Line Length PSI for first time.

Brewing Processes
1

I force carbed my first beer at about 30 psi for the quick shake and bake method a friend used.  What PSI should I be serving at for my IPA?

Since venting and bringing down  the beer Ive had some foam issues with my beer.  I have 5 ft of 1/4 inch bev line coming from my keg to my faucet.  From my faucet to the midpoint of my keg its about 22 inches.  I vented my keg a bit and its gotten better, right now at about 4 psi for serving, still a bit foamy but not as bad before.

Thoughts on how to gauge this right to serve well enough?  Next time I may just do the slow method to be more precise.  I have a saison and want that well carbonated, have another line.

2

That depends on your desired level of carbonation and the temperature of the beer.

Check out this chart: Force Carbonation Chart - Kegerators.com

5 ft. of line is pretty short. I’m running 8 ft. (of 3/16 inch tubing) in a 38 degree kegerator, and I typically have the reg set at 12 or 14 PSI.

I like to carbonate and serve at the same pressure.

3

I have 10 ft of 1/4 line as well and I can use that for my next beer a saison. Right now my fridge is at 46, so I would need more pressure but when i was using higher pressure it was foaming a lot.  Obviously this is due to me doing a quick carb method.  Not sure if there is a temporary fix for this or if my beer will just be a bit overcarbed and will have to live with it.

4

If the beer is over carbonated, you can shut off the gas to the keg and periodically vent the head space.

You want to properly balance your system so you don’t have ongoing issues with foamy pours.

Here’s a quick rundown on balancing: Expert Knowledge Base

Note the difference in restriction between 1/4 inch and 3/16 inch tubing.

5

10ft of 1/4" line might help, but you might want to get some 3/16". 1/4" line has about 40% more throughout compared to 3/16" meaning less back pressure.  1/4" line is intended for long draws such as a bar where the beer is stored in a cold room.

6

Also note that the conventional restriction values people like to use for beverage tubing are wildly inaccurate. You’ll never balance a 1/4" direct-draw system without using something else for restriction (epoxy nozzles e.g.).

http://seanterrill.com/2011/11/11/a-more-accurate-approach-to-draft-system-balancing/

7

I have 10 ft of 3/16 as well so I could uise that as well. is that preferable than to 1/4?

8

Generally, 3/16" is the most often used by homebrewers as we don’t often have long draws. I run about 10ft of 3/16" and I am happy with the pour.

9

Just set up a 4 tap kegerator (upright fridge/freezer) last month. I’m running 6’ of 3/16". Carb’d and serve at the same pressure of 12 psi and 40 degrees F. Took about 2 weeks to get carbonation of an IPA about right and have been pleased with the results. A Dark Cherry Stout appears to be taking a bit longer than 2 weeks to get the carbonation right - but I’m in no rush.

10

Do you all have the best go-to equation to use to calculate line length to balance the lines given the desired temp and psi for getting to carb a beer?

11

This article on Brewers Friend covers it pretty well.

12

Thanks Steve, looks like with the psi and temp I was planning to use to force carb i would need for a beer line of about 6 ft. If I go with 8 ft of 3/15 should I have any trouble?  Also is dispensing psi the same as carbing psi?

13

Yeah, I would start longer and cut if there are issues.

Serving and carb pressure are the same if you use the lazy 2 week method. I set my fresh kegs at about double pressure for a couple of days to speed it along. I used to shake with high pressure, but overcarbed beer is a PIA. Some shake/rock at serving pressure to get it done faster.

When you first fill the keg, you will want to hit it with a good 30-40psi to seat the lid. I usually just leave it connected at this pressure for 5 minutes after giving it a few purges.

14

I plan to do just that.