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Old 11-30-2009, 03:04 PM   #21
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ok, i'm confused. here are my inputs:

Porter; 34F to 44F, 5/16" beer line, 5" shank, 3/16" shank bore, 16", 6"

to get 2.2 volumes, the shortest length I get is 266" (22 ft) at 6.5 psi. is this right?



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Old 11-30-2009, 04:33 PM   #22
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ok, i'm confused. here are my inputs:

Porter; 34F to 44F, 5/16" beer line, 5" shank, 3/16" shank bore, 16", 6"

to get 2.2 volumes, the shortest length I get is 266" (22 ft) at 6.5 psi. is this right?
That should be. 5/16" is a big line. Most people use 3/16" line so there is more resistance in the line.


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Old 11-30-2009, 05:35 PM   #23
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ah, i gotcha. thanks!

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Old 02-07-2010, 06:58 PM   #24
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New here and this tool looks amazing. But one question, is the temp in these calcs the temp the keg is at? What if you were to be running it through a cold plate and the keg was to stay around 55 or maybe higher, the setup will be in a basement where its around 55-60 degrees even during the summer? Thanks in advance.

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Old 02-11-2010, 12:54 PM   #25
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So does all this nice balancing apply to a stout tap running beergas?

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Old 02-12-2010, 12:50 AM   #26
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any chance I can get the password to unprotect it? I'd like to extend upwards with the volumes and temperatures to increase the size and range of the table (might go lower in volumes, too)

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Old 02-12-2010, 02:58 AM   #27
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Quote:
Originally Posted by gauvinej View Post
New here and this tool looks amazing. But one question, is the temp in these calcs the temp the keg is at? What if you were to be running it through a cold plate and the keg was to stay around 55 or maybe higher, the setup will be in a basement where its around 55-60 degrees even during the summer? Thanks in advance.
It is the temperature the beer is at. The gas needs to dissolve into solution.

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So does all this nice balancing apply to a stout tap running beergas?
I don't think so.

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any chance I can get the password to unprotect it? I'd like to extend upwards with the volumes and temperatures to increase the size and range of the table (might go lower in volumes, too)
Why would you want to go above 55F? The calculator is meant to be a tool to carbonate specific styles to their appropriate levels. Are there styles that I am missing that should be higher or lower than the table goes? It goes all the way down to 0.8 for a Scottish up to 4.7 for a Weizenbock.
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Old 02-12-2010, 03:59 PM   #28
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maybe I have an old one?
Mine is 34-44 and 2.2-2.8
I'll go back through the thread and see if I missed an update

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Old 02-12-2010, 04:05 PM   #29
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um. heh. Well I missed that some of those items were selections. I don't know why I used some as selections and not others without trying it. My goof!

I'm guessing that for something like an english bitter, at 40F, since that is below my threshold, I would need to push it with nitrogen so the partial pressure of 1.0 would mean a beergas pressure of 4.0

Does that sound logical?

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Old 02-16-2010, 03:24 AM   #30
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This looks nice!



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