Noob with a question about Smithwicks

[maddeviildog]

Great forum you guys have here! I learned a lot more just reading a few threads. My question is this... does Smithwicks run straight co2 or a Guinness mix? Also what temp work best and pressure for it. Thanks!! DJ

[TAPMAN]

Smithwicks can run the same as any other import or domestic. Straight CO2, 38 deg. pressure depending on your altitude. Tapman

[Piper]

Smithwicks can be dispensed with pure CO2 or with Mixed gas (N2+CO2), but the mixed gas is different than what is required for stouts like Guinness. I use a 60% CO2 and 40% N2 mix when I dispense Smithwicks at my house. The mixed gas prevents over carbonation when you get near the bottom of the keg. McDantim industries has a great spreadsheet (pasted below) to help you calculate your setup based on the CO2 content levels at which different beers need to be kept.

For example, I dispense Smithwicks at 22-23 psi with the 60/40 mix mentioned above assuming 38F liquid temp and 2.3 vols of CO2 per volume of beer as is Bass Ale.

When I dispense Guinness, I use 32-35 psi with 75%N2 and 25%CO2 mix assuming 38F liquid temperature and 1.2 vols of CO2 per volume of beer which is roughly the desired CO2 content for most stout beers.

The benefits of mixed gas are usually only noticed near the end of the keg. With mixed gas, you'll actually be able to drink the last 10 pints in a liquid form instead of having to pour them into your tub for a bubble bath.

Cheers,

Jeff

http://www.mcdantim.com/calculate.htm

[eclarkhb]

Very interesting! Since Harp is also brewed by Guinness, do you recommend CO2 or an N2 mix? Do you happen to have the recommended gas volume for Harp?

Thanks!

-ec

[Scott Zuhse]

100% CO2 will work with Harp as well if you follow the rules - know the temperature thus correct pressure and maintain temperature 24/7 from the keg to the faucet. If you have 38 F, use 13 PSIG at sea level. If you do not want to deal with this, follow Piper's recommendation.

[hobster]

What's this about the last few pints tasting off? I just ran through 2 kegs of Guinness and 1 Harps and all pints tasted great, right down to the bone dry last one.

[hobster]

I am sooooooooo impressed by this forum and the Pros that help out I cannot explain. I was running my Smithwicks and everything was going great until accidently (ok I had a few) I locked the door of my kegerator open (dooh) and froze the inside condenser for about 3 hours. I adjusted the temp too low and the next thing you know I have foam from hell, a calibrated thermometer is a must. I checked the temp of my first draws and they are 37 degrees and the PSI is 14 (10 feet 3/16 line) ...still a little foamy but tolerable.

Beer is not exactly a science but a work of art.

[Scott Zuhse]

Be careful with the 14 PSIG @ 37F unless you reside above 1000' elevation. You may over gas the beer at the bottom (over carbonation) and then have dispensing issues.

Just for grins, have you ever attempted to measure the flow speed of the beer? If possible, find a graduated container that will measure \ capture at least 32 oz. Then pour clear beer into this container for exactly 15 seconds and report amount of ounces dispensed.

Don't worry about the cost of beer. I'll send you compensation even if you drink the beer. Send me a PM with info.

[hobster]

I'm at 1000 MSL.