DonNowlin
Well-Known Member
Anyone have any ideas on how to verify if a CO2 gauge is reading correctly? I have a sneaky suspicion that mine is reading low and causing me to continually overcarb my beer.
Thought it was line length. Nope. I'm at 10' of 3/16" and still foamy, flat tasting.
Thought it was temp difference between faucet and beer lines. Beer lines are inside the kegerator and I cooled the faucet with ice before the next test. Still foamy and flat tasting.
I burped the keg a few times, dropped the pressure to about 3psi and VERY SLOWLY came a nicely (although highly) carbonated beer with 1/2" head.
On a side note, I do notice that bubbles form in the line after I pull a beer.
A secondary question - how many volumes would you say it takes to go from "highly carbonated" (good pour, lots of carbonation bite) to "overcarbonated" (nothing but foam)? I've checked the temp/psi chart and from what I can see, there is not much of a window to play with between highly carbonated and overcarbonated.
A final question (for the moment), is how to get a faster pour without increasing the psi and overcarbonating the beer again? Or so I simply pull out the keg, burp it for a few days and start over?
Any thoughts on any or all of the above?
Thought it was line length. Nope. I'm at 10' of 3/16" and still foamy, flat tasting.
Thought it was temp difference between faucet and beer lines. Beer lines are inside the kegerator and I cooled the faucet with ice before the next test. Still foamy and flat tasting.
I burped the keg a few times, dropped the pressure to about 3psi and VERY SLOWLY came a nicely (although highly) carbonated beer with 1/2" head.
On a side note, I do notice that bubbles form in the line after I pull a beer.
A secondary question - how many volumes would you say it takes to go from "highly carbonated" (good pour, lots of carbonation bite) to "overcarbonated" (nothing but foam)? I've checked the temp/psi chart and from what I can see, there is not much of a window to play with between highly carbonated and overcarbonated.
A final question (for the moment), is how to get a faster pour without increasing the psi and overcarbonating the beer again? Or so I simply pull out the keg, burp it for a few days and start over?
Any thoughts on any or all of the above?