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PSI for Force Carbonation
#1
Posted 08 November 2009 - 06:07 PM
#2
Posted 08 November 2009 - 06:48 PM
#3
Posted 09 November 2009 - 04:58 AM
#4
Posted 13 November 2009 - 05:11 AM
#5
Posted 13 November 2009 - 05:51 AM
I usually do 3.5. I find they don't taste right to me without a lot of carbonation.I think 3.5 is about right for a Bavarian Weizen. That's what we're doing here at Doemens with the Weizen we brewed last week. Except here in Bavaria they don't talk volumes, they talk grams of CO2 per liter, which is just a double, so we're doing 7 grams/liter. The added carbonation makes it more effervescent and helps to drive off the volatiles that you want to smell and maintain that rich head. I'd suggest starting with more tubing than you think you need to balance the line. You can easily cut off a foot or two if the pour is hollow, but it's a pain to build an entire new long line if it's too short. Also note that there is no standard pressure drop per foot for tubing. Different manufacturers have different pressure drops in the lines, so don't rely to heavily on an online calculator for that unless it's specific to your brand.
#6
Posted 13 November 2009 - 09:30 AM
#7
Posted 13 November 2009 - 03:01 PM
You're a rebel. Rock on, sista.I don't really pay much attention to what level of carbonation I should be shooting for unless it's a very specific beer. I normally just crank it up to 30-35 psi for 48 hours, then lower it to serving pressure.
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