Serving Pressure and Over Carbonation...

[crawlspacestudios]

So total noob question and I apologize. I carbed my beer up in a corny keg and it has the perfect amount of pressure. I have it hooked up to a tap on the side of the refrigerator. Once it is carbonated to where I want it, can I leave it at serving pressure (4psi?), or will it overcarbonate the beer if I leave the Co2 on all the time?

Thanks in advance!!

 

[duboman]

Nope, keep it at serving pressure and you'll be fine. The co2 will simply equalize as pressure is reached.


Sent from the Commune

 

[zachattack]

4 psi will not allow for much carbonation in the beer! By "the perfect amount of pressure" do you mean the flow rate out of the faucet is perfect? Or the carbonation is perfect?

The beer will reach equilibrium eventually, this usually takes close to 2 weeks using the "set it and forget it" method of carbonation. To do this:

1) pick a desired carbonation level: 2.4-2.5 volumes of CO2 is reasonable for most styles

2) use a carbonation chart or calculator and figure out the CO2 pressure based on your serving temperature. At 40 degrees, 12 psi is usually appropriate.

3) Set it and forget it!

4) When it's time to serve, if you're getting continuous (not just the first pour) foaming problems, chances are your serving line is too short. 10-12' of standard 3/16" ID vinyl tubing is generally what we recommend.

 

[Conman13]

I think his beer is already carbed to his liking. His question is whether or not leaving it at 4PSI will be OK. The answer is no, because eventually the system will reach equilibrium and the beer will only be carbed to 4 PSI, which is very low. Depending on your line width & length and beer temperature, you will need to set the regulator anywhere from 8-12 PSI most likely. Check the carbonation chart and calculator from the previous post for some ideas.

For instance, I have 10' of 3/16'' beer line with my beer at 38F. I set my regulator to 11 PSI and my carbonation is great.

 

[crawlspacestudios]

Ok gotcha! I was a little unclear there in my first message. The beer had reached a carbonation point that I really liked and wanted to keep it there. The chart and calculator along with everyones comments have really cleared this issue up Thank you guys for your prompt replies!