List of Beer & Co2 Pressure Applied

[chadschloss78]

Lets all start a list of beers that work well at certain pressure/temperature and what length line you are using/where you purchaced it, and if you have a blower to your tower or not, and what type of faucet you have. You should be able to pour decent pours 95% of the time. I'm sure this would help out most people searching for advice on this forum. I'll Start:

The beers that I have ran through my kegerator are:

Molson Golden;Applied PSI from regulator: 14 PSI,38 Degree Beer temp (35 degree air temp) 5.5 ft 3/16" micromatic tubing, tried Perlick forward sealing faucet and Shirron forward sealing faucets (NOTE:PLEASE STOCK THESE MICROMATIC) and I have the blower to the tower.

Bell's Oberon Ale; Applied PSI from Regulator: 12 PSI (noexcess head/foam, 14psi too much head) 38 degree beer temp (34 dereee air temp)Shirron Faucet, 6ft 3/16" Micromatic beer line, and I have a blower to the tower.

I hope this will get people posting what works best with their setup and get most people in the ballpark when setting up a new keg or system.

[edramshaw]

If I can add something to your good idea.....maybe each of us can put out an effort to contact our favorite/local or random brewery and locate the specific volumes of CO2 that each beer should have. This is really the key to proper service. Pressures and line lengths will change depending on a persons altitude but that can all be figured out from the intended volumes of CO2 dissolved in the beer. I am a homebrewer and have access to Charlies Papazians Homebrewers Comanion and they list approximate volumes of CO2 for certain styles but each brewer will have their own levels. It is a good idea though, I know a lot of people come on here asking these types of questions. I will find out some and post them soon.

[brybaker]

I am running a 1/2 barrell of Kentucky Ale Light made in Lexington KY. I emailed the brewery about co2 volumes and they emailed me back stating that "2.7 volumes". I have seen a chart around here sometime ago about volumes and co2 pressure but can't seem to locate it right now. Any links to charts? Or any idea of co2 psi I should be running? Thanks.

[edramshaw]

I have a pretty decent carbonation chart in excel format. I am unable to attach .xls files or some reason. Post your email or private message me and I will email you a copy of it.

[indianaroller]

co2 chart Maintaining Draft Beer Equilibrium It would be much better to use this chart to find and post the volumes of co2.

killians Irish Red 2.75
Bud Light 2.6
Sierra Nevada (all beers) 2.6 - 2.7

Thats all I know

[Draught Prophet]

All Molson brands brewed in Canada are 2.6. This includes all Fosters in the USA, since it's brewed and racked up here in the north.

[edramshaw]

I believe Scott said that Coors from Colorado is 2.8 and Coors from Shenandoah is 2.6. You can identify the Shenandoah one by a Z in the code.

[indianaroller]

I wonder why Coors would do that?

[Draught Prophet]

Higher elevation???

[TAPMAN]

One of the reasons Coors did that was so that it could work in Pennsylvania tap systems. The system would require some modifications to maintain the 2.8 vol. carbonation level.In Pa. the distributors are not allowed to do this kind of work, so they came up with the different CO2 level, so that it would work in our systems. I am sure it was not the only reason, but it was one of them. Tapman

[brybaker]

co2 chart Maintaining Draft Beer Equilibrium It would be much better to use this chart to find and post the volumes of co2.

killians Irish Red 2.75
Bud Light 2.6
Sierra Nevada (all beers) 2.6 - 2.7

Thats all I know

Perfect!! that's exactly what I was looking for. Thanks!!

[cubby_swans]

Founders Centennial IPA = 2.5 volumes of co2. 13PSI @ 42F

I left them a message the other day on their answering machine, one of the brewers called me back today.

[imnlfn]

I emailed Highland Brewing in Asheville, NC, over a month ago asking for the carbonation level of their Gaelic beer and never received a reply.

I emailed Ommegang in Cooperstown, NY, this morning for the same information on Hennepin. I'm hoping I have better luck with them, since I suspect Hennepin is a higher level than most. Fortunately, their web site lists email addresses for just about everyone in their outfit, so I'll try a more directed campaign if I don't hear from them in a couple days.

FWIW, the Highland Gaelic seemed like it was pretty standard for an ale and worked well at 12 PSI @ 38 F @ ~1000'.

[lunkhead]

Scott had posted this earlier, thought it would be useful here. Thanks Scott. http://www.zahmnagel.com/pdf/SS-60.pdf

[imnlfn]

I sent a new email to the Ommegang brewmaster yesterday evening and he responded this morning:

"Draught Hennepin should be about 2.8-2.85 volumes CO2. Enjoy!"

Sounds like a nice guy.

[cubby_swans]

Scott had posted this earlier, thought it would be useful here. Thanks Scott. http://www.zahmnagel.com/pdf/SS-60.pdf

or there's this one...


Maintaining Draft Beer Equilibrium

[lunkhead]

I have posted to that link before in the past also but it only rounds the vol of co2 to the 10th. Also a while back edramshaw had sent out a chart via e-mail to anyone who wanted it as an .xls. Here's a scanned copy with the vol of co2 to the 100th.BeerCO2.jpg Thanks ed.

[Scott Zuhse]

Most certainly a thread which can be searched for respective CO2 volumes would be ideal. Or possibly a list that we can post on MM's site. We have to be careful with such lists or posts as the information must be verified. Some of the members' post noted that the brewmaster or a reply email from a brewery was received with the respective v/v specification for that brand of beer. This is ideal and should be noted with the posts.

We must refrain from acquiring PSIG requirements as these can be very misleading since during communication with the brewer temperature may not be addressed. Volume specification and the use of the equilibrium charts is "best practice". Always add up to two pounds "push pressure" above equilibrium for PSIG (pounds per square inch gauge).

Any suggestions as to how we incorporate this into the forum would be greatly appreciated.

Note: we have to be very careful when we state that the system "works". We must define this in terms of a draught dispensing system such that minimal waste / foam is realized and most importantly, the beer tastes fantastic throughout the life of the keg. Just having clear beer coming out of the faucet does not cut it! Flat beer come out of the faucet clear as well as a system that has not been cleaned properly.

[imnlfn]

Scott,

I've been giving the question of how to present this information some thought and decided the best way to do it, if MM was willing, would be to incorporate it into the already existing table that shows coupler types by beer, to make it "one stop shopping."

Also, especially if that data were presented in this way, I would think posting only volumes that came from the brewery should be included. Maybe values verified by MM could be marked with an asterisk or something.

Finally, I have a question: it seems you're a proponent of a liquid temperature of 38 degrees for beer in general and maybe that's for simplicity's sake, because you feel it's the One True Temperature, or just because it's a good, happy medium. In any case, I've been following your advice and maintaining that temperature, with excellent results. However, I've read a couple posts that would suggest different temperatures for different beer types -- a little cooler for lagers, maybe, and a little warmer for some ales -- and I wondered if I should have asked the brewery for an ideal temperature as well as CO2 in volumes. What's your take on this? If there really are different serving temperatures for different beers, I would think you'd want to include that information as well.

[Scott Zuhse]

Great suggestions. I'll forward these on to web architects.

38F beer temp. is ideal since it is a very stable temperature for the CO2 carbonation in the beer. Less likely for the beer to degas and for the beer to absorb excess gas.

Additionally, through the breweries' flavor profiling research conducted over the decades, the same number seems to appear as to what the average North American consumer deems beer to be most desirable - 38F.

Most certainly the temperature that you the consumer enjoy your products, whatever style beer, is totally up to you. The challenge though is how to dispense two different temperatures, if so desired, from the same piece of refrigeration. This has been accomplished on a limited basis at retail with air cooled shaft systems.

If the product is very cold, this may be an issue since the carbonation will not release naturally as it is dispensed. The beer in the glass actually appears flat. When consumed, the gas releases and fills you up. Of course, this can easily be rectified by a couple of body functions. Otherwise, you will become full after a couple of beers.

[imnlfn]

When consumed, the gas releases and fills you up. Of course, this can easily be rectified by a couple of body functions. Otherwise, you will become full after a couple of beers.

This made me chuckle. Very clever for us to have redundant systems, eh?

Thanks for the information. I'll stick with 38 degrees.

[smores]

Does anyone know the reccomended Volumes for Yuengling beers (Lager, Black & Tan, Premium, etc.)?

[imnlfn]

Does anyone know the reccomended Volumes for Yuengling beers (Lager, Black & Tan, Premium, etc.)?

There have been several threads concerning this question, though this one seems especially authoritative:

Scott Zuhse - Yuengling Lager

[smores]

There have been several threads concerning this question, though this one seems especially authoritative:

Scott Zuhse - Yuengling Lager

Thanks! Sorry, should have searched...

[SteelersBar]

Here are the specs from the brewery for Magic Hat Circus Boy:


The kegs are packaged at 15 psi and at 36 degrees. The volume of co2 for Circus Boy is 2.65.


I hope this helps!

[SteelersBar]

All of Great Lakes beers are brewed with 2.65 v/v of co2....this came from Luke at the brewery......

Hope this helps too!

[cubby_swans]

Bell's Two Hearted Ale.... from the horses mouth

We carbonate our kegs to 2.5 volumes of co2

Gary S. Nichols
Quality Assurance & Control
Bell's Brewery, Inc.

[eclarkhb]

I received an email from Spaten USA for Spaten Oktoberfest at Sea Level: 44 degrees & 18 PSI

Here is some more info that has worked well for me at home, your mileage may vary - I got most of this from other threads here at the MM forum:

My setup: Sea Level. Sanyo Kegerator. Air Cooled Tower. ~5' beer line

Coors Light (no Z Label): 2.9 - 36deg, 14 PSI
Miller Light: 2.6 - 38deg, 12 PSI
Harp: 2.6 - 38deg, 12 PSI
Smithwicks: 2.7 - 38deg, 13 PSI
Dos Equis Lager: 2.7 - 38deg, 13 PSI

[imnlfn]

Does anyone have the carbonation level for Bridgeport IPA in volumes? I have it set at 13 psi and 38 degrees, but I just read something that would suggest it's carbonated less than most.

Thanks!

[SteelersBar]

2.6 v/v as told to me by a a guy who works in their taproom/brewery..........

[imnlfn]

I sent an email directly to the Sweetwater brewmaster and quickly received this reply:

"Festive is carbonated lower, about 2.37 v/v. Thanks for supporting our brews, and glad you’re enjoying them."

I also submitted a request to Bridgeport using their web form and never received a reply. Whenever I've emailed the brewer directly about carbonation, I've always received an answer relatively quickly. The times when only a general email or contact form is available, I've just been ignored. Seems like their marketing people are too dumb to realize a customer who buys 5.17 or 7.75 gallons of their beer at a time might be someone they want to treat better.

Sigh. I guess I just need to call them (and Highland, since they were the other one that never wrote back). I'm just not much of a phone person.

[garo24]

Ok, I have read MANY MANY posts on here and other sites, and they all say something different about what the PSI setting should be. And... There seems to be some variance in the CO2 charts that are available.

Has anyone actually called Yuengling and ask them what the v/v is that they use when kegging?

I have read it should be 8, 10, 11, 12, 14 PSI and it seems that the actual v/v has not been established. I have Yuengling on tap now, elv is less than 1000 ft, 36 degree actual beer temp, 5 feet of 3/16 from keg to spigot and I am running 12 PSI. Beer pours just fine, but it makes me burp a lot. More than when I was drinking it from a bottle.

I have tried calling Yuengling, but so far, no one I talk to seems to know the answer, or has not called me back.

Any ideas??

[cubby_swans]

Ok, I have read MANY MANY posts on here and other sites, and they all say something different about what the PSI setting should be. And... There seems to be some variance in the CO2 charts that are available.

Has anyone actually called Yuengling and ask them what the v/v is that they use when kegging?

I have read it should be 8, 10, 11, 12, 14 PSI and it seems that the actual v/v has not been established. I have Yuengling on tap now, elv is less than 1000 ft, 36 degree actual beer temp, 5 feet of 3/16 from keg to spigot and I am running 12 PSI. Beer pours just fine, but it makes me burp a lot. More than when I was drinking it from a bottle.

I have tried calling Yuengling, but so far, no one I talk to seems to know the answer, or has not called me back.

Any ideas??

Per Scott Zuhse

Yuengling Keg

Yuengling is a 2.6 volumes of co2 product. 36F beer temp at sea level = 11psi. 1 PSI higher isn't the end of the world. You'll probably experience a bit foamier pours towards the end of the keg. But maybe not. At 1000ft elevation, you're half way to needing to bump it up 1psi for altitude. So if it works for you, I'd leave it alone.


Maintaining Draft Beer Equilibrium

[garo24]

Thanks Chubby Swans.....

Did Scott get that information directly from Yuengling though?

Question... how can one tell if their beer has been over-carbonated in relation to their PSI setting? The reason I ask this, is because of my statement about burping more than usual in comparison to Yuengling from bottles.

[jlopez77]

Thanks Chubby Swans.....

Did Scott get that information directly from Yuengling though?

Question... how can one tell if their beer has been over-carbonated in relation to their PSI setting? The reason I ask this, is because of my statement about burping more than usual in comparison to Yuengling from bottles.

I have Yuengling on tap (38 degrees and 13 psi) and burp more than bottles also. But I find that with any beer I have had on tap. I think it's probably because the carbonation in bottles is a lot lower. That's just my guess.

[SteelersBar]

Straight from the brewery, Hop Devil has 2.65 v/v of c02......

Cheers!

[Bill14]

The Blue Point Brewmaster's reply to my inquiry regarding their Toasted Lager and Summer Ale was

"Those two beers are kegged at 2.42 vols.
Enjoy!"

[jfulcher]

Just emailed Atlanta Brewing Company about Red Brick Ale & Red Brick Blonde. Both are 2.6 v/v of co2.

Just finished a keg of Terrapin Rye Ale and it's also 2.6 v/v of co2.

We need more folks to contribute to this!

[californiakulak]

I spoke to the brewer at Fireston Walker and he said that all of their beers are kegged at 2.4.

[SteelersBar]

Most Boulder beers are at 2.45 per the brewmaster.....

Yummy Mojo and Hazed and Infused!!