yermej
Well-Known Member
I'm nearly finished with my two tap kegerator and I currently have two kegs chilling and carbing - one of Apfelwein and one of a Pyramid ESB clone.
I have a dual regulator so I'm wanting to carb the Apfelwein at 4+ volumes CO2 while keeping the ESB much lower - probably 2 volumes. Right now, I'm chilling them at 40F and that's my planned serving temp. (Maybe it should be higher?)
My problem is that even though I shouldn't have to compromise on the carbonation levels, the fact that I can only serve at one temp might force me to. With the ESB at about 7 psi, I'll need a 3/16" beer line of 20 inches - I'm not sure that'll even reach from keg to faucet (this is a Sanyo conversion). I guess I could use 1/4" line, but I don't have that on hand. If I wanted the ESB even less carbed, say 1.5 volumes, that would put me at 1.4 psi @ 40F. Line length calculators give me a negative length at those settings!
I know there's no right answer to this, but I'd like some opinions and thoughts on a decent compromise between the two. Do you try to carb to style when you keg? Is it not worth the effort to you because of the line balancing needed?
I have a dual regulator so I'm wanting to carb the Apfelwein at 4+ volumes CO2 while keeping the ESB much lower - probably 2 volumes. Right now, I'm chilling them at 40F and that's my planned serving temp. (Maybe it should be higher?)
My problem is that even though I shouldn't have to compromise on the carbonation levels, the fact that I can only serve at one temp might force me to. With the ESB at about 7 psi, I'll need a 3/16" beer line of 20 inches - I'm not sure that'll even reach from keg to faucet (this is a Sanyo conversion). I guess I could use 1/4" line, but I don't have that on hand. If I wanted the ESB even less carbed, say 1.5 volumes, that would put me at 1.4 psi @ 40F. Line length calculators give me a negative length at those settings!
I know there's no right answer to this, but I'd like some opinions and thoughts on a decent compromise between the two. Do you try to carb to style when you keg? Is it not worth the effort to you because of the line balancing needed?