Serving Pressure vs. Force Carb Pressure

[StopTakingMyUsername]

Thanks for taking the time to address my over-complications

I like to "serve" off of the blichmann, because it gives me the opportunity to purge and blanket a growler or bottle before capping and sending someone on their way with it. It's pretty unnecessary if we're just drinking pints in the garage, but a lot of our stuff would be "to-go" (for friends, or bringing to someone's house, etc). We don't entertain in the garage much lol

Today I had an IPA that I carbed at around 15-16 PSI for a week, and I filled a growler through the Blichmann (10' line, 3/16 diameter + the gun if that counts). I had the regulator set at 12 PSI (from some articles I read).
No major problems, carb consistency is fine. Went a little slow, but no big deal.

I'm guessing if I pushed it at 16 PSI it probably would've been fine. (or a little faster)
Since most of what we'd be serving in growler or to-go bottle would be hoppy beers, I'd probably just leave one tank/regulator around the 15 PSI range at all times.
I could always just bottle condition our sours and dark beers, or run with the manifold/separate regulator idea.


Thank you for clarifying.

 

[huskers]

I bought one of those 2 gallon cannon ball kegs and I have been reading up on PSI and such.

Mine is set up just like this, with the tap directly attached to the keg instead of having a line on it.

I have a hefeweizen in it right now that I set to 17 PSI @ the 40 degrees mark my fridge is set at to suit the style of beer.

I have 2 questions.

1. Since I am not running a tap line and serving directly from the keg, will I need to lower the PSI so I don't get a glass full of foam or will I be ok?

2. When I set the PSI, it was at room temp and then i put it in the fridge. I haven't checked it for 3 days but from what I have been reading, the PSI likely dropped from the temp drop. Do I need to adjust the regulator back up to 17 PSI?

 

[doug293cz]

I bought one of those 2 gallon cannon ball kegs and I have been reading up on PSI and such.

Mine is set up just like this, with the tap directly attached to the keg instead of having a line on it.

I have a hefeweizen in it right now that I set to 17 PSI @ the 40 degrees mark my fridge is set at to suit the style of beer.

I have 2 questions.

1. Since I am not running a tap line and serving directly from the keg, will I need to lower the PSI so I don't get a glass full of foam or will I be ok?

2. When I set the PSI, it was at room temp and then i put it in the fridge. I haven't checked it for 3 days but from what I have been reading, the PSI likely dropped from the temp drop. Do I need to adjust the regulator back up to 17 PSI?

1. Only way to know for sure is to try it without lowering the pressure. If you get too much foam, drop the pressure to serve to a couple of psi. You'll need to raise the pressure back up at the end of your session in order to prevent loss of carbonation.
2. It's the pressure in the CO2 cartridge that drops when you put it in the fridge. If you have a decent regulator, the output pressure will remain the same regardless of temperature.

Brew on