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Old 05-21-2007, 09:33 PM   #1
May 2007
Posts: 37
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So I just kegged my Red Ale - how do i determine the approprieate 'serving temperature' and do I really need to do all that chart stuff compensating co2 pressure for temp or do I just set it at 8psi and leave it....


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Old 05-21-2007, 10:54 PM   #2
Mar 2007
Bellefontaine, Ohio
Posts: 68

I just finished an Irish Red Ale a few weeks back (cry, cry....it was so good). I hooked it up to 12 psi for a week and it was good. I did ease it back to just over 10 when I began drinking to bring the head down a little. By the way, I'm serving mine around 38-40 degrees.

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Old 05-22-2007, 12:59 PM   #3
mozicodo's Avatar
Feb 2006
Colorado Springs, CO, CO
Posts: 257

I found this list here:

- Serve fruit beers at 40-50° F.
- Serve wheat beers and pale lagers at 45-50° F.
- Serve pale ales and amber or dark lagers at 50-55° F.
- Serve strong ales, such as barley wines and Belgian ales, at 50-55° F.
- Serve dark ales, including porters and stouts, at 55-60° F.

I keep my fridge at 50° F because it's right in the middle. Since I bottle, I just let the darker beers sit out for a little to warm up before drinking.
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Old 05-22-2007, 02:11 PM   #4
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Aug 2006
Whitehouse Station, NJ
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My kegger is set for 39F. By the time it pulls the heat of the glass and you're a third done, it's probably near 50.
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Old 05-22-2007, 02:31 PM   #5
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Aug 2006
People's Republic of Cambridge
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I keep my fridge set between 45 and 50 since I mostly serve English style ales. I usually set my regulator to 30psi to let the beer carb for a few days. Once it's ready, I turn the gas off until I need more pressure for serving. Originally I was setting the regulator to 12 psi and just leaving it, but in experimenting with different options I settled on this one. Of course, I am not a big stickler for having the exact right volumes of CO2 for the style or anything like that.
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