Carbing psi vs serving psi

linusstick said:

When using the force carb chart I think I just put together a piece of the puzzle of kegging. Is that chart the PSI to carbonate the beer and not also the serving PSI? I've read a few threads and seems people do it different. In looking at that chart, my fridge is at 35 degrees. I want a heavily carbonated witbier. I am going with the middle of the range (3.22 volumes/17psi). One thread I read said to leave it at 17psi for a week, purge the gas and set to 10psi for serving. Another I read said to keep the carbing psi on all the time and take it back down to 10psi when serving. When done, put it back up to carbing. And yet another I read said to leave it at the carbing psi and get a longer line to compensate. I have 6 feet of line now and it worked fine (before I over carbed the beer). Anyhow I feel this is the last piece of the puzzle that I need!

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mlyday said:

Google "Balancing Keg System"

This link is really useful.

http://www.iancrockett.com/brewing/info/kegbalance.shtml

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Yankeehillbrewer said:

I just used the calculator on this, and it tells me that for a 10ft line I need to set my pressure to 21 PSI, that doesn't seem right.

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Bsquared said:

If you carbonate at a lower temperature than you serve, you will need to recalculate the proper serving pressure for that higher Temp. PV=nRT...

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shortyjacobs said:

You are assuming a resistance of 2 PSI per foot of 3/16". Personally, I think that # is bulls#it, and it's closer to 1-1.25 PSI per foot. In the end, do what works for your system, and remember, you can always shorten lines, but you can't lengthen them!

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