As we learned in Science class, a gas expands when heated and contracts when chilled. Beer has gas and this CO2 gas reacts no differently.
Our goal would be to attempt to maintain the beers' gas content the life of the keg and as we dispense from the keg to the faucet. To achieve this goal, we base the PSIG on the temperature of the beer, the volumes of gas in the beer, elevation and one to two pounds push pressure.
Sure helps when we can maintain constant temperature 24/7 at the keg and all of the way to the faucet. Good luck!
|