at room temp after you prime your keg for it to be carbed and ready. After you prime it, apply some CO2 from your tank to seal the keg so that the CO2 produced by priming doesn't escape.


No personal experience, but I have heard that while this is not what the sodastream is for (instructions say to ONLY carbonate water), it can be done with success. The method is as follows: get the beer/cider into the soda stream bottle. Get as cold as possible (like 32*F). Attach to Soda Stream. Use ONE 2-second pull of the lever (as opposed to ...

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