EliW
Active Member
OK, so riddle me this.
There are all these specific calculations that you are supposed to do to get your beer carb'd perfectly. Inject that 2.4 volumes into your beer while it's chilled at 45degrees, etc.
But I'm a little confused about something.
Basically everything I've read, talks about just serving your beer at 12PSI or so. But, doesn't that destroy your carbonation over time?
Because it seems that over time, if you hooked your keg up to a kegerator, that it would recarb at the 12PSI level. ... Either 'up' or 'down' over time.
Worse is if you take your keg to a party, and maybe have it colder in an ice bath, or warmer, just sitting out at 75 degrees. Where the pressure has changed.
...
So I guess I'm saying, should you really be serving at 12 PSI? Because won't that affect over time the remaining beer? Shouldn't you actually be serving at whatever PSI is appropriate for the beer type + carbonation level + temperature. To maintain proper carbonation?
Though that seems it would be a pain.
There are all these specific calculations that you are supposed to do to get your beer carb'd perfectly. Inject that 2.4 volumes into your beer while it's chilled at 45degrees, etc.
But I'm a little confused about something.
Basically everything I've read, talks about just serving your beer at 12PSI or so. But, doesn't that destroy your carbonation over time?
Because it seems that over time, if you hooked your keg up to a kegerator, that it would recarb at the 12PSI level. ... Either 'up' or 'down' over time.
Worse is if you take your keg to a party, and maybe have it colder in an ice bath, or warmer, just sitting out at 75 degrees. Where the pressure has changed.
...
So I guess I'm saying, should you really be serving at 12 PSI? Because won't that affect over time the remaining beer? Shouldn't you actually be serving at whatever PSI is appropriate for the beer type + carbonation level + temperature. To maintain proper carbonation?
Though that seems it would be a pain.