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Old 02-15-2011, 09:32 PM   #21
mlyday
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This site give a lot of explanation and calculations for figuring line length, so you dont have to change the psi.

http://www.byo.com/stories/technique...vanced-brewing

 
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Old 02-15-2011, 09:53 PM   #22
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Quote:
Originally Posted by Bobby_M View Post
That's exactly why "serving pressure" should be stricken from brewing vocabulary. Balance the serving line and Chart equilibrium pressure = Serving pressure.
Exactly. In a properly balanced system, you serve at the same pressure you carb at. My primary regulator is pretty much always set at 12 PSI (I have dual regs for the occasional hefe or other beer that wants a few more bubbles).
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Old 02-15-2011, 11:22 PM   #23
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Originally Posted by h22lude View Post
So for something like a wheat beer that carbs at 23psi at 40 degrees...you would carb and serve this at 23psi? I would assume that you would need a longer line to serve this beer, no?
23 psi may be a bit hot, but if that is how you like it. Unfortunately the best answer to this question is to spend a bit more money. I will often enough have a hef, saison, belgian, etc that should be carbed at a higher level. I keep my keezer at 38 degrees. After my main regulator which I keep around 10-11 psi, I feed down to a secondary regulator that I will set at a higher level, say 15-18 psi. I then use 15 foot lines to dispense from these higher carbonated kegs.

I also have a split before the first regulator into my keezer that comes right off the co2 bottle regulator. I keep the co2 bottle regulator at 20-25 psi. I use this first line if I am short on time and need to get something up to carbonation in 2 or 3 days.

So in effect I can run at 3 different pressures inside my keezer depending on which lines I hook up. Of course this requires 3 regulators which is the down side, but it keeps life simple for carbing different styles.
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Old 02-16-2011, 01:38 AM   #24
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Some carb, ferment, condition, lager, etc... in separate units than they serve in. Typically not a big difference in temp, but if you're carbing at a certain temp and want to be to style or your preference for that particular beer you may be serving it at a higher temp. My porter can be carbed much colder than I would prefer to serve it at for instance. You may be lagering one beer while carbing another in that same vessel. Once the carbing is complete you'd then transfer that beer to your serving vessel.

An example, if you carb at 35 degrees and want the beer to have 2.5 volumes co2 then you set it at 10 PSI in your carbing vessel. If you then go to serve that beer in your serving vessel and it's set at 40 degrees you would then need to adjust to 12 PSI in order to stay at 2.5 volumes of co2.

Most people do not have this kind of setup, but it's not all that out of the ordinary.
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Old 02-16-2011, 03:20 AM   #25
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I'm pretty new to kegging myself. For my last two beers, IPA and Hefe, I have force carbonated at about 40psi for about 1 and a half days, release the pressure and bring up to serving. It's usually pretty close to perfectly carbonated and from there just let it naturally carbonate a little more at the +\- 10psi service depending on beer style.

May not be the perfect way to do it but it's a fast way if your in a pinch.

 
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Old 02-16-2011, 04:01 AM   #26
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Another benefit of the set and forget method is that the extra time will let the beer condition, settle and clarify a little before serving.
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Old 02-16-2011, 06:12 PM   #27
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Originally Posted by Yooper View Post
Me too. I don't have a different "serving" pressure- what a pain that would be!

I want a beer- I'd have to open the kegerator, turn off the gas, purge the keg, reset to a low pressure. Then, I want a different beer. Do the same thing for that keg. When I'm done for the night, go back and turn up the pressure on the kegs I just used. Ugghh
I like my system! Keg a beer. Put it in the kegerator with the others. Drink whatever I want whenever I want out of any faucet. When a keg is empty, take it out and keg a new beer. Repeat.
Sounds like a damn good plan.
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Old 08-22-2012, 06:15 PM   #28
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Old 10-28-2015, 12:53 AM   #29
StopTakingMyUsername
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don't mean to resurrect a 4 year old thread, but I have just started digging into the balancing act/proper serving pressures/etc and didn't want to start a whole new thread.

Some of this is straight-forward (set and forget), but some is pretty confusing.

Why would you change line length? Then if you have different styles that call for different carb levels, wouldn't you need different sized lines for each? I can't picture having a "stout" line and a "berliner" line and an "IPA" line...

If you serve at a PSI different than that which is in the keg (impossible to know?) then wouldn't that throw off a pressure gradient?
So if you carbonate, say, a berliner at 25 PSI for a week, then wouldn't you have to also serve it at 25 PSI? If you changed the regulator down to 12 PSI, to accommodate a 10' line, wouldn't that throw off the pressure?
Would it be enough to cause excess foam or flat beer?

If you set it and forget it, say around 14 psi or so, how do you achieve varying levels of carb? Say one week I have a stout, one week I have a berliner? I need the stout around 2.0 vols, and the berliner way up around 3.4.

Our CO2 tank has multiple uses - purging, CO2 transferring, use with the bottling gun, and carbing. Would it be best to just get another tank/regulator for carbonation alone, or does it matter?
I feel like it'd be a royal PITA to have to disconnect a beer mid-carb to purge/xfer/bottle another beer, and then hook it back up to continue carbing.

Also, if another tank/regulator is best, where can I find them cheap? I think our regulator was like $100+. Not really trying to spend that much.


I'm probably over-thinking this, just having a hard time wrapping my brain around it.

 
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Old 10-28-2015, 02:28 AM   #30
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Quote:
Originally Posted by StopTakingMyUsername View Post
don't mean to resurrect a 4 year old thread, but I have just started digging into the balancing act/proper serving pressures/etc and didn't want to start a whole new thread.

Some of this is straight-forward (set and forget), but some is pretty confusing.

Why would you change line length? Then if you have different styles that call for different carb levels, wouldn't you need different sized lines for each? I can't picture having a "stout" line and a "berliner" line and an "IPA" line...
Really you could just use the longest line needed for maximum carb level you want to serve at - the beers carbed lower would pour a little slower but otherwise no big deal.

If you serve at a PSI different than that which is in the keg (impossible to know?) then wouldn't that throw off a pressure gradient?
So if you carbonate, say, a berliner at 25 PSI for a week, then wouldn't you have to also serve it at 25 PSI? If you changed the regulator down to 12 PSI, to accommodate a 10' line, wouldn't that throw off the pressure?
Would it be enough to cause excess foam or flat beer?
Yes, you'd get likely get foaming in that situation. Hence the idea that you shouldn't distinguish between equilibrium (carbing) pressure and serving pressure - they should the same, and you need to balance your system to accomodate that.

If you set it and forget it, say around 14 psi or so, how do you achieve varying levels of carb? Say one week I have a stout, one week I have a berliner? I need the stout around 2.0 vols, and the berliner way up around 3.4.
You'd need to set a different pressure for each keg (assuming they're all at the same temp) - see below

Our CO2 tank has multiple uses - purging, CO2 transferring, use with the bottling gun, and carbing. Would it be best to just get another tank/regulator for carbonation alone, or does it matter?
I feel like it'd be a royal PITA to have to disconnect a beer mid-carb to purge/xfer/bottle another beer, and then hook it back up to continue carbing.
If just purging and the exact pressure doesn't matter you can run an extra line off your regulator or manifold, then you don't need to disconnect kegs each time. If you want to carb and serve beers at different pressures simultaneously you don't need another tank but you will need more regulators - either dual primaries or some secondaries downstream for each pressure that you want to use. To me it's not that big a deal to carb exactly to style, and I'd rather not deal with changing pressures all the time, so I have 6 lines coming of my primary regulator that I keep at about 2.6 vols. I then have a secondary regulator downstream with a few lines coming off that I keep at 1.5 vols to carb beers going on the beer gas for the stout faucets. I also use those lines for the beer gun since they're already at lower pressure.


Also, if another tank/regulator is best, where can I find them cheap? I think our regulator was like $100+. Not really trying to spend that much.
If you think you're going to want to serve and carb at a bunch of different levels simultaneously I'd look at getting a bank of secondary regulators for inside your keezer. If you've got the tank outside you won't want a bunch of separate lines running in from multiple primaries.
I'm probably over-thinking this, just having a hard time wrapping my brain around it.
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