Monky_Business
Member
I just invested in a kegging system and Im wondering if anyone has any pointers on what psi to use with different beer styles. Ive got a hefeweizen and an Irish stout Im getting ready to keg next weekend. Thanks.
Recommended PSI for Different Styles
- Thread starter Monky_Business
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chickypad
lupulin shift victim
The psi is going to depend on the temp and the carbonation level that you want. There are many charts out there that list "proper" carbonation levels for various styles, for example from brewer's friend:
British Style Ales 1.5 - 2.0 volumes
Belgian Ales 1.9 - 2.4 volumes
American Ales and Lager 2.2 - 2.7 volumes
Fruit Lambic 3.0 - 4.5 volumes
Porter, Stout 1.7 - 2.3 volumes
European Lagers 2.2 - 2.7 volumes
Lambic 2.4 - 2.8 volumes
German Wheat Beer 3.3 - 4.5 volumes
Once you have selected your desired carbonation level use this chart to find the proper psi for your temperature.
Edit: note that if you're really going to carb your hefe "to style", you'll likely need pretty long lines. Check out all the threads on balancing your system. I tend to keep it pretty simple and carb all my beers to about 2.5 except those I'm going to serve on beer gas, which get about 1.5 vols.
British Style Ales 1.5 - 2.0 volumes
Belgian Ales 1.9 - 2.4 volumes
American Ales and Lager 2.2 - 2.7 volumes
Fruit Lambic 3.0 - 4.5 volumes
Porter, Stout 1.7 - 2.3 volumes
European Lagers 2.2 - 2.7 volumes
Lambic 2.4 - 2.8 volumes
German Wheat Beer 3.3 - 4.5 volumes
Once you have selected your desired carbonation level use this chart to find the proper psi for your temperature.
Edit: note that if you're really going to carb your hefe "to style", you'll likely need pretty long lines. Check out all the threads on balancing your system. I tend to keep it pretty simple and carb all my beers to about 2.5 except those I'm going to serve on beer gas, which get about 1.5 vols.
Knowing the beer temperature in a dispensing system is rather important. Assuming the system is at equilibrium (all of the kegs have been inside for long enough to have reached the Set Point temperature at least once) one can infer the beer temperature from the temperature Set Point of whatever controls the cabinet temperature.
I prefer taking a more direct reading using a probe heavily insulated from the cabinet ambient and pinned against the side of a keg near the bottom with a heavy velcro strap. And taking a look at my keezer controller I can tell you at this moment the average temperature of the six kegs in my keezer is 35°F, which is what I would use with my favorite carbonation table...
Cheers!
I prefer taking a more direct reading using a probe heavily insulated from the cabinet ambient and pinned against the side of a keg near the bottom with a heavy velcro strap. And taking a look at my keezer controller I can tell you at this moment the average temperature of the six kegs in my keezer is 35°F, which is what I would use with my favorite carbonation table...
Cheers!
