I tried to do some research on this topic but couldn't find much out there. I'm relatively new to kegging, done about 5 batches now, and while all the beers seem carbonated correctly/adequately, I just feel like they're a little flatter than I'd like. I generally set to 30psi for a couple days then down to 12 or so (at 35 degrees) for the rest of the time. Even after a month, I feel like while the head is thick and there are certainly bubbles moving around even 10 minutes+ after the pour, I just don't get that high level carbonation feeling dancing on the tongue. If I up the psi much more, than the pour is too foamy. So I don't think it's an issue of serving pressure. Not sure if style plays into this or if yeast even could as well. I just had a draft witbier tonight and it was super effervescent and I wondered what I could do to get mine more like that. Any sage words are appreciated. Cheers.
You can carbonate to any level you want. But you also need to use a beer line long enough to balance against that pressure at a given temperature. There are charts/calculators out there for this.
I'm aware of the chart and reference it. Just feel like the method I do should equate to an above average carbonation level. 12 psi at 35 degrees for a month should be pretty bubbly, should it not?
That would be about 2.7 volumes of CO2. 2.7 might be above average, but not much above average, at least for American draft beers. I don't know exactly what your expectations are, but try 3 volumes or a little higher, with an appropriate line length, and see. You mentioned "effervescent," but that's a word I would use only for the most highly carbonated beers, like in the 3.5-4.0 volumes range.
If your hose length doesn't balance the pressure you're going to end up with foam (thick head), and a loss of carbonation.
All you need to do is turn that knob clockwise and add some line. Here's an example of a 16psi pour: Beer is a Patersbier at 16psi/39F (2.9v) with 12 feet of beer line.
Thanks fellas. My rough estimate is that I have maybe 4 feet of line - think I'll get a lot longer and crank up the psi. That looks awful @PortLargo
You need a lot more line. With ~4 ft of line, I'm kind of surprised that you aren't getting all foam with 30psi then 12psi. Are you bleeding off pressure before pouring?
If you like your beer well carbonated, you need to slow down the pour. Line length is your key to restriction, and restriction slows down the pour. As you increase pressure to increase dissolved CO2, you also increase the flow rate. Try 8 feet of 3/16" ID by 7/16" OD Beverage line. That specification. Not ordinary vinyl and not any ID. You will find that to be manageable. Crank your psi, use the chart. Cheers.
I enjoy seeing your well carbonated brews man. Gets to me every time. But fuck you and your Florida Keys sunshine!
OP, I agree that forced carbing is an inexact science. I find the "set it and forget it" especially slow and never quite hitting my expectation. I find that cranking it to 40+ for a night is better than 10 days at 10-12 PSI
I'm surprised to hear you say that. Set and Forget force carbonation is as exact as it gets. Assuming you know the temperature and the pressure accurately, the beer has to settle at the target CO2 volumes. It is slow though, as you said.
Too slow for me. I think that the 10-14 days that is passed around the internet is a little bit misleading
