Corey Fish
Well-Known Member
Hi there! No room for a kegerator and I have 5-10 gallons of hard cider from this years apples that didn’t come out super great. I’m planning on adding tannin, acid, stabilizing and backsweetening followed by first timer kegging.
Keg room is 62-64degrees, and I’d like to use either a hand tap or the ball lock direct attach faucets for serving.
Question is, without having to use an absurd length of tubing, what kind of pressure for kegging and serving should/can I use.
I realize that at some point, the cider will be maximally saturated with CO2 at that temp but I can’t seem to find any calculators to determine what that max saturation point would be.
I’d like to get 2.2-2.5 but I realize that would mean setting the keg at 20-24 psi which I imagine would require a very long beer line to minimize foam? I’m fine with less and calling it a ‘cask style’ but need help dialing in numbers.
I guess what I’d like to know is, at that temp, how high can i reasonably go with a directly attached faucet? A hand tap? How much beer line?
Thanks physics friends.
Corey
Keg room is 62-64degrees, and I’d like to use either a hand tap or the ball lock direct attach faucets for serving.
Question is, without having to use an absurd length of tubing, what kind of pressure for kegging and serving should/can I use.
I realize that at some point, the cider will be maximally saturated with CO2 at that temp but I can’t seem to find any calculators to determine what that max saturation point would be.
I’d like to get 2.2-2.5 but I realize that would mean setting the keg at 20-24 psi which I imagine would require a very long beer line to minimize foam? I’m fine with less and calling it a ‘cask style’ but need help dialing in numbers.
I guess what I’d like to know is, at that temp, how high can i reasonably go with a directly attached faucet? A hand tap? How much beer line?
Thanks physics friends.
Corey