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Anyone dispensed a beer with this many volumes of co2 successfully?

I did bleed off excess but don't know if it just takes a while for everything to equalize to the new pressure?

It is at 40 degrees F.

I am having issues with a Franziskaner Clone that I kegged a while back. After looking at a carb chart it stated to force carbonate at 22 psi for this particular hefe. I thought it was a little high but went ahead anyway. I then calculated that I needed around 10 ft of 3/16" line to balance...

Thanks for the responses. I will try and get the collar insulated here soon. I don't open it up at all really. I am hoping that once I get a third keg in there that will help as well. So do you just put the probe directly in water or do you have it in some sort of thermowell?

I just finished my keezer and had a question for you guys about it's cycle time and duration. It seems to be running every 43-45 minutes for about 3 minutes? Is this a little high? I have not insulated the collar yet and don't have a fan in there either. The probe is attached to one of the kegs...

Thanks for the responses.

I am almost done with my keezer collar and was wondering one thing. Do you guys stain/clear coat the whole collar and if so have you found it hard to glue foam insulation board to it once it is clear coated? If not what sort of adhesive have you found to work the best for the foam insulation...

That is wierd because I am just getting those numbers off of tastybrews carbonation calculator. It is showing 3.6-4.48 volumes of CO2 for a bavarian weizen.

So I could leave it at the 32 psi and pour if I had say 10 feet of 3/16" line? Of course I would need to calculate it out.

So in the case of a hefeweizen that requires more volumes of co2 do you just have longer beer lines to balance out the system. I was looking at a carbonation chart and it said to carb at 32 psi for a hefeweizen.

So no one carbs/serves all their beer at the same pressure?

So do you guys carbonate/serve all of your beers at the same psi or do you carbonate at different pressures and compensate with longer beer lines?

I have a new kegging set up and have a quick question. I carbonated a porter a week ago at 12 psi and am currently fermenting a hefe that is showing that it needs to carbonate at 32 psi. I have a primary regulator that goes to a manifold with three ports. Is there any way that I can achieve this...

The controller is sold.

I would be willing to let it go for $60 including shipping if anyone is interested.

I have a Johnson A419 prewired controller for sale. It has only been used a couple times and is in perfect condition. I am wanting to get a dual stage controller for my fermentation chamber so I no longer need this one. I am asking $60 plus shipping. This same controller is currently going...

Here is a site with various plans for stir plates. I actually bought mine from Brewers Hardware as I didn't want to mess with making one at this time. Build Your Own

Amazing what difference three hours will make!

nordeastbrewer, I have heard of people doing it both ways. Pitching at the height of activity (24hrs) or letting it fulling ferment out and decant. I have only let bigger starters do the later. What is everyones opinion on this?