Maintaining proper carbonation

Discussion in 'Home Bar' started by westharrington, Jun 15, 2013.

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  1. westharrington

    westharrington Initiate (0) Jan 9, 2012 California

    This isn't exactly a homebrewing question but more one associated with proper maintenance and dispensing of beer from a keg. I recently have been buying kegs ( one at a time) of Chimay White for dispensing from a full-size refrigerator that has been turned into a beverage storage and kegarator . The dispensing system includes connection to a CO2 bottle which I keep at a pressure of approximately 8 to 12 pounds. It seems though, that the beer, while not flat, is not as lively or carbonated as its brethren from the bottle. Is this apparent diminished carbonation a characteristic of beer from a keg, is it my imagination or is there something that can be done about maintaining or increasing its carbonation?
     
    #1 westharrington, Jun 15, 2013
  2. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    Pressure from 8 to 12 is a large swing. There is no reason for a keg of Chimay to taste different from the bottle, it's possible to exactly duplicate the carbonation level the brewer intended you to have.

    To do this you need two pieces of info: (1) carbonation level of the brew, and (2) serving temp. You should be able to get the carbonation level from the distributor (expressed as volumes of CO2), if they can't help then email the brewery. From my limited knowledge I believe Chimay is around 3 volumes of CO2 (but not really sure). If you are serving at 40F, the pressure required would be 17-18 psi. But do a little bit of research to find the exact carbonation level of Chimay and of course apply your fridge temp. Here's a handy chart to help:

    http://www.kegerators.com/carbonation-table.php

    Remember, a pressure setting is incomplete if you don't know the temperature. This is how you nail the proper carb level. Also, if you are serving in the 18 psi range you will probably need to increase the length of your beer lines to make a decent pour. Here's a previous thread that discusses all of this:

    http://beeradvocate.com/community/threads/co2-pressure.91058/#post-1339090

    Good luck and enjoy that Chimay.
     
    #2 PortLargo, Jun 15, 2013
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  3. westharrington

    westharrington Initiate (0) Jan 9, 2012 California

    Thanks very much for a comprehensive and scientific reply. I appreciate it. Armed with that information I will inquire as to the brewers recommendations. Thanks again.
     
    #3 westharrington, Jun 16, 2013
  4. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah


    How long is your beverage line and what is the Inner Diameter? These play a role in if the carbonation is kept in the beer, or left as foam on top of the glass.
     
    #4 inchrisin, Jun 16, 2013
  5. billandsuz

    billandsuz Pooh-Bah (2,097) Sep 1, 2004 New York
    Pooh-Bah

    Chimay in keg is pasteurized, at least i'm 99% certain it is. Chimay draft is fairly different from Chimay bottle.
    i do not believe the draft is as good or lively as the bottle conditioned variety, but that is only my opinion. (fwiw, it's also my opinion that the kegs are waaaaay over priced. one of my all time favorites in bottle though.)

    your system is also likely not balanced for this beer. Chimay White is not a typical draft dispense and won't pour quite the same as a domestic IPA or lager for example. you will need to really dial in this beer to avoid excessive foam and waste. this will be a steep curve if you aren't already familiar with balancing your specific system.

    we can't begin to balance your system without knowing your setup, so lets hear it.

    Cheers.
     
    #5 billandsuz, Jun 17, 2013
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