Not sure why the carbonation needs to be so high. Thought about bleeding it down but want to preserve the beer as close to possible in it's maker's intended state. I currently do not have bubbles rising above the coupler after faucet use with regulator showing 29-30 psi @ 38 F. In this time since I first posted, I noticed that the serving temp range suggested for best flavor is 48-54 F. But this would increase co2 even more (by 1 psi per every 2deg. if I remember correctly). I would like to approach the suggested serving temp, but need to get the co2 problem worked out. Is it true that where the faucet meets beer glass, the psi should be very close to zero? Then am I adding more 3/16"?
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