Keg Pressure/Carbonation Pressure/Beer Type

[avdude]

Scott and other Micro guys...

is there any way to start an addtional section here where you could post a table, chart or other, based on your vast knowledge, and eventually establish an extensive database as a reference?

Any who...

Ditched the Foster's...could NOT get equalized no matter what...

so

what are the proper settings (roughly of course, and assuming clean everything) for:

Killian's 1/2 bbl
38 Degrees Liquid Temp
3885 feet above sea level

I saw in a different post here that you were recommending 16 psig at sea level...that would put me at roughly 21 psig here!

yes/no?

Thanks,

Brian

[Scott Zuhse]

Patience, we are working on this. We want to be certain that we can transfer knowledge which will assure minimal waste and protect product integrity.

Killians at 38 degrees and 3850 elevation requires 17 PSIG. Start with seven feet of 3/16" ID and trim back in four inch increments until flow rate is desired. Be certain that your temp. is 38 F.

Scott Zuhse, Instructor Micro Matic Dispense Institute

[avdude]

Thanks Scott...

Flow rate's a little fast right now, but not unbearable through 6 feet of 3/16"...wish I could've figured out the damn fosters!

[Scott Zuhse]

Foster's should be fine at 15 PSIG. Check the seal on the top of the keg and your coupler for wear. If your pressure goes someplace other than it was intended, bad news.

Scott Zuhse, Instructor Micro Matic Dispense Institute

[avdude]

Scott...

thanks for all the advice...

I think I need a choker!

Based on what you've said here, my pressures were right...my temp was right (except for the first beer drawn through the uncooled tower) and my glasses were clean...I'm gonna add a couple feet of choker line (from your inventory of course..please recommend connecters!) and see what transpires...

Beer tastes perfect, just can't tame the foam...need to slow flow obviously!

Thanks!

Brian

[Scott Zuhse]

You did not say anything about an uncooled tower. As to adding line, it would be easier to order the entire line length and replace.

Scott Zuhse, Instructor Micro Matic Dispense Institute

[hairbalz]

So I'm interested in this table. I see the problem of letting any yahoo post pressure numbers for a given beer, but surely someone from the industry could give the rest of us retards some guidelines. I think the majority of people on this forum get that balancing your system is clutch, but we need that all important co2 volumes number from the brewer. And I see over and over again the suggestion to "call the brewer and ask what they recommend for co2 volume." Which, good luck getting someone on the phone that knows what that is. My point is, if I can find a great database out there that tells me where to get co2 in my area, I should be able to find a great database out there that tells me what ranges my regulator should be set at "recommended" by brewers. Anyone disagree? Is someone working on this? Why don't brewers make this info easier to find? Don't they want me to enjoy more of their product? Isn't the point for us all to drink and be happy in a balanced environment? Whoa!! that sounded way hippie. Some one tell me this is started somewhere and where that somewhere is. Thanks.