overthinking, kegging noob

[Crinkle]

Hello everyone, finally convinced my wife that I need a kegging system. Of course, I couldn't convince her for a keg fridge, so the basement is going to have to do. During the summer it should stay between 60-65 F, closer to 50-55 F during winter. Going to keg my first beer next week a cranberry hefeweizen. I've seen alot about purging the O2 out by hitting it with 30 PSI and releasing the PRV about 3 times. How long is hitting? 30 seconds, 5 minutes??

I see by the charts, I'll need to carbonate at a higher level due to temps, I figure around 25 PSI for about a week or so. Does this sound right for 60-65 F? I've also heard foaming will be an issue with the kegged beer at this temp. Any suggestions on how low to put the PSI for serving? I plan on pouring into growlers and putting those in fridge for a few hours to drink.

If I go 1 week between pouring from the keg, should I disconect the CO2? How about the hand tap?

any feed back is helpful. Thanks.

Here's to Brew!!

[Stinkfist]

to purge you run the co2 till it stops flowing then release CO2 and repeat a few times.

at 65 for 2.4 volumes you will need 24.40 psi

The problem when you need to keep it this high is you will not bleed off enough pressure by the time it reaches your tap so it will come out too fast and foam

if you want to run it at that temp you will need to greatly increase your hose length or a smaller diameter hose to create more friction on the walls. What you are trying to do is to drop the pressure of 25 psi to about 2 psi by the time it reaches your tap. There are charts somewhere on what length you will need at what diamter.

You could also drop the pressure everytime you pour a beer and then remember to put it back up. But that would be a pain in the ass...If you drop the pressure down you will lose your carbonation..