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Serving pressure in kegs

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Rob2010SS

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Hey peeps. Up until this last keg i filled, I've always burst carbonated at 40psi for a designated amount of time and then turned it down to about 12psi and left it there for the remainder of the keg.

One of the problems I've always encountered is that after so many days after dropping the keg to 12psi, i would get a couple really good pours and then the rest of the night it would pour very foamy. Foamy to the point where you have to dump the foam. So what i did for this keg is i burst carbonated and dropped it down to about 5psi for serving.

Pours have been coming out beautifully. Granted a little slower but perfect head every glass. My question is this: is What I'm doing with this one bad? Am i going to lose carbonation in the beer over time because the pressure in the keg is so low?

Thanks
 
Hey peeps. Up until this last keg i filled, I've always burst carbonated at 40psi for a designated amount of time and then turned it down to about 12psi and left it there for the remainder of the keg.

One of the problems I've always encountered is that after so many days after dropping the keg to 12psi, i would get a couple really good pours and then the rest of the night it would pour very foamy. Foamy to the point where you have to dump the foam. So what i did for this keg is i burst carbonated and dropped it down to about 5psi for serving.

Pours have been coming out beautifully. Granted a little slower but perfect head every glass. My question is this: is What I'm doing with this one bad? Am i going to lose carbonation in the beer over time because the pressure in the keg is so low?

Thanks

Short answer is yes- you will lose carbonation since you don’t have enough pressure on the keg to maintain the carb level.

I keep my kegs at 12 psi in a 40 degree fridge, and that works great. I have 12’ lines and get great pours.
 
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