Really dumb question, but before I pull a pint do I bleed some CO2? What'r the steps?

[hafmpty]

So I'm using the "set it and forget it" method of force carbonation in my corny kegs. I've got a keg of Nut Brown Ale that's carbed at 15lbs and an Apricot Ale that's being carbed at 17lbs.

After the beer is carbed appropriately, how do I pull a pint of beer through the picnic tap? I've been drinking the Nut Brown Ale but I kept the carbonation at 15lbs even during the pour. It obviously came out fast, but surprisingly not too foamy. But I have a sneaking suspicion that this is not the proper technique.

So my question is, how do I get my corny keg ready to pour? Do I turn down the CO2 tank, bleed some of the pressure in the keg, pour, and then return the keg to pressure? Or is there another way to do this?

I'm assuming you don't just lower the keg to pouring pressure because all the carbonation will slowly bleed off until it reaches pressure equilibrium. So what are the steps to getting the keg ready to pour and at what pressure do you pour your beer?

I know this is a dumb question, but I'm kinda dumb

 

[jaobrien6]

So I'm a little confused about your setup, for a couple of reasons. First, 15 psi seems way high to me, especially for a brown, unless you drink your beer quite a bit warmer than I do (or like your beer highly carbonated). Second, where do you keep your keg such that you always use a picnic tap? Are we talking just sitting inside a fridge, open the door and dispense a beer, that kind of situation?

To try to answer your question, the "right" way to do this is to do what's called line balancing. Do a search her or elsewhere on the 'net and you'll find a ton of information. The short description is to figure out what pressure you need on the beer to maintain the carbonation level you want (using a chart like this: http://www.kegerators.com/carbonation-table.php) then you can figure out how long your beer line needs to be to dispense at that pressure correctly (without foaming issues, etc). You need to dispense at whatever pressure you carb'ed at (assuming constant temp) or else over time your amount of CO2 in solution will change. In other words, if you carb at 15psi and serve at 5 psi, eventually your volumes of CO2 in solution will go from 3 to 2, resulting in a noticeably less carb'ed beer.

If we're talking mid to high 30's serving temps, 15 psi is pretty heavily carbonated (almost 3 volumes at 38F, I'd think you'd want closer to 2 for a brown)... unless, of course, you like your beer that carbonated.

To sum it up, if you're happy with how carbonated your beer is, and it's not coming out too foamy for you, then you're not doing anything wrong and you don't have to change. Most people would probably use a lower PSI to carb it less and then a lower PSI to serve and consequently pour it slower. I carb and serve everything at 10psi with 10ft lines and it works well for me.

 

[hafmpty]

The chart you linked to is the exact chart I use. It's great! Concerning my high psi, because it's a Brown Ale and the optimum serving temperature is 50-52 degrees, I keep my keezer at 47 to allow for the beer to warm a bit after I pour it. That's why my psi is higher. Apart from line balancing, if I'm reading you right I should:

1. Carb my beer at the appropriate psi
2. Lower the psi before I serve
3. Bleed off a bit of CO2 in the keg to about 5-8 psi (This is what I found since I posted)
4. Pour and enjoy
5. Return the keg to the appropriate psi
6. Repeat steps 2-5

Am I following you?

 

[jaobrien6]

Nope, sorry, rereading my post it wasn't quite clear.

1. Carb at the appropriate psi.
2. Pour and enjoy. (same psi)

If it's coming out too fast/foamy, longer beer lines will resolve that. That's what line balancing is, figuring out how long you beer lines should optimally be.

 

[hafmpty]

So apart from lengthening my beer lines, I'm going to have a quick running pour? I'm going to look into line balancing, but until then . . .

Anyone else have input on how they do this?

 

[Jaysus]

recheck your temps, the PSI still seem high to me. Try the thermometer in a glass of water trick.

 

[Bobby_M]

Not really, at 47F it's a fine pressure. I also like my beers a little warmer but it does require 10' serving lines. I'm fine with that.

 

[SumnerH]

So apart from lengthening my beer lines, I'm going to have a quick running pour? I'm going to look into line balancing, but until then . . .

Anyone else have input on how they do this?

His response was spot on. You shouldn't ever need to lower the PSI from the carbing level or bleed the keg--balance the system with lines of the appropriate length, pour, and enjoy!

 

[brewthunda]

Lowering psi to serve a beer is just a waste of C02.

 

[demonrichie]

if its pouring with good carb and good head etc at 15 psi is it not possible his lines might be balanced already?

 

[Montanaandy]

Actually this is not a dumb question at all & it is one that I wish I had asked/had the answer to before I wasted a considerable amount of CO2 through trial and error before I found what works for me/my system.

I have a 7 keg keezer which I keep at 37-39'. Each keg has roughly 8' of line from the out post to the picnic tap. I have 2 x 3 way splitters that keep 6 kegs on gas and one keg "lagering" or waiting until space opens up. I keep the 6 kegs at 12PSI from start to finish (I set and forget) and I don't bleed off at all (anymore). Works great and I can keep a 5lb CO2 tank going for quite a long time. Montanaandy