Most, if not all domestic beers are brewed to be stored and served at 36-38 degrees. That is when beer is at its most stable point. We Americans
like our beer ice cold, but at 38, you will actually get more taste from the beer.That being said, at 29-31 degrees you would have to decrease the CO2pressure by a 1/2 lb/ degree. The colder the beer,the more CO2 will be absorbed into the beer.
If you are 14 lbs at 38 deg., you would have to decrease the pressure to 10 lbs at 30degrees, or your beer will overcarbonate the further down the keg you go.CO2 has to purposes. Not only does it propel the beer from the keg, it also maintains the carbonation level of the beer. Too much CO2 can cause ''shaving cream'' at the bottom of the keg, too little CO2 will cause flat beer at the bottom of the keg. It is a very delicate balance. Tapman
Last edited by TAPMAN; 03-27-2008 at 02:33 AM.
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