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monkey1 · 12-13-2012, 04:59 AM

Already i have yet to find the answer to my problems on here. I have kegged 4 beers now and neither of them have been up to the correct carbonation. I have done the set it and forget it method, the 30 psi, and different pressures.I actually did 30 for a couple of days then 25 for 1 then to 18 for another 2-3 days. The keg is cold when carbonating. Whenever i pour the beer the first one usually has some good head but the beer is usually somewhat flat. Second one has less head and still pretty flat. I know everyone will say, line length, leak, and all the other things people say. I have checked everything and none of the "solutions" people say work. I do pour from a picnic tap so I back the pressure down to about 4 or 5 psi. Yes obviously there is carbonation because of the head, but i just dont understand why the beer is flat. Can someone give me something that finally works other than the usual answers you find if you search about the topic. I would greatly appreciate it!!

**Golddiggie** · 12-13-2012, 05:07 AM

Put it at serving pressure, and temperature for 2-3 weeks as per this chart. Depending on the beer's temperature, in the keg, will determine what PSI you set it to for the entire time. IMO/IME, jerking around with all the different pressure sets is the source of your issue. This has worked for me, time and again. It's also how a lot of people do it.

monkey1 · 12-13-2012, 05:10 AM

I have tried that. I get the same results ;(

**Golddiggie** · 12-13-2012, 05:12 AM

Quote:

Originally Posted by monkey1

I have tried that. I get the same results ;(

Temperatures of the beer and psi you're using?? Also, how long are your gas lines??

monkey1 · 12-13-2012, 05:39 AM

40 degrees. Line is about 4 feet. That's why I run it at 4 or 5 psi. Fills a class at a good speed.

**Golddiggie** · 12-13-2012, 05:42 AM

Quote:

Originally Posted by monkey1

40 degrees. Line is about 4 feet. That's why I run it at 4 or 5 psi. Fills a class at a good speed.

Four foot of gas or beer line? You should have long enough beer lines (3/16" ID) to serve at normal pressure for the CO2 volumes. Sounds like your setup is all out of whack.

monkey1 · 12-13-2012, 05:49 AM

Yes 4 foot beer line. I know I should have a longer line but your saying serving it at a lower psi to compensate for the short line will do a solidly nothing.

**Golddiggie** · 12-13-2012, 05:53 AM

Quote:

Originally Posted by monkey1

Yes 4 foot beer line. I know I should have a longer line but your saying serving it at a lower psi to compensate for the short line will do a solidly nothing.

I'm using 10' beer lines (3/16" ID) without issue. I also have my beers at serving pressure for the entire time. At 40F, that's in the 10-14 psi range. With a dual body regulator, I feed two manifolds that feed my four kegs. Browns and porters at lower pressure than my pale ales and IPAs.

The lower pressure is sapping the carbonation OUT of you beer. Its actually doing more harm than good.

opteek · 12-13-2012, 05:55 AM

Sounds like you've only had the beer kegged for about a week or so? I usually set my guage to about 18-24 psi for about a week and then drop it down to 10-14 and it takes 2-3 weeks on average for the beer to hit the right carbonation.

monkey1 · 12-13-2012, 06:02 AM

I don't think time is the issue I have carbed for multiple weeks at 15 on another beer. So when I drop the beer down to 5 psi it does kill the carb? Why would that happen? I'm only dropping it down to serve and then when I store I put it back to the right psi.