Murphy's Irish Red

[brentman]

I am interested in upgrading my kegerator to be able to dispense Murphy's Irish Red. Currently I have a standard US draught system with a CO2 tank/regulator.

I was considering getting a Guinness conversion kit, so I could just add another shank to my fridge and use whichever tap/regulator is required for the type of keg I get.

I really don't know what is specifically required for Murphy's Irish Red, other than a Type S coupler. Which air type does it use? I don't think it uses a stout faucet, as I didn't see them on the taps at the bar that served Irish Red. Any info would be greatly appreciated.

- brentman

[jackstraw]

I assume Murphy's Irish Red is served with CO2. I would also assume that Murphy's Irish Stout is served with nitrogen/CO2 mix (like Guinness).

Can someone please confirm this?

Does anyone know what temp/pressure (at sealevel) to serve Murphy's Irish Red?

(I'm picking up a keg of it tomorrow)

thanks!

[jackstraw]

I wrote an email to Heineken inquiring about Murphy's Irish Red. This is what they responded with. I'm not familiar with %wt or volumes units they are referring to.

I picked up a keg of this on Friday and I am LOVING it!!!! I can't believe I've never had it on tap before. I have it at 39F and 12PSI CO2 and every single pour is perfect so far.

Can someone explain to me the 1.63 vols, 2.14 vols and 2.65 vols? And I'm assuming the CO2 level is PSIG.

Thanks!

[Scott Zuhse]

The v/v refers to the volumes of CO2 gas in the beer. Question is at what carbonation do you desire. As the chart indicates, your 39 F (4 C) @ 12 PSIG will result in a beer that will eventually be carbonated to 2.65 at the last 1/4 of the keg.

Possibly you could roll the keg to speed up this process. Based on this information. Murphy's Red starts out at a very low gas content of 1.6 v/v.

[jackstraw]

Scott,

Thanks for the info. So if I want to keep the beer carbonated as it was when I tapped the keg, would I turn the CO2 down to 1.5 PSIG to maintain the 1.6 v/v? That seems very low.

[Godholio]

Earlier this week I picked up a pony keg of Murphy's Red. I gave it a day to sit in the fridge, since it wasnt very cold when I got it. At first it was almost all foam, which I figured was due to the temperature.

After it cooled off, the problem was the opposite...almost no head, kind of flat tasting. I've bumped up the pressure a little bit, now its about 14.5 psi @ 38*. Still no change.

Where do I go from here?

[jackstraw]

I think when I had it on tap, I left it at around 10 or 11 PSIG @ 38 F. I think if you leave it at 14, it will be over carbonated in a few days.

I when I tapped my keg of it after letting it sit for a few hours, I got the absolute perfect pour with 1/2 inch of head.