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- ooooh ok. You have a pressure problem. you should never need to cut off the CO2 - if your set correctly, it should achieve equilibrium and maintain correct carbonation no matter how long you leave it on.
Use teflon tape on the connections to the regulator to make sure there isn't a leak - but even if there is, if it was big enough to effect the carbonation in the keg, you would see the meter on the regulator drop.
First thing you need to do is find out what the exact temp of your beer is - using a calibrated thermometer (check it in a glass of icewater that it reads 32deg) - pour 2 full beers and measure the SECOND pour. This should get you your correct temp measurement.
Then find out the desired co2 volume for the beer. You should be able to get this from the brewer - most lagers are around 2.5 v/v.
Put the info in here:
to get your correct CO2 PSIG. You may be surprised what you come up with. Temperature makes a huge difference.
Also what is your altitude? you need to increase one PSIG for every 2000 foot elevation change above 1000 feet. Most people, this isn't a concern.May 1, 2012
- The way force carbonation works - is that the beer from the brewery has a set level of carbonation. as you use CO2 to push the beer out of the keg, the empty space in the keg is displaced by the applied CO2 pressure.
If that pressure is too low - the CO2 will leave the beer and escape into the empty space in the keg. if its too high, the co2 in the empty space of the keg will absorb into the beer (this is what is effected by temperature)
If you accurately measure your temp and calculate the right PSIG, you can balance your system to always have the right carbonation level in the beer - instead of pingponging back and forth by adjusting pressure and turning off and on CO2 constantly.May 1, 2012
- Yes, the brewery in this case is me.. :), but I adjust the co2 pressure kinda, on the fly.. I have an table to adjust based on beer style, with my stouts it works fine, proably because I use an stout tap.
My pale ales on the other hands, get flat after a while if I doesnt turn up the pressure more for that. It should have been in a way that I open for puring, and close after.. maybe.May 1, 2012
- You know, I could see a use for this. Could you add into the back end a bar tab system. Maybe even hook into it a way to either charge per beer, or run the tab till you're done. You could even go so far as to limit a user to a certain amount of alcohol per hour, and cut a person off once they reach a set limit.May 1, 2012
- Cancel should suck beer back from the glass ;)May 1, 2012
- Nice Job....well doneMay 4, 2012