I’ve kegged my mild (although haven’t put pressure on it yet). From what I’ve read the average volume for this style is around 1.65, I’ll be setting my PSI around 4 PSI.
I understand how to look at and apply the various PSI carbonation charts online. I just don’t understand if there is a formula that helps figure out how long it will take to reach this level. Any ideas?
It’ll be mostly carbed at a week, fully at 2 weeks.
That seems like a long time to wait for my liking.
I normally go 30ish for 48 hours, then set to serving pressure, but since he’s wanting to fine tune the light mild carbing, the old fashioned way is pretty foolproof.
Agreed. I run my carbing the same way.
I just shake at serving pressure, off and on, for a couple hours, then tap it the next day.
Try carbing at 10 psi overnight and then set to serving pressure. If you overcarb it will be no big deal. I hope your tap and lines are designed to dispense at 4 psi.
What do you mean? Typically I’ll serve and carb around 11 or so for most of my beers. I’ve set the regulator to much lower while filling growlers and bottles. All was good.
When you fill bottles and growlers you want as little head as possible. If you want some head on a beer carbonated at 4 psi, you’ll want to balance your system by having much shorter lines plus your beer will pour faster.
Hmmm, haven’t thought about that. Since I’m not planning on modifying my two lines right now I guess I’ll have to deal w no head on that beer! Any other work arounds?
I’m imagining that you have a keezer or kegerator with taps on the outside. You could do a picnic tap with about 2 feet of typical beer line (3/16" diameter?) and then open the keezer or kegerator to pour the beer.
I wonder how beer bars deal w this? Surely they don’t modify lines when a mild gets thrown on.
What I’ve done for low carb bitters has been to just crack the tap open slightly, and basically pour a glass of foam. Do it right, and it’ll even cascade a bit like a nitro beer. Once the foam settles to an appropriate level I’ll top the glass off, opening the tap all the way.
I’ve been running my kegerator at 55oF and dispensing at 12 psi with no real issues.
There are multiple possibilities, but I’d say it really depends on the bar. “High end” beer bars should be doing something to ensure a style is poured at its best.
So you carbonate at that level for Milds?
I’d guess their pushing with a beer gas blend. The one I go to has a machine to make the nitrogen and each tap is balanced individually. It’s a pretty hard core craft beer bar.
Haven’t done a mild. I leave my kegerator at 55o, and vary the pressure based on what’s on tap. I checked my notes, I’ve kept the pressure between 8 and 12 psi. (1.6-1.89 vols)
Yes, sometimes you don’t get a decent head on the beer, but the way I see it that’s akin to pouring from a beer engine that doesn’t have a sparkler. Cracking the tap open gives that “sparkler” effect, and really changes the taste of the beer.
I keg around 20-25 give it a shake in the keg and recarb. I serve at 10 pounds. My temp is a little warm 38f I always get a thick hat that stays with the beer to the last drop
if I want to get a keg to serving quickly, I will take my very chilled keg full of beer-usually around 34-35F and hook to co2 and set to 30psi. rock it for about 45-60 seconds on its side. then will let pressure off so that I can set to whatever psi I need for beer style and temp…I use this to determine http://www.tastybrew.com/calculators/carbonation.html
this will get me a keg ready to serve in about 3 days without worry of over force carbonation.
How much residual co2 is likely in the OP’s beer after fermentation? His target is 1.65 vols of co2 which is quite low.