Author Topic: Carbonation  (Read 176 times)

Offline domanah

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Carbonation
« on: November 17, 2020, 10:43:04 PM »
I use a under counter chiller for dispensing. This means the kegs are at room temperature. I also have a brite tank. Where I take the beer to 2 - 4?C. In Beersmith do I use the brite tank temperature, keg temperature or serving temperature to calculate the CO2 pressure for carbonation?

Offline brewfun

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Re: Carbonation
« Reply #1 on: November 19, 2020, 06:30:09 PM »
Carbonation charts and BeerSmith are telling you the pressure required at the actual temperature of the beer. The point is to laminate CO2 into the beer and what happens to the temperature later doesn't change it, unless the change is very sudden. I suspect you're getting a little foaming? Your keg should be chilled pretty close to where the chiller will dispense it for the best pour.
Beer Appreciation is the space between pints.

Offline AndrewBriggs

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Re: Carbonation
« Reply #2 on: Today at 01:56:31 AM »
I use a under counter chiller for dispensing. This means the kegs are at room temperature.

Oh that is a very clever way to go with, thank you for an idea! I do my school project.
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