Carbonation Pressure/Temperature Chart

[Fil]

why not condition at serving temps? if your trying to condition a bit quicker then a higher pressure and lower temp will do it, but its a much less precise method to achieve a target condition level and will probably involve a few days of venting excess condition.

[bigdave]

I can only control serving temp and the kegerator only holds one polykeg so have to condition at regular fridge temp. I'm yet to test how warm I can get the regular fridge thou. Maybe number 1 on the dial will be closer to 7 degrees.

[Fil]

Ahhh then yes for optimum condition set the pressure according to temp and desired condition level, and then when ready to tap you should have minimal tweaking /venting needed to just connect n pour.

[bigdave]

I'm a little confused (whats new).

I've gassed my keg to 15psi to condition at 5º which will give 2.7volumes CO2 (a little high I know but hey ho). When I move to the kegerator to serve at 11º, do I maintain the 15psi pressure or increase the pressure to maintain the 2.7vols CO2 (21psi)?

Sorry if thats a stupid question.

I've decided that is a stupid question. If I maintain 15psi, the beer will lose condition so upping serving pressure to 21psi is the sensible answer.

[alexlark]

A nice printable Excel version of the carbonation chart with detailed temps in Celsius.

https://www.dropbox.com/s/duzao5flzo3ey ... -Chart.xls

[Fil]

Big Thanks Alexlark. i get quite annoyed having to convert the F readings of the standard US sourced job.

[big_o]

Yes, thank you. Will print this out and stick to my beer fridge

[richc]

I use one from this page that uses metric pressure units rather than PSI

http://mikebirdgeneau.com/blog/force-carbonation/

[j444fog]

This might be a daft question, but how long do you need to keep the CO2 pressure on at the set temperature to get the level of carbonation you want?

[Jim]

This might be a daft question, but how long do you need to keep the CO2 pressure on at the set temperature to get the level of carbonation you want?

It depends on the temperature mainly; also the pressure difference between what it was and what you've just set it to. I've found it takes around 3 or 4 days at serving temperature (12-14C).

It's also quicker if you agitate it (though that's only practical with clear beer in a corny keg or similar).

[LeeH]

This is a nice carb chart.

http://jollygoodbeer.co.uk/wp-content/u ... or_CO2.pdf


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[Kev888]

This might be a daft question, but how long do you need to keep the CO2 pressure on at the set temperature to get the level of carbonation you want?

As Jim mentioned, it varies but will often take a few to several days. However, the charts are the maximum carbonation that will be reached (i.e. if left for ever) so you won't go over if leaving for longer (unless the yeast are still going, anyway).

If you're worried about gas leaks you can just keep topping the pressure up rather than leaving it turned on all the time, but it does need to be frequent enough to keep the pressure about right or else it'll take longer to carbonate.

There is a different method where a much higher pressure is used (and often the keg shaken around too), to get gas in there more quickly. But then time is important as if left too long it will over-carbonate.

[Fastline]

Are you guys leaving the cylinder of co2 open for the 3 or 4 days to carb or do you just get it up to pressure and shut it down.

[Kev888]

You need to either keep the gas on, or if you prefer to turn it off then keep turning on again briefly and frequently to top up. Otherwise the pressure will drop as CO2 gets taken into the beer, and you won't reach the levels intended.

[Jim]

I never leave the gas on permanently - too much danger of losing the whole bottle via a leak.

I just top up regularly.