Strong carbonation

[silversurfer513]

Best way I can describe the taste Im getting. Flavor has pretty much gone off. This is 1/6 barrel of Dogfish 60 Minute IPA that I tapped about 10 days ago. This is full size fridge conversion kit kegerator and Im running about 9PSI or pressure to get a good pour.

Oh yeah, I am a complete nood so go easy on me! Looking for advice and set up tips.

[lunkhead]

9 psi seems a little low. Seems the beer would be a litttle flat after 10days. The brewer should have a temperature and pressure recommendations so I would contact them. Use a calibrated thermometer to check the beer temp.

[cubby_swans]

mmmmm DFH 60 minute. They don't sell that here, but I have a few 60 minutes, 90 minutes, and immort ales left in my basement from my last road trip to Chicago.

Originally Posted by lunkhead

9 psi seems a little low. Seems the beer would be a litttle flat after 10days. The brewer should have a temperature and pressure recommendations so I would contact them. Use a calibrated thermometer to check the beer temp.

You'd be surprised. IPA's often have a pretty low carbonation. I recently had a 1/6 of Arcadia Ales IPA that I had to set to 8 at 41 degrees (the head brewer himself told me 10psi at 45F!!!), and at 8 it poured perfectly to the last glass.

You definitely need to contact DFH and ask them what the PSI setting should be AT the temperature your beer is.

[silversurfer513]

Thanks for the replies guys. I talked to a fellow kegerator owner here in Cincy and he said and I quote "your best glass of beer is the first one" and that I shouldnt expect it to taste and pour the same to the end. Im not sure Im on board with that, surely Im missing something here. By all means please chime in and educate me!

Anyone not familiar with Cincinnati should check out the Mt. Carmel Brewing company here locally. Mike is making great brews that I hope will break out into the midwest and beyond. Currently they only bottle growlers and are selling 1/2 barrels.

[cubby_swans]

Originally Posted by silversurfer513

Thanks for the replies guys. I talked to a fellow kegerator owner here in Cincy and he said and I quote "your best glass of beer is the first one" and that I shouldnt expect it to taste and pour the same to the end. Im not sure Im on board with that, surely Im missing something here. By all means please chime in and educate me!

Anyone not familiar with Cincinnati should check out the Mt. Carmel Brewing company here locally. Mike is making great brews that I hope will break out into the midwest and beyond. Currently they only bottle growlers and are selling 1/2 barrels.

No way am I on board with that statement. That is a statement I would expect from someone who has never taken the time or interest in getting their system properly balanced, as you are doing. Balancing a home draft system isn't rocket science. I can assure you that I've had plenty of 1/2 barrels and 1/6 barrels that have poured perfect beers down to the very last one.

quick education - FORGET THE GUESSWORK. The settings you need for your beer are already known by the people who make the beer.

1) You MUST know the liquid temperature of your beer. Get a digital food thermometer from grocery store/target/walmart/etc. They're around 10 or maybe 15 bucks. To get the temp of your beer, you need to pour two consecutive glasses. Chug the first one or give to a friend, pour a second glass and take the temp of that as soon as you get it in the glass.

2) e-mail/call the brewer(y) for whatever beer you're getting, and ask them what temperature and pressure you should set the beer at for your altitude above sea level. Everyone I have e-mailed has been quite responsive and helpful. You should also ask them for the carbonation level of the beer. If you know the carbonation level of the beer, you can calculate the temp and psi easily (there's a table around this site somewhere). If you desire the beer colder than they recommend, than just adjust down 1psi per 2 degree temperature drop.

Once you have the correct temperature and psi setting, your beer should pour great from the first to the last.

[silversurfer513]

Originally Posted by cubby_swans

No way am I on board with that statement. That is a statement I would expect from someone who has never taken the time or interest in getting their system properly balanced, as you are doing. Balancing a home draft system isn't rocket science. I can assure you that I've had plenty of 1/2 barrels and 1/6 barrels that have poured perfect beers down to the very last one.

quick education - FORGET THE GUESSWORK. The settings you need for your beer are already known by the people who make the beer.

1) You MUST know the liquid temperature of your beer. Get a digital food thermometer from grocery store/target/walmart/etc. They're around 10 or maybe 15 bucks. To get the temp of your beer, you need to pour two consecutive glasses. Chug the first one or give to a friend, pour a second glass and take the temp of that as soon as you get it in the glass.

2) e-mail/call the brewer(y) for whatever beer you're getting, and ask them what temperature and pressure you should set the beer at for your altitude above sea level. Everyone I have e-mailed has been quite responsive and helpful. You should also ask them for the carbonation level of the beer. If you know the carbonation level of the beer, you can calculate the temp and psi easily (there's a table around this site somewhere). If you desire the beer colder than they recommend, than just adjust down 1psi per 2 degree temperature drop.

Once you have the correct temperature and psi setting, your beer should pour great from the first to the last.

Thanks cubby, this is in line with what I was thinking. Just got off the phone with Dogfish and they gave me a PSI range of 5-9 and no real guide on temp.
So forgiving my ignorance, as the temp varies so should PSI? For example if the beer temp is 45 and ideal would be 38 then I should RAISE my pressure if Im reading your post correctly? Ive also gathered that I can control the flow also with choosing a different ID beer line and length? Im suspecting that if I raise pressure with the line I have I will get nothing but foam.

[lunkhead]

5 to 9 psi with no temp recommendation?!?!? Are you sure you called Dogfish and not the dog pound?? Read Scott's advise on post 13 here about co2 volume; new Temperature Controller (E26); warmer than before

[cubby_swans]

Originally Posted by lunkhead

5 to 9 psi with no temp recommendation?!?!? Are you sure you called Dogfish and not the dog pound?? Read Scott's advise on post 13 here about co2 volume; new Temperature Controller (E26); warmer than before

+1 on getting the co2 volume. 5-9, for one, is a WIDE range. 9 is 80 percent more co2 then 5. That's a LOT of co2. The range is probably assuming various temperatures, but if you don't know where to start, you'r just stabbing in the dark to try to get it right. I'd try DFH again, but this time ask them the co2 volume of 60 minute.

And yes, the pressure varies by temperature. The laws of physics apply here. And you do not change the ID of the line, only the length. Longer line = slower flow.

[silversurfer513]

Update, temp is 40.7 degrees.

[Scott Zuhse]

Require CO2 v/v from brewery???

[silversurfer513]

Originally Posted by Scott Zuhse

Require CO2 v/v from brewery???

Working on it, I just got back in town yesterday afternoon.

[silversurfer513]

Just received this email from DFH:

Hi Steve,
2.5 to 2.6 is the carbonation range, we suggest using about 6-8 psi at 40
degrees F for a short draw system. Much depends on your tubing diameter, but
start there and see how it goes.
Cheers,

Andrew Tveekrem
Brewmaster
Dogfish Head Craft Brewery

[cubby_swans]

I see what Scott means about how the breweries often don't know what pressure a kegerator should be set at. At 2.5 volumes of co2, and 40 degrees, the pressure should be set to 12.

I found a posting with a link to a chart that tells you what pressure to use, as long as you know the co2 volume and temp.

co2 chart Draft Co2 Pressure Chart

[silversurfer513]

Upping the pressure tonight. Is it a good posibility that what I have been experiencing is just the beer slowly going flat with the pressure I was using? Will the pressure adjustment bring the beer back at all?

My noobness here is astounding