Hi all,
Simple one. How much pressure to serve beer from a fridge from corny with 3 meter of beer line and at 4-5 c. At the moment it is all coming out very very murky.
Thanks
How much pressure?
-
- Lost in an Alcoholic Haze
- Posts: 637
- Joined: Tue Jan 06, 2015 2:12 pm
Re: How much pressure?
Depends what diameter beer line you have mate.
Re: How much pressure?
there are a few calculators online that you can use to work out. its more about how much line to use for the pressure you want to serve at though.
I always carbonate and serve at the same pressure, then you adjust the beer line diameter/length to suit or use a flow control tap
I always carbonate and serve at the same pressure, then you adjust the beer line diameter/length to suit or use a flow control tap
-
- Telling imaginary friend stories
- Posts: 5229
- Joined: Sun Oct 16, 2011 1:49 pm
- Location: Cowley, Oxford
Re: How much pressure?
check the stickies for a kegging chart which with a kegfridge or similar temp control of the keg you can read off the ideal conditioning/serving pressure and temp for the style of beer you wish to emulate.
here is a link to a US source the chart stickied in here uses real temperatures (celcius hehe)
http://www.kegerators.com/articles/carb ... -chart.php
then to serve without fobbing (foaming) most of us employ a 4-6ft length of thin 3/16" microline between the keg and tap.
the thin bore line reduces the keg pressure along its length, the ideal being a nominal drop in pressure at the tap point, its a big drop in pressure at the tap that can stimulate the foam out or fobbing..
the thin line reduces at circa 1-2 psi per foot length closer to 1 psi for the 1st foot and progressively more with each extra foot..
fwiw i started with a 2m length and ended up using about 5ft on a tap which connects to a keg i serve from between 10-20 psi for fizzy beers less conditioned ales i serve thru 3/8" line to flow control taps which work great upto circa 6-8Psi keg pressure after which they become a sod to zero in on the optimal setting needing a tweak every pour..
here is a link to a US source the chart stickied in here uses real temperatures (celcius hehe)
http://www.kegerators.com/articles/carb ... -chart.php
then to serve without fobbing (foaming) most of us employ a 4-6ft length of thin 3/16" microline between the keg and tap.
the thin bore line reduces the keg pressure along its length, the ideal being a nominal drop in pressure at the tap point, its a big drop in pressure at the tap that can stimulate the foam out or fobbing..
the thin line reduces at circa 1-2 psi per foot length closer to 1 psi for the 1st foot and progressively more with each extra foot..
fwiw i started with a 2m length and ended up using about 5ft on a tap which connects to a keg i serve from between 10-20 psi for fizzy beers less conditioned ales i serve thru 3/8" line to flow control taps which work great upto circa 6-8Psi keg pressure after which they become a sod to zero in on the optimal setting needing a tweak every pour..
ist update for months n months..
Fermnting: not a lot..
Conditioning: nowt
Maturing: Challenger smash, and a kit lager
Drinking: dry one minikeg left in the store
Coming Soon Lots planned for the near future nowt for the immediate
Fermnting: not a lot..
Conditioning: nowt
Maturing: Challenger smash, and a kit lager
Drinking: dry one minikeg left in the store
Coming Soon Lots planned for the near future nowt for the immediate
- orlando
- So far gone I'm on the way back again!
- Posts: 7197
- Joined: Thu Nov 17, 2011 3:22 pm
- Location: North Norfolk: Nearest breweries All Day Brewery, Salle. Panther, Reepham. Yetman's, Holt
Re: How much pressure?
The pressure you are serving at shouldn't be making the beer murky, if the problem is murky beer then you need different answers.Manngold wrote:Hi all,
Simple one. How much pressure to serve beer from a fridge from corny with 3 meter of beer line and at 4-5 c. At the moment it is all coming out very very murky.
Thanks
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer