so i just bottled a hefeweizen to 4 volumes per the calculator I used. I had no idea that 4 volumes would blow a regular bottle, so far so good, no explosions.
how are people dispensing hefe's at 3.5vols from a keg?
i have 20' of line, 21psi for 3.4 vols and it's still a foamy mess
yeah, 3/16", bev tube, everythings in the keezer, perlick faucet wide open, tilted glass
i've been purging and repressurizing, it's a PITA. is that what you do? or can you serve at 21psi? if so, how?
FWIW I do lower the pressure to serve. Once it's carbed up you can leave the pressure down and bleed as needed to serve. If it's kept cold you will not notice much reduction in carbonation. As soon as it seams under carbed I jack the pressure back up and start over. It's a balancing act for sure. But really not that difficult.
it's not difficult, but it is a pita, and it wastes a ton of gas.
i mean, especially once the beer gets low. purge it, bring it down to 14psi, pour, then fill it back up to 22psi.
in my experience it doesn't take very long for a beer to lose its carb. i mean, if you're havin some people over it works great, but for having 2-3 beers a week you can't leave it low between.
Hmm, wonder how the BJCP guidelines would be off.
I keg my Hefe at 2.7 vols/15psi which is about as much as my system can handle without modification. I like it at that level.
yeah dude, i donno. for high carbed beer, the variations between reportedly "to style" carb volumes varies drastically. does BJCP give carb volumes? i can't find it if they do
yeah, i could bottle, but i just wanna have a 3.7 vol'd Tripel on tap, and pours perfectly every time
Mayday99 said:Yeah, according to the BJCP guidelines in Beersmith, it says 2.5-2.9 vols. 15A Weizen/Weiss Bier
The BJCP doesn't actually provide those numbers in their guidelines. Carbonation is only defined qualitatively in the written part of a given style guideline. Anything that gives the actual number in volumes and attributes it to BJCP is, at best, an attempt by someone else to quantify the description.
Carbonate it till it tastes best. If you enjoy it at 2.5 volumes then do that. If you prefer it at 3.5 then do that. It's homebrew and your the brewer, you steer this boat.
i'm not really concerned about guidelines, i'm concerned as to how to serve a beer at 3.5 volumes.
how are people dispensing hefe's at 3.5vols from a keg?
i have 20' of line, 21psi for 3.4 vols and it's still a foamy mess
I did a CO2 check on a bottle of Franziskaner this past week and it came out a bit over 4 volumes.
You guys are using 3 to 4 pounds to initially carbinate the beer in the keg, but how much do you use to bring it out the tap? I am new at kegging.
You guys are using 3 to 4 pounds to initially carbinate the beer in the keg, but how much do you use to bring it out the tap? I am new at kegging.
Turning it down just before pouring a beer does absolutely nothing. The 'system' will not instantaneously change pressures that fast. In fact it won't change at all until you release some of the pressure (either pouring a beer or bleeding keg), and even then, it's a slow process.Carbonation pressure is unrelated to pressure needed to flow to the tap, but High pressure is a foam magnet so either balance out the resistance with a longer line, or just turn it down when you are dispensing.
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