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Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Serving Pressure vs. Force Carb Pressure
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Old 02-15-2011, 09:32 PM   #21
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This site give a lot of explanation and calculations for figuring line length, so you dont have to change the psi.

http://www.byo.com/stories/technique...vanced-brewing

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Old 02-15-2011, 09:53 PM   #22
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Originally Posted by Bobby_M View Post
That's exactly why "serving pressure" should be stricken from brewing vocabulary. Balance the serving line and Chart equilibrium pressure = Serving pressure.
Exactly. In a properly balanced system, you serve at the same pressure you carb at. My primary regulator is pretty much always set at 12 PSI (I have dual regs for the occasional hefe or other beer that wants a few more bubbles).
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Old 02-15-2011, 11:22 PM   #23
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So for something like a wheat beer that carbs at 23psi at 40 degrees...you would carb and serve this at 23psi? I would assume that you would need a longer line to serve this beer, no?
23 psi may be a bit hot, but if that is how you like it. Unfortunately the best answer to this question is to spend a bit more money. I will often enough have a hef, saison, belgian, etc that should be carbed at a higher level. I keep my keezer at 38 degrees. After my main regulator which I keep around 10-11 psi, I feed down to a secondary regulator that I will set at a higher level, say 15-18 psi. I then use 15 foot lines to dispense from these higher carbonated kegs.

I also have a split before the first regulator into my keezer that comes right off the co2 bottle regulator. I keep the co2 bottle regulator at 20-25 psi. I use this first line if I am short on time and need to get something up to carbonation in 2 or 3 days.

So in effect I can run at 3 different pressures inside my keezer depending on which lines I hook up. Of course this requires 3 regulators which is the down side, but it keeps life simple for carbing different styles.
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Old 02-16-2011, 01:38 AM   #24
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Some carb, ferment, condition, lager, etc... in separate units than they serve in. Typically not a big difference in temp, but if you're carbing at a certain temp and want to be to style or your preference for that particular beer you may be serving it at a higher temp. My porter can be carbed much colder than I would prefer to serve it at for instance. You may be lagering one beer while carbing another in that same vessel. Once the carbing is complete you'd then transfer that beer to your serving vessel.

An example, if you carb at 35 degrees and want the beer to have 2.5 volumes co2 then you set it at 10 PSI in your carbing vessel. If you then go to serve that beer in your serving vessel and it's set at 40 degrees you would then need to adjust to 12 PSI in order to stay at 2.5 volumes of co2.

Most people do not have this kind of setup, but it's not all that out of the ordinary.

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Old 02-16-2011, 03:20 AM   #25
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I'm pretty new to kegging myself. For my last two beers, IPA and Hefe, I have force carbonated at about 40psi for about 1 and a half days, release the pressure and bring up to serving. It's usually pretty close to perfectly carbonated and from there just let it naturally carbonate a little more at the +\- 10psi service depending on beer style.

May not be the perfect way to do it but it's a fast way if your in a pinch.

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Old 02-16-2011, 04:01 AM   #26
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Another benefit of the set and forget method is that the extra time will let the beer condition, settle and clarify a little before serving.

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Old 02-16-2011, 06:12 PM   #27
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Me too. I don't have a different "serving" pressure- what a pain that would be!

I want a beer- I'd have to open the kegerator, turn off the gas, purge the keg, reset to a low pressure. Then, I want a different beer. Do the same thing for that keg. When I'm done for the night, go back and turn up the pressure on the kegs I just used. Ugghh
I like my system! Keg a beer. Put it in the kegerator with the others. Drink whatever I want whenever I want out of any faucet. When a keg is empty, take it out and keg a new beer. Repeat.
Sounds like a damn good plan.
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Old 08-22-2012, 07:15 PM   #28
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