New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Dispensing pressure VS Serving pressure




Reply
 
LinkBack Thread Tools Display Modes
Old 02-29-2008, 02:49 AM   #1
EricK The Red
Feedback Score: 0 reviews
 
EricK The Red's Avatar
Recipes 
 
Join Date: Sep 2006
Location: Upstate NY (Southern Quebec)
Posts: 325
Liked 1 Times on 1 Posts

Default Dispensing pressure VS Serving pressure

Ok, this has been bugging me. If my Pale Ale requires 12-14 PSI to force carb over a period of two weeks, what happens when I drop the regulator to around 5-6 PSI to serve? Will my beer eventually lose carbonation?

I don't have to keep my beer at the higher pressure & bleed off every time right?



__________________

__________________________________________

Primary 1: Cheesefood's Vanilla Carmel Cream Ale
Primary 2: EdWort's Apfelwein w/Montrachet
Primary 3: EdWort's Apfelwein w/Nottingham
Secondary: IPA
Kegged & Conditioning: Northern Brewer ESB
On tap: I.P.A. (BB Kit)
Bottled & aging: American Nut Brown Ale

On deck: Fat Tyre Clone, Irish Red & More IPA!

"Beer is a vegetable"


Last edited by EricK The Red; 02-29-2008 at 02:50 AM. Reason: misspelled title
EricK The Red is offline
 
Reply With Quote Quick reply to this message
Old 02-29-2008, 02:55 AM   #2
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
BierMuncher's Avatar
Recipes 
 
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 12,034
Liked 479 Times on 294 Posts
Likes Given: 157

Default

Quote:
Originally Posted by erohver
Ok, this has been bugging me. If my Pale Ale requires 12-14 PSI to force carb over a period of two weeks, what happens when I drop the regulator to around 5-6 PSI to serve? Will my beer eventually lose carbonation?

I don't have to keep my beer at the higher pressure & bleed off every time right?
I always turn my serving PSI down to around 7 once the beer is properly carb'd. I've never had a beer begin to flatten out.

You run a higher risk of serving flat beer by having the dispensing PSI too high and pouring a foamy beer.

As long as your beer remains cold, you'll loose barely any CO2 out of solution.


BierMuncher is offline
 
Reply With Quote Quick reply to this message
Old 02-29-2008, 03:08 AM   #3
Denny's Evil Concoctions
Grande Megalomaniac
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Denny's Evil Concoctions's Avatar
Recipes 
 
Join Date: Oct 2005
Location: West Kelowna BC, Canada
Posts: 7,764
Liked 49 Times on 41 Posts

Default

Leave the reg at 12-14 psi. Your Serving pressure is regulated by the length and diameter of your beer line (also how high from the keg but unless you are running lines from the basement we'll ignore that).

I'm assuming you understand how temperature effects what pressure you need to reach the ideal carbonation for your beer?

7-10 feet will lower your pressure down considerably. 7 is fine but longer will also let you pour high carbed beers (ie hefe's, etc) without problems.

There's a chart around here somewhere....

Try here. Don't get to confused by the math. lol. I know there is a site with a calculator on it, but not sure where...

Oh! found it! Take the "resistance" from the chart in the first site and enter that info in here: Beer Line Balancer

For 3/16 the resistance can very 1.8 to 2.7. That's because depending in the manufacturer, 3/16" ID is not always 3/16". Also if you live in a high altitude you may need a longer line. For me 7 feet works about right, but 5 feet may be fine for you. Start long and cut back from there.

__________________

I may not be an expert, but I did stay at a Holiday Inn Express........ 6 months ago.

http://www.homebrewtalk.com/f39/dennys-quick-dirty-faq-153729/#post1766281

http://groups.homebrewtalk.com/Taproom_Facebook_Repository

Denny's Evil Concoctions is online now
 
Reply With Quote Quick reply to this message
Old 02-29-2008, 04:10 AM   #4
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 1 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Piscataway, NJ
Posts: 21,733
Liked 853 Times on 572 Posts
Likes Given: 26

Default

I converted all my lines to 10' (3/16" ID) and I get great pours at my carb pressure. I'm really not a big fan of manipulating pressures once you get the carb you're after.

__________________
BrewHardware.com
Sightglass, Refractometer, Ball Valve, Weldless bulkhead, Thermometer, Decals, Stainless Steel Fittings, Compression Fittings, Camlock Quick Disconnects, Scale, RIMS tube, Plate Chiller, Chugger Pump, Super Clear Silicone Tubing, and more!
Bobby_M is offline
 
Reply With Quote Quick reply to this message
Old 02-29-2008, 12:35 PM   #5
Funkenjaeger
Feedback Score: 0 reviews
 
Funkenjaeger's Avatar
Recipes 
 
Join Date: May 2007
Location: Nashua, NH
Posts: 1,637
Liked 8 Times on 7 Posts

Default

I have NEVER had to lower the pressure to pour, I always store my beers at the appropriate pressure given their level of carbonation (usually around 12 PSI) and the long lines take care of regulating the pour.
Dropping pressures to serve is not only a hassle, but a waste of CO2 each time you have to purge it... And for me, getting a CO2 fill is a rather long and inconvenient trip, so that's an important factor in my case.

__________________
Funkenjaeger is offline
 
Reply With Quote Quick reply to this message
Old 02-29-2008, 12:38 PM   #6
Professor Frink
Feedback Score: 0 reviews
 
Professor Frink's Avatar
Recipes 
 
Join Date: Sep 2006
Location: San Diego, CA
Posts: 3,106
Liked 12 Times on 12 Posts

Default

Lengthening my beer lines was the best thing I did for my kegerator. I used to have 5' lines, and I'd have to lower my pressure for serving. Once I upped them to 7', I can keep it at 12 PSI all the time.

__________________
Primary: Cherrywood Smoked Porter
60 Minute IPA
Secondary:
On tap:Amber Ale
Milk Stout

Lagering:


http://www.lazydogbrewery.com
Professor Frink is offline
 
Reply With Quote Quick reply to this message
Old 02-29-2008, 08:55 PM   #7
wedge421
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
wedge421's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Harrisburg, PA
Posts: 955
Liked 10 Times on 9 Posts
Likes Given: 2

Default

This is a really insightful post and might want to be moved to the Kegging sticky?!

__________________
wedge421 is offline
 
Reply With Quote Quick reply to this message
Old 02-29-2008, 11:00 PM   #8
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 32 Times on 30 Posts
Likes Given: 9

Default

fyi, dispensing pressure is the same thing as serving pressure...

ideally you wanna balance psi to your tap lines, so the pressure you carb at can also be used to dispense.

I have 8ft beer lines on my system, but I like my beer thoroughly carbed.

__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2008, 01:56 AM   #9
RoaringBrewer
Feedback Score: 0 reviews
 
RoaringBrewer's Avatar
Recipes 
 
Join Date: Oct 2006
Location: Lancaster County, PA
Posts: 1,859
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by Bobby_M
I converted all my lines to 10' (3/16" ID) and I get great pours at my carb pressure. I'm really not a big fan of manipulating pressures once you get the carb you're after.
I did the same thing as Bobby. 10' on each tap... I've served everything from 9-10psi to 14-15psi (depending upon style) without foam issue...

Never lower the pressure to serve here...
__________________
Roaring Bull Brewing Co.
Est. 2006
http://www.cafepress.com/roaringbull

Currently Consuming (HB): Apfelwein on Tap Troegs Hopback on Tap; Craft Bottles
Fermenting/Conditioning: Up Next: Hop Trio American Wheat, Lake Walk Pale Ale
In Planning Stage: Farmhouse Saison and Something Oaked.
RoaringBrewer is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2008, 02:14 AM   #10
ohiobrewtus
Feedback Score: 0 reviews
 
ohiobrewtus's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Ohio
Posts: 7,814
Liked 36 Times on 34 Posts
Likes Given: 4

Default

I also have 10' 3/16" lines and typically serve at 8-10 psi with good results.



__________________
Quote:
Originally Posted by the_bird
Well, if you *love* it.... again, note that my A.S.S. has five pounds.
ohiobrewtus is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
storage pressure vs serving pressure bighandsray Bottling/Kegging 4 08-30-2009 11:09 PM
Correct Dispensing Pressure? hellbender Bottling/Kegging 18 06-27-2008 04:35 AM
Dispensing Pressure? redneckbeagle Bottling/Kegging 9 05-23-2008 06:36 PM
Serving Pressure dirtymartini Bottling/Kegging 4 01-20-2008 05:37 PM
Serving Pressure cowain Bottling/Kegging 5 02-01-2006 07:25 PM