Kegged my first beer last night - Couple of questions

Hey everyone.  I kegged my first beer last night and I’m pretty pumped.  It’s an Irish stout that we’ll be serving for St. Patty’s Day.  I’ve done a lot of reading on this Forum and I belive have all my questions answered but wanted to summarize them here and make sure.  Here’s what I have:

  1. Irish Stout
  2. 40 degrees in Keezer
  3. in Boulder, CO at about 5,500 feet
  4. pushing/carbing with beer gas 75% nitro 25% co2
  5. I have a stout faucet
  6. Wanting about 2 volumes of co2 (I figure if it’s too much carbonation I have time to take some out)

My question is the pressure.  Looking at the Kegorators.com carbonation chart I apply 7psi at 40 degrees for about 2 volumes, however, I read on the BA’s quality manual that you add 1 psi per 2000 feet above sea level which would add about 2.75 psi for 9.75 psi pressure and since I’m 25% co2 I multiply times 4 and get 39 psi.

Is my reasoning sound here?

Also, if I leave it alone, how long should I wait to pour a pint and check it out?

As always, thanks.

I’m not familiar with what to add above sea level.  However, I would go with what you read and take a sample after 2 days to see how it’s coming along.  It also helps remove any sediment that has accumulated.  Play with it for 2 days thereafter and you should be just fine.

Dave

Thanks Dave

You have done more research on it than I ever have, so I would say your calculations are good. My home is in Thornton at about 5800 ft. Where did you get the gas mix?

My wife got it at General Air as a Christmas present.  She said they were really nice and helpful as she didn’t know it was actually a mix of gasses, nor did I at the time.  They’re on Zuni in Denver but I think they have other locations around the front range.