Pouring Question

[smattso1]

Once the keg is carbonated, and you reduce the pressure for pouring, can you leave it at that pressure until the keg is empty? Or do you want to return to the recommended storing pressure every time your done pouring for the day?

[wildwest450]

Are you talking about a homebrew keg? As far as I know with store bought kegs, you set them @ 12-14psi and leave them.

[Scott Zuhse]

Based on the product / brand (CO2 v/v)you are dispensing, beer temperature and elevation, you set the PSIG and utilize for the entire keg. If you can maintain this temperature 24/7 from the keg to the faucet with the correct PSIG, you should be successful in dipensing the entire keg.

What is your brand, temperature and elevation?

[smattso1]

Hi, thanks for your reply. Its a 5 gallon home brew cornelius keg. (Reconditioned Pepsi keg) The recommended pressure setting for the beer I made is 12.5 psi. But to pour, you have to turn the pressure down to 5 psi. But over a couple weeks at that pressure, I'm not sure if the beer will eventually go flat.

[smattso1]

the keg is in a designated fridge set at 38 degrees. Not sure what the elevation is. So are you recommending creating a balanced system?

[Scott Zuhse]

Why the recommended pressure at 12.5 PSIG? Yes, the beer will become flat at 5 PSIG. Do you know what the CO2 v/v is? How long is your 3/16" line between the coupler and the faucet (shank)?

[smattso1]

Hi Scott, I brewed an Ale, which has a recommended carbonation level of 12.5 psi. That's just when it tastes best. Not sure what you mean by CO2 v/v. I'm fairly new at this. The line is about 3 feet long. The system is definately not balanced. In other words, I have to reduce the co2 pressure down to 5psi when pouring. Otherwise, I'll get foam. To avoid this, I've read that you can extend the length of the line, as this would take more pressure, and make it long enough so that I can keep the co2 pressure at 12.5 psi and pour using that same pressure. Is this the proper approach?

[Scott Zuhse]

CO2 v/v refers to the amount of carbon dioxide in the beer. Your ale would expel 12.5 PSI @ 38F with 2.6 v/v of gas. Reference this chart from Zahm-Nagel.

The first issue you need to address is what the temperature of your beer is in your vessel. If you truly enjoy your ale at this carbonation level and wish to maintain it, you must know this variable. Temperature trumps all.

Use a calibrated thermometer and check the beer in the second pour into the same glass. If your temperature is 38 F, the 12.5 would maintain carbonation of your beer in the keg but may not be enough to dispense it properly through the system. This is where an additional push pressure is required to keep the gas in the beer as you open the faucet.

Try 14 PSIG and replace your three feet of 3/16" with five or more feet. The longer this line, the slower the flow.

[psychodad]

Resist the urge to force carbonate your ales. Be patient and use priming sugar just as you would bottling, but instead of 4.5 oz or so, use 4 oz of priming sugar. Then let the beer cask condition in the keg. IMHO this is a better beer when you let things naturally age.

Then using the information Scott posted above, figure the volume of co2 you wish to serve the beer at and set your regulator for that.

I'd also suggest exploring serving your ales at 45 degrees instead of 38. You will notice a taste difference. Keep in mind that 45 requires a higher co2 pressure than 38. Take that into account when figuring the beer line length and ordering your line.