Alt - 620ft, Temp - 34F, Sam Adams Boston Lager

[Jayman]

Just like the subject reads, what do I need for applied pressure and how much beer line to use? I'm at 620ft and have a mean temp of 34F degrees. I'm using 3/16 ID line from MicroMatic that has a listed restriction value of 3lbs per foot.

What formula can I use to figure this out for myself, and where can I get the CO2 levels of various beers online.

I just thought about it, but I guess barometric pressure comes in to play as well.

Thanks

[Jayman]

Looking for this info again. I have been able to get the fridge to 38F. So I need Sam Adams Boston Lager at 620ft and 38F using 3/16 line. How much beer line and at what pressure?

And again, is there any place I can get this information and formulas to do this myself?

Thanks.

[clone1008]

Jayman,

I'm very new to this myself. I did however find an article that has helped me alot, maybe it will help you.

http://www.alabev.com/draught.htm

Give it a try.

[Scott Zuhse]

Most brewers consider the CO2 volumes of their beer as proprietary information. It is not published for public viewing. The majority of domestic ales and lagers on average are about 2.5 Vols. Coors has the highest at 2.75 volumes which requires two pounds more pressure than the 2.5 beers.

At 1 to 1000' elevation and 38F, the 2.5 volume beer requires 14 PSIG to somewhat maintain this carbonation level while preventing degassing as the beer is dispensed. This is the the pressure that is applied to the keg. There is a secondary pressure that the beer encounters as it travels through the system commonly referred to as restriction.

The goal in balancing these pressures is to accomplish just that - equal each other. The result will be an industry standard of 128 oz/min. flow rate. If you desire a slower flow rate, build the system with more restriction pressure (longer 3/16").

The easiest way to accomplish this would be to first make certain you have the correct pressure (beer temperature / elevation / volumes) propelling the beer out of the keg and then start with 6' to 7' of 3/16" line and then evaluate flow. Then cut the 3/16" shorter in 6" increments until your are satisfied with the results.

Do not try to complicate this any more than it needs to be. For a simple kegerator, if you can maintain this carbonation level the life of the keg, this is 75% of the battle. Controlling the flow is the other 25%

Scott Zuhse, Instructor Micro Matic Dispense Institute