temp/pressure formula

[Stefan]

I will be getting a keg of Paulaner Octoberfest very soon. Instead of the usual 38-40 degrees, I want to bump the temp up to around 50-52 degrees. What should be my CO2 pressure be at this tempurature? Is there a formula?

Thanks,
Stefan

[Stefan]

I guess nobody knows how to do this.

Is it a bad idea to keep the tempurature in the kegerator warmer than normal? After a blind taste test, I discovered that cellar (even room) tempurature makes Paulaner taste better. So that's why I wanted to do it. I guess the English have known this all along .

Stefan

[ernestbud]

on most of your domestics the formula is to add one pound of pressure for every 2 degrees above the 36-38 degree mark
ex @42deg=14-16lbs instead of the 12- 14lbs

[edramshaw]

Zahm & Nagel has a chart that lays out C02 solubility levels in beer based on temperature and pressure. You can find a link to the chart here: http://www.zahmnagel.com/pdf/CO2.pdf

According to the chart, if you want to maintain 2.5 volumes of CO2 at 50 degrees then you would need to set the regulator at 16lbs. Add a pound or two for dispensing and you should be all set. You may have to replace your beer lines with a longer run if you find the beer is coming out to fast. It's a little bit of an effort but if that what you want then go for it. Interesting side note: Cold beverages mask a lot of flavors that is why some beers taste better (and some worse) when they are served warm.

Good luck!

Ed